milk and its products a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese dairying milk dairy products 296 milk and its products bert cheese the rennet is added at a rather low tem perature and in small quantity so that eight to ten hours are required before the curd is firm enough for the further treatment in some cases a culture of the mold from an old cheese is added to the milk before the rennet in order to facilitate the growth of the mold during the ripening process when the milk is coagulated into rather a firm curd the curd and pg000w.jpg from @76 1 밀크필름 milk film View Photo