Compusilioii of Cheese. 0]. 
test-paper, and of (iO^ Falir., \ ounce of rennet was 
added. 
Result : No coagulation after 'A hours. 
Another \ ounce of the same rennet was then added. 
Result : The milk coaf^ulated 1 hour after this addition, but 
the casein was by no means well separated, and remained 
tender and too spongy, even after 24 hours. The whey 
was sliyhtly alkaline. 
2nd Exp. — To another pint of milk, neutral to test-paper, I added 
^ ounce of the same rennet. The temperature of the 
milk was 60^, as before. 
Result : The curd separated (though imperfectly) after 3 hours. 
The whey was 7ieutral. 
N.B. — It will be seen that the curd separated more readily 
from milk which was neutral, than from that which was alkaline. 
3rrf Exp. — To 2 pints of skimmed milk (24 hours old), and very 
slightly acid, I added i ounce of rennet. Temperature of 
milk 59^ Fahr. 
Result : Curd separated in 2 hours ; reaction of whey the same 
as that of the milk. 
Thus, if milk is slightly sour, rennet separates the curd more 
readily than when it is neutral, though the temperature may be 
low. 
^th Exp. — To 1 pint of milk, slightly alkaline, and heated to 
82^ Fahr., \ ounce of rennet was added. 
Result : The milk coagulated in 20 minutes ; the whey was 
slightly alkaline, 
Oth Exp. — To 1 pint of milk heated to 100°, and neutral on re- 
action, ^ ounce of rennet was added. 
Result : Milk coagulated in ^ hour ; whey perfectly neutral. 
^tii Exp. — Added to 1 pint of milk \ ounce of rennet. The 
temperature of milk was 110°; its reaction alkaline. 
Result : Milk coagulated in 10 minutes ; the whey was 
alkaline. 
1th Exp. — Milk was raised to 120° Fahr., and \ ounce of rennet 
added to 1 pint of milk, which was slightly alkaline to 
test-paper. 
Result : Milk coagulated in 10 minutes ; the whey had the 
same reaction as the milk. 
%th Exp. — 1 pint of milk was heated to 130°, and ^ ounc:: of 
rennet added. 
