
246 Rerort oF THE CHEMIST OF THE 
one and one-half to two ounces for 1,000 pounds of milk. The 
coloring matter should, of course, be added to the milk and 
thoroughly incorporated by stirring before the rennet is added. 
4, Appition oF RENNET TO MILK. 
The rennet should not be added until the milk has reached the 
desired temperature (85° to 88° F.) and this temperature has 
become constant. When the temperature reaches the desired 
point and remains there stationary, the rennet extract is added. 
In our work, Hansen’s rennet extract was used, four and one half 
to five and one-half ounces being taken for 1,000 pounds of milk, 
or enough to coagulate the milk in the desired time, at the actual 
temperature used. The milk should be completely coagulated, 
ready for cutting, in about twelve to eighteen minutes from the 
time the rennet was added. The same precaution observed in 
making Cheddar cheese should be followed in making Edam 
cheese with reference to care in adding the rennet, such as care- 
ful, accurate measurement, dilution with pure water before addi- 
tion to milk, etc. 
5. Currine THE Curb. 
When the curd breaks clean across the finger, it should be cut ; 
the curd is cut a very little softer than in the Cheddar process as 
ordinarily practiced. As stated above, this stage of hardness in 
the curd which fits it for cutting should come in twelve to eigh- 
teen minutes after the rennet is added. First; a vertical knife is 
used and the curd is cut lengthwise, after which it is allowed to 
stand until the slices of curd begin to show the separation of 
whey. ‘Then the vertical knife is used in cutting crosswise, after 
which the horizontal knife is at once used. Any curd adhering 
to the bottom and sides of the vat is carefully removed by the 
hand, after which the curd knife is again passed through the 
mass of curd lengthwise and crosswise, continuing the cutting 
until the curd has been cut as uniformly as possible into very 
small pieces. 
6. TREATMENT OF CuRD AFTER OUTTING. | 
When the cutting is completed, then one commences at once to 
heat the curd up to the temperature of 93° to 96° F. The heat- 
ing is done as quickly as possible. While the heating is in pro- 

