Show RENNET ANO AND CHEESE CURING tito tim effect of nr stennet has on nit cheche curing coring the experiments which have been made lindar my iny gapen abion indicate that tho the larger the lie quantity of rennet which is used to coagulate the wilk milk I 1 the lie larger will lie be the percentage of moisture retained with the fat and castin in the cheese in ili caws cames where the larger percentage of aloi mortquie tui e has been col I 1 to that in ill cheese made from similar tin ilir milk by the he vise ue u e of a sin smaller aller quantity or of tennet rennet the curing in loth both cases progressed about tho the reduction in the quantity of moisture was cil eted by stirring the curd to a blight t lightly ly drier condition or by ay the addition of a larger quantity of salt bilt the experiments in the use of different quantities of were forthe for thu purpose of inducing ind neing to use moio rennet in ill order to secure an air earlier and speedier separation of the moisture tuie or whey out of the curd during tho the hot weather of summer every D climatic change ii an increased iii enace to the he keeping qualities of cheese every agent which brings bringa about a dry condition of the curd without injury before the acid development of tile curd lias hag male much pros resa of effectually counteracts tile tho tendency toward early decay in ili my estimation the curing of cheese is a consequence of fermentation tito agent of that fermentation does appear to be either rennet or the backeris bac teris of lactic ferment the action of the latter would be ba to make the cheese pro reh sEb lly sourer I 1 aut am unable to define the precise preci ae nature of the fermentation which proceeds concurrently with the curing recent investigations by german back bac reveal the lie fact that the numbers of bacteria in a given small quantity of cheese become greater teras as the curing progresses they seem to multiply with gi eater rapidity in soft or moist cheese than in fit those which are comparatively dry und and close nica ted we know that boft moist cheese cures faster than dry cheese from the same eaino milk held at the same temperature therefore if I 1 wished to make a rapid curing ring cheese I 1 woul I adopt such a method as would woul I lie certain to leave in more re in the cheese if I 1 wanted to inako a long keeping cheese I 1 would use methods met hols to get rid or of tire moisture and male make a more compact cheese tile economy of a larger use ue of in liot v w eaher 0 ther arni irni t bo be very apparent to the skilled aheu very often it is necessary to cacnio quick coagulation or in fit other words get et head ahead of the action of tile lie ferments I 1 in tile hie milk professor robertson Ko bertson in lioard a dairyman |