THE RENNET SUPPLY.

Stratford Evening Post, Volume XXXI, Issue 40, 14 September 1916, Page 7

THE RENNET SUPPLY.

A SATISFACTORY SUBSTITUTE. | (Taranaki Herald). Some months ago Air Newton King wrote to Mr J. R. Roddick, Canadian Dairy Commissioner, and formerly head of the Dairy Division of the New Zealand Department of Agriculture, with respect to the supply of j rennet or an efficient substitute for j use in cheese-making. Mr Ruddick replied that pepsin was being used, but at the time of writing, lie was not prepared to commit himself to a definite opinion about it. By the mail arriving on Tuesday, however, Mr King received a further letter dater from Ottawa, August 1, in which he says;—“l am sending you herewith two circulars which relate to the use of pepsin in the manufacture of cheese. We have found the results very satisfactory. Pepsin would probably have been used years ago had it nob been for the fact that under ordinary circumstances its cost is about double that of rennet extract. Pepsin is made from pigs’ stomachs, and the source of supply is naturally , the large packing houses, 't here are several different forms on the market, namely, scale pepsin, granular pepsin, soluble powdered pepsin, and spongy pepsin. All these forms have different strengths, so that one requires to know what they are getting. We are using the soluble powdered •pepsin, as that was the only kind I j could find at the time. Spongy pepsin is more easily dissolved, and is the j kind I think 1. would use if I were j getting more of it. The strength of 'that which is being used in Canada is that known as 1 to 3000. Most of the large manufacturing chemists handle pepsin, and one firm (named) are selling spongy pepsin to the cheese-makers in Canada.” The circulars alluded to oy Mr Ituddick are issued by his office. One of them describes tests made at the Pinch Dairy Station, and the other gives directions for the use of soluble powdered pepsin. At the Finch Dairy Station a number of cheese were made by Messrs Geo. Barr and F. J. Singleton. In each test there were two cheese made, one of which was “set” with rennet and the other with pepsin. These were examined on June 7 by the experts of the Dairy Division, and in every case but one the judges awarded first place to the cheese made with rennet, but the difference was very slight and chiefly in the matter of texture, which was a little smoother in the cheese made with rennet. It was the unanimous opinion, however, that it would be safe to recommend the use of pepsin, in cases where no rennet can be obtained, or to eke out a limited supply by using a mixture of rennet and pepsin. Professor Dean reported that tests made at Guelph, in which a mixture of rennet and pepsin was used, gave rather better results than pepsin alone. This practice is recommtmdedj where if is possible:—One pound of pepsin is equal to a little more than fine gallon bf’ standard rennet extract. Mr Ruddick is so well-known in New Zealand as an authority upon I dairying questions that there will be no hesitation in accepting his verdict, supported by the experts of his department, that pepsin is an efficient substitute for rennet, and no doubt it will relieve a good deal of anxiety among the cheese-makers of this Dominion to know that such a substitute is obtainable.