62 



A Handbook for Dairymen 



The amount of rennet varies from 2 to 6 ounces 

 per thousand pounds of milk, depending upon the 

 varieties of cheese, the kind of curd desired, and the 

 temperature at which the rennet is added. The 

 length of time of coagulation depends upon the kind 

 of curd desired, and the succeeding operations. 

 Sometimes the curd is cut very soft, and sometimes 

 it is allowed to coagulate very slowly, taking several 

 hours or overnight. 



The curd may be either cut or broken. It is 

 usually broken when the coagulated curd is put 

 directly into the draining forms, as in the making of 

 Camembert, Neufchatel and the like. The size of 

 the pieces into which the curd particles are cut de- 

 pends upon the rapidity of firming and the dryness 

 desired. The time to remove the whey varies with 

 each kind of cheese. Some varieties may be placed, 

 without heating or cutting, into the draining molds 

 and allowed to drain. A good example of this is 

 Camembert and Neufchatel. With the other varie- 

 ties it may be necessary to cut the curd, heat it and 

 allow time for the whey to be expelled or for the 

 curd to become firm. This may take one to three 

 hours from the time of coagulation before it is time 

 to remove the whey. 



Some varieties of cheese, such as Cheddar, are 



