56 



10. Digestibility of cottage cheese. — Cottage cheese is more readily 

 digestible than fresh Cheddar cheese. Cottage cheese is ready for 

 consumption as soon as made (reference No. 21, p. 33). 



11. The manufacture of potted or club cheese. — This kind of cheese is 

 on the market under various brand names, being put up in small jars. 

 Tliis is very easily prepared on a small scale. Take well-ripened 

 Cheddar cheese of good quality, cut into small chunks and pass through 

 a meat-grinding machine. To this ground cheese add 1 ounce of 

 melted butter of good quality for each pound of cheese, and work it 

 through the cheese mass until thoroughly incorporated. Pack this 

 into small jars or jelly glasses, the inside surface of which has been 

 smeared with melted butter. Cover the upper surface with a thin 

 layer of melted butter and cover with paper. Keep in cool place until 

 wanted for use. 



EXPERIMENT AND PRACTICE WORK, THIRTEENTH LECTURE. 



Time required. — The first day fifteen or twenty minutes will be suffi- 

 cient to start the work. On the next day if the milk has fully curdled 

 the operation can be completed in one or two hours. 



Apparatus, etc., required. — Pails holding 25 pounds of milk and 

 some means of controlling the temperature moderately are the chief 

 utensils required besides a thermometer and some kind of a knife for 

 cutting curd. Skim milk should be used, 20 pounds being enough for 

 each student. 



1. Make cottage cheese \\athout starter, as described in paragraph 4. 



2. Make cottage cheese with starter, preparing starter in the man- 

 ner previously described. See paragraph 5. 



3. Make cottage cheese with starter and rennet, according to para- 

 graph 6. 



4. In every case keep careful records of the work. 



FOURTEENTH LECTURE. 

 METHODS OF PAYING FOR MILK FOR CHEESE MAKING. 



1. Weight-of-milk method. — Until about 1894 the universal custom 

 prevailed of paying for milk at cheese factories on the basis of the 

 weight of milk furnished by each patron. This method is still com- 

 mon. It is based upon the false belief that al) kinds of milk are of the 

 same value for cheese making. The data presented in Lecture 2 show 

 that this claim is entirely wrong. We know that milk varies greatly 

 in composition, and the composition determines the cheese-making 

 value. 



2. Difficulty, of absolute fairness. — In paying for milk at factories 

 absolute fairness can be realized in every individual case only by 

 knowing two points: (1) The amount of cheese that is made from each 



