14 



the habit of close and accurate observation. This is absolutely essen- 

 tial in successful cheese niakino:, where much depends on })eing able to 

 observe indications which completely escape any ordinary, untrained 

 observer. (3) Students must be taught the necessity of acquiring the 

 habit of making a careful, accurate record of all observations. Their 

 notes should be inspected from day to day and criticised and discussed. 

 (4) Students must be taught the absolute necessity of appreciating 

 and pa>ang the closest attention to every smallest detail. Cheese 

 making involves many details. While they are not all of equal impor- 

 tance, each must receive its full attention in its proper place. One 

 who can not learn to appreciate and look after details can never make 

 a successful cheese maker. (5) From beginning to end the absolute 

 importance of cleanliness must be impressed in every way possible. 



Teachers can not overestimate the necessity of making each student 

 do every detail of work, at first under close supervision, but gradually 

 with a growing degree of independence, as each shows an increasing 

 mastery of the work. 



SYLLABUS OF A COURSE OF LECTURES ON CHEESE MAKING. 



FIRST LECTURE. 

 THE COMPOSITION OF COW's MILK. 



It is important to study the material out of which cheese is made in 

 order to understand the changes that take place and the reasons for 

 the operations performed. Illustrate (1) by action of rennet upon the 

 milk casein, and (2) by action of acid upon curd. 



1. Constituents of milk. — The most abundant constituents of milk 

 are (1) water, (2) fat, (3) calcium casein (casein), (4) albumin, (5) milk 

 sugar, and (6) salts. The compounds of special interest in cheese 

 making are calcium casein, milk fat, milk sugar, salts, and galactase. 

 ' 2. Calcium casein. — Calcium casein (reference No. 1, p. 36)," ordi- 

 narily called casein, is the most important nitrogen-containing com- 

 pound or proteid contained in milk, (1) because it is the one present 

 in largest quantity and (2) because its properties make possible the 

 conversion of milk into cheese. Calcium casein is a prominent con- 

 stituent of separator slime, being gelatinous in appearance (refer- 

 ence No. 2, p. 94). It exists in the form of very small, solid, jelly- 

 like particles in suspension and not in solution. 



Composition of calcium casein and casein. — Casein contains carbon, 

 hydrogen, oxygen, nitrogen, phosphorus, and sulphur. Casein as 

 such does not exist in milk, but only in combination wdth about 1.50 

 per cent oi calcium oxid (lime) (reference No. 1, p. 11), this com- 

 pound being calcium casein. 



oThe references in these lectures are to the list given in the appendix, p. GI. 



