702 Journal oj Agriculture, Yicioria. [lo Oct., 191 i. 



Cheese as an Article of Diet. 



Cheese is highly nourishing, and is one of the staple articles of f<x)d 

 of the masses in Great Britain, where the imports amount to over 

 ;^6,ooo,ooo annually. 



Cheddar cheese, when properly made from sound milk of average 

 composition, is of rich quality, perfect solidity, mellow or plastic, and of 

 specially mild and pleasing flavour, reminding one of a ripe hazel nut. 

 It will keep under proper conditions, and with continual improvement, 

 from one to two years ; or it may be consumed when three to four months 

 old, and at the latter age is more digestible than most other makes of 

 cheese. 



The average analysis of matured cheddar cheese is as follows : — 



Per cent. 

 Water ... ... ... ... 30.32 



i^>t . 35-53 



Casein ... ... ... ... 28. 18 



Salt, Ash, iS:c. ... ... ... 5.9; 



Or roughlv, about one-third fat, water, and casein resjiectively. 



Although due, to some extent, to the butter fat which it contains, the 

 peculiar mellow appearance and texture of choice cheddar are more largely 

 the result of the breaking down w^hich the ca.sein or curd undergoes during 

 ripening. The curd is hard and insoluble in water when first made, but by 

 degrees it becomes softer and more soluble; or, to speak more correctly, 

 gives rise, by the processes of fermentation, to products which are soluble 

 in water. If clieese is consumed before this ripening process has developed, 

 it is neither so wholesome nor nutritious as when properly ripened. The 

 proper ripening of the chee.se depends principally on the manufacturing 

 process and the subsequent treatment of it while ripening. 



Milk. 



Milk is a very complex substance and is a perfect food. It will be 

 sufficient to note its principal contents, which are as follow : — 



Per cent. 



Water ... ... ... ... 87 



Fat ... ... ... ... 4 



Casein ... ... ... ... 3 



Sugar ... ... ... ... 4.75 



Ash 75 



Albumin ... ... ... ... .^ 



The contents chiefly of value in the manufacture of cheese are the fat, 

 casein, water and a little sugar and mineral matter. Nearly all the sugar 

 and albumin, about half the ash, and a little fat, escape in the whey 

 during the process of manufacture. 



Cheese is made by the action of rennet, which is an extract of the 

 stomach of the young calf. It coagulates the casein and causes it to 

 envelop the contents which are subsequently converted into cheese. 



Changes due to Bacteria. 



It is all important that some of the changes which the solids of milk 

 are subject to should be understood. They are principally due to bacteria. 



