Page:The story of milk.djvu/118

 2% starter is usually sufficient. An acidity of .18% to .20% or 2½ degrees on the Rennet Test is usually desired before the rennet is added.

Christian D. A. Hansen, inventor of commercial rennet extract

Blowing up the rennets to dry them

Adding Color and Rennet. —If the cheese is to be colored, from 1 to 2 ounces of liquid cheese color (Annatto dissolved in an alkali) per 1,000 lbs. of milk is now added and thoroughly mixed into the milk which is*