14 BULLETIN" 660, U. S. DEPARTMENT OF AGRICULTURE. 
100 pounds was used, the curd was too dry to be' satisfactory and the 
draining period was not shortened. There is a gradual increase in 
the whey expelled with the larger quantity of rennet until about 4 
c. c. is used, when the drainage appears to be checked slightly. 
Eennet used at the rate of from one-half to 2 c. c. per 100 pounds 
seems to be the most satisfactory for Xeufchatel cheese, whereas 1 c. c. 
to 2 c. c. seems most desirable for a like quantity of cream cheese. 
