The value to the cheese trade of scientifically prepared rennet and
annotto color cannot be over estimated. Rennet extract, and one
quality annottoine, are not in general use, but they should be. With
the home prepared infusion of both articles, we have a thousand
diverse shades of quality and degrees of strength, and, worst of
all, they are often applied to the milk, hit or miss. The result is
unevenness in cheese quality and color, where there should be perfect
uniformity. We advise all makers to renounce as fast as practicable
the old, often unsatisfactory method of soaking rennet skins, and
steeping annotto seed, and adopt reliably prepared extracts of these
essential cheese ingredients.