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Different Types of Milk, their Relation to the Rennet, and their Importance in Cheesemaking

Federal Dairy and Bacteriological Research Station, Liebefeld, Bern, Switzerland

ABSTRACT

According to well known scientific methods of today we are able to regulate the coagulation of milk by rennet in such a manner that a well developed coagulum is assured.

This is accomplished, first, by eliminating such milk as does not coagulate properly; second, by regulating the degree of maturity of a part of the milk to be manufactured; third, by using a pure rennet extract, well started in its lactic acid fermentation; and last, by adapting the required quantity of rennet to the peculiarities of the milk.

By carefully performing these different operations the cheese-maker is enabled to impart to his milk ability to coagulate with rennet, which guarantees to him a normal process of manufacture and a first-class product.

According to O. Hamarsten¹, the process of rennet coagulation in milk is separated into two well defined phases; first, a preparation phase, transforming the casein into a sensitive state for coagulation, and second, a coagulation phase, coagulating the para-casein complex.

¹ Lehrbuch fur physiol. chemie, 1907, vi, Aufl