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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.
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Christian D. A. Hansen, inventor of commercial rennet extract
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Blowing up the rennets to dry them
Adding Color and Rennet.[1]—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*
- ↑ Rennet (see under "Ferments" in Chapter I) is prepared from the third division of the stomach of the suckling or milk-fed calf. Fifty years ago cheesemakers used to make their own rennet by soaking salted calves' stomachs in sour whey, and our grandmothers used a piece of a dry, salted stomach to make Junket or "Curds and Whey." About 1868, Christian Hansen, of Copenhagen, Denmark, began the preparation of Commercial Rennet Extract which soon supplanted the home-made rennet in all countries wherever cheese was made. Nowadays rennet in liquid or powder or tablet form for cheesemaking, and Junket Tablets for milk puddings, are prepared pure and of known strength in laboratories and handled by druggists and dealers in dairy supplies. The fresh stomachs are saved by the farmers or butchers and are
