Page:The story of milk.djvu/119

 then set with rennet. Three ounces of a standard rennet extract to 1,000 lbs. of milk is usually sufficient. Enough should be used so that the milk will show beginning coagulation in 10 to 15 minutes and be ready to cut in 30 to 40 minutes.

The extract should be diluted with ten times as much water and is then poured into the milk under vigorous stirring so as to be thoroughly distributed and incorporated in the whole mass.

Owing to the scarcity of the raw material for rennet extract during the war, pepsin extracted from hogs' stomachs has been substituted in many factories and is used either in dry form or as a liquid extract instead of rennet extract.

With pepsin as the coagulant it is necessary to ripen the milk somewhat further than if rennet is used, in fact to the danger-point where a little more acidity is apt to do harm and produce a dry and crumbly cheese

or split lengthwise and spread out flat and salted on both sides.
 * [Footnote: either blown up and dried in the air protected from sunlight and rain,

In the laboratory the ferment is extracted by chemicals and a pure, clear liquid extract is prepared, of uniform strength and good keeping quality. Or the extract is condensed into a powder which again is compressed into tablets of great strength.

The ferment acts best when the milk is lukewarm, but it will do the work at temperatures ranging from 50°, or even lower, to 120° F. Strongly pasteurized or sterilized milk will not curdle with rennet, but milk pasteurized at a low temperature is not changed enough to prevent it from making a firm curd. More rennet does not make a firmer curd but causes the milk to curdle quicker; less rennet makes the process slower. Diluted milk will not curdle firmly, and the failure of milk to make a smooth coagulum of the usual consistency and in the usual time, the temperature being right and the regular amount of a standard rennet being used, is a never-failing proof that something is the matter with the milk. It has been changed from its natural condition by over-heating in pasteurization or by watering or doctoring, or it has not been properly ripened.]