the milk is then heated to 32 u00b0 c one gram of rennilase with coagulating activity of 1 100 000 soxhlet is added the milk is agitated for three minutes and then allowed to rest undisturbed curd is obtained after 30 to 40 minutes further processing of the curd is conducted according to the standard method of manufacturing edam cheese one hundred liters of pasteurized milk at u00b0 sh of 6 5 to 8 0 preferably u00b0 sh 7 0 is standardized to the required fat content and brought to a temperature of from 28 u00b0 c to 30 u00b0 c to the milk is added 0 5 to 1 0 of starter and 20g of anhydrous calcium chloride and stirred to dissolve the additives then 300mg of calf rennet with coagulating activity of 1 100 000 soxhlet is poured into the milk in a thin stream and the milk is agitated for ten minutes the rennet treated milk is held at a temperature from 28 u00b0 c to 30 u00b0 c for 1 hour after which time the milk reaches the proper degree of acidity as measured in u00b0 sh indicating that a suitable amount of starter had been added the milk is heated to 32 u00b0 c and treated with one gram of calf rennet of coagulating activity 1 100 000 soxhlet the milk is agitated for three minutes and is then allowed to rest undisturbed until curd is formed about 30 to 40 minutes further treatment of the curd is conducted according to the standard.