Our recent observations more than ever convince us of the importance of
good rennet in cheese making. Great evils and losses result from the
use of bad rennet; and the great trouble is that many cheese makers do
not know when rennet is bad. There is not only the evil of diseased and
tainted rennets, to begin with, but the preparation from good rennets
is often spoiled in the preparing. Frequently, in hot weather, they are
allowed to taint while soaking; and when the liquid is prepared sweet,
it is often allowed to ferment and taint for want of sufficient salt
and from exposure in a high temperature.