I9H.] 



The "Kingston " Cheese. 



199 



sieve or muslin when the first morning's milk is added, at 

 the rate of about J per cent, (or approximately J- pint to 

 10-12 gallons). 



The temperature of the milk is now raised to 84 0 F. by 

 means of hot water in the jacket, the milk meanwhile being 

 frequently stirred to mix the starter, and to bring about a 

 uniform temperature. 



The cheese may be made either white or coloured ; we have 

 usually made the latter, and if this be done the annatto 

 should always be added and well stirred in at least ten 

 minutes before renneting : one dram of annatto to four or 

 five gallons of milk gives a suitable colour, and on being 

 added it should always be diluted with water or milk to insure 

 a more perfect mixing. One of the fundamentals which must 

 be attended to if a uniform quality of cheese is to be assured, 

 is to have practically the same amount of acidity present in 

 the milk each day at the stage when the rennet is added : 

 the most satisfactory method of estimating this is by means 

 of a " Rennet Test," which consists in determining the 

 amount of acidity present according to the length of time 

 taken for a given quantity of rennet to coagulate a given 

 quantity of milk at a definite temperature. The apparatus 

 required includes a measuring glass graduated in fluid 

 ounces, to hold four ounces, a smaller glass measuring one 

 dram, a thermometer, and a stop-watch — or a watch which 

 is clearlv marked in seconds. 



In making the test, four ounces of well-mixed milk out of 

 the vat are taken, exactly one dram or c.cs. rennet are 

 measured into a cup, and three or four short pieces of hay 

 or straw, say J inch long, are put in to act as indicators. 

 The test is always conducted at 84 0 F., whatever the type 

 of cheese, without regard to the season of the year. A ther- 

 mometer is placed in the milk, and in order to bring both milk 

 and rennet to the required temperature, a bowl or small tub 

 should be at hand containing water about 90-95 0 F. The 

 temperature obtained, a thermometer is placed in the rennet 

 cup, the milk poured in, and stirring with the thermometer 

 commences simultaneously ; the time by the second hand of 

 the watch is noted. Having stirred for fifteen seconds, the 

 thermometer, which should still register 84 0 F., is taken out, 



