igo6.] 



Cream and Soft Cheese Making. 



211 



Accommodation. — The room used for cheese making should be 

 one in which the temperature can be controlled to some extent. 

 A temperature of from 62 deg. to 65 deg. F. in summer and 

 winter respectively is desirable, as too much heat produces 

 too rapid drainage of the curd, and too low a temperature 

 results in a wrongly fermented cheese. 



Milk. — A pure rich milk gives the finest cheese. It is not 

 possible to produce first-class cheese from stale or acid milk, 

 as the curd drains too rapidly. In some varieties of cheese 

 the curd is cut or sliced in large pieces, the object being to 

 retain much of the moisture ; the smaller the curd is cut the 

 more rapidly the whey drains off. 



Rennet. — This is a substance which contains a chemical ferment 

 having the power of coagulating milk. When milk coagulates 

 the casein is precipitated, and the fat becomes mechanically 

 entangled in it, the whole forming the curd. Reliable rennet 

 solutions of a very concentrated nature can readily be pur- 

 chased, and are usually employed, after dilution with cold water, 

 in the manufacture of soft cheese. Rennet solutions should be 

 kept in a dark, cool place, preferably in stone bottles, as the 

 light weakens the action of the ferment. When of good quality 

 rennet is clear, of a light straw colour and nearly odourless. 

 Rennet in the form of powders and tabloids is often used. For 

 hot climates and where rennet is only occasionally required^ 

 the tabloids are preferable to the liquid rennet, as they are 

 always of uniform strength and do not deteriorate when kept. 



Appliances, — Wooden tubs fitted with lids, though not essen- 

 tial, are a great convenience. Wood is a bad conductor of heat^ 

 and is therefore most useful in maintaining the milk at an 

 even temperature during coagulation. A falling temperature 

 causes the cream to rise, involving much loss of butter-fat in 

 the process of cutting the curd. Oak is preferable on account 

 of its hardness and close texture, and it is most readily cleansed 

 after use. In very cold or hot weather an earthenware or tin 

 vessel containing the milk may be set within a large wooden tub 

 containing water, which is heated or cooled according to the 

 temperature at which it is desired to maintain the milk during 

 coagulation. This varies in different varieties of cheese. 



A measuring glass or pipette is necessary to ensure accuracy 



S 2 



