68 MANUFACTURE AND CURING OF CHEESE. 
EFFECT OF EXTRA RENNET. 
The advisability of using extra quantities of rennet has not yet been 
determined. It was found that the cheese broke down faster with 
high rennet, but this fact has been demonstrated before. Theoret- 
ically, where the supply and demand make it necessary to use very 
young cheese, anything that will hasten the ripening process would 
be desirable. There is reason to doubt whether this would pay in 
practice. With regard to the comparative keeping qualities of the 
high and low rennet cheese, it was stated by the Wisconsin Station 
that in its experiments the high-rennet cheese deteriorated in quality 
much quicker than that made with normal rennet. This was not 
found to be true of the cheese made for the experiments of the Dairy 
Division. In these experiments it was found, on the other hand, that 
while the high-rennet cheese broke down in a much shorter period of 
time than the normal rennet cheese, it held its good qualities fully as 
long if not longer than the low-rennet cheese. From the scores of the 
factory-cured cheese it might appear that additional rennet aided the 
cheese in some way to withstand the warm temperature of the factory 
curing room. 
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