THE SHORTAGE OF RENNET.

Taranaki Daily News, 27 September 1916, Page 6

THE SHORTAGE OF RENNET.

CANADA'S SOLUTION OP THE | PROBLEMAs the shortage of rennet lms become a very serious matter, Mr. S. Turner, the New . Zealand representative of Messrs. J. J. Lonsdale and Co.. Ltd.. ■viote to Canada for particulars of what they are doing in the matter over there, and he has forwarded to us the following reply, w ! >v; wt have much pleasure in pii'ilislihA fir the information of. those interested in the cheese-making industry:— Montreal, August. 22, IMB. We are sorry lint wo have no rennet manufactured in Canada. Most of the rennet used hen is Hansen's. Before the war some Danish rennet was sold, but since then we do not hear of it. Liquid rennet was advanced to such e. price here tt short time aeo that it threatened to *top cheese makintr. Some dealers asked 7. P and o\cn !) dollar per gallon, hut the Government, through the Dairy Commissioner (Mr. Ruddick), took the matter up and experimented with pepsin at the rir.ch Experimental Station, with gpod le ults. This reduced the price of rennet nearly half. This pepsin is in a powder form. There are many forms of oepsin, but we cannot tell what oncßndilick selected. However, no doubt vnur Covomment can get full particulars. Some cheese makers advocate U'ing half liquid rennet and half pepsin. _ Our dices* market is very firm and selling at I!'.cents in the country to-day. We sold some cheese a few days ago at 100s c.i.f. London dock". This is an unheard-of price at ihi season of the year. Our make is :ibout tht same as last yeai. . Weather lin.s been nnite hot foi the past two or three weeks, which affects the piality more, or less, and no doubt will shrink the malj-c some Of course yon know oui Government does not interfere in the miyins of cheese. If politics once got into the cheese business everybody would lave to say eood-bve. not only the merchants, bin the producers as well, ns, usually, too many cooks spoil the broth. Producers are q'nite content to sell their 1 cheese every week to the highest bidder, \ and we think thev get full market value, \ as the records will show. — j JAS. ALEXANDER, LIMITED. 1 Accompanying the above letter is a ieaflet V.-ued bv the OmadHii Dennrt- ', mrnt of Agriculture in June kst, giving | directions foi using soluble powdered ' pepsin as a substitute for rennet, as foi- j •lows:— Quantity to use—Two drachms of soluble powdered pepsin (1 to 3000 test) are sufficient to coagulate 1000 pounds of milk. -If a suitable seak is available the required quantity may oe weighed, but '/or convenience, and to save the expose of a scale we have devised a mea--nre. which holds two drachms when level full, to distribute with the pepsin. To dissolve the pepsin.—Dissolve the ] cpsin in water in the proportion of three ounces of water for each two drachms, or measure, of pepsin, using preferably a lomul-bottomcd cup or bowl as a container. The water must be at a temperature of 105 degrees F. When the water is added it must be stirred immediately and continuously or it will become p sticky mass very difficult to dissolve. After being thoroughly stirred it is well „o pom the liquid from one vessel to' anr.tliei to see that there is no undissolved pepsin adhering to the vessel It is a good plan to add at first only enough of"the water to make a creamy paste. Stir until smooth and then add the full amount of water. A few drops of hydrochloric acid added to the water helps to dissolve the pepsin. . To use—Dilute the above in the same quantity of water as is. used with rennet cxtrac.t'before adding it to the milk. It is advisable to dissolve the pepsin /'at least half an hour before using. ' The acidity and temperatuie of the mi'k should be the same as when rennet extract is used. If rennet extract is available it is recommended to use half the usual quantity with half Uie above quantity of pepsin, mixing the pepsin solution with the rennet extract before diluting with water. Notes.—Scale pepsin of the same strength (1 to 3000) may be used according to these directions, and in the same proportion. If cither soluWe. powdered pousin or scale pepsin is of different : trcngtli the quantity used must be varied accordingly. For instance, if the. strength is 1 to 0000, only half the quantity should be used. It is sometimes found that certain milks require unusual quantities of rennet for propci coagulation and the same thing may be experienced v.ith pepsin. Chcese-tnakcrs must use their judgment 1 in such cases and vary the quantity ac--ordingly. Enough pepsin should be used to effect coagulation in the same '" length of time as it takes with rennet, t' ail the" other conditions being equal, ■h .ireat care must be observed to keep le the stock if pepsin from the slightest m dampness. Store in a dry- place and keep IS : cightly covered. If it gets dump it will °l cake and become insoluble and useless.