110 Report oF THE CHEMIST OF THE 
(e) Cottage cheese made from whole milk digests more rap- 
idly than that made from skim-milk, owing to the looser texture 
of the former. Fat in such cases does not impede digestion. 
(f) The rapidity of digestion is dependent in part upon the 
fineness of division of the material to be digested. Cottage 
cheese as ordinarily consumed is in a state of finer division than 
cheddar cheese. 
(g) Cottage cheese may be properly regarded as more readily 
digestible than new cheddar cheese for two reasons: First, the 
casein dilactate, the chief constituent of cottage cheese, is more 
digestible in the presence of free hydrochloric acid than is para- 
casein monolactate, the principal nitrogenous constituent of new 
cheddar cheese. Second, cottage cheese is in such a mechanical 
condition that it admits of easier attack by digestive agents than 
does new cheddar cheese. 
DESCRIPTION OF METHODS USED IN THE MANUFACTURE OF COTTAGE, 
: OR DUTCH CHEESE. 
We will now give in systematic form the details of the methods 
that we have by our work found practicable in the manufacture 
of cottage cheese. 
(1) Material to use—Skim-milk should be used. While whole 
milk can be used, so much fat is lost that there is serious waste 
of this valuable constituent. 
(2) Preparation of “starter.,—In manufacturing cottage 
cheese on a large scale, saving of time is usually effected by using 
a starter to hasten the souring of the milk. The character of 
the starter used is of much importance. Ferments other than 
acid-forming may be present in a starter and cause the formation 
of a slimy curd from which the whey can not be separated. It 
is essential, therefore, when one uses a starter, to give some at- 
tention to its preparation. The following is suggested as a 
method that will give good results, if properly carried out: 
Separator skim-milk, prepared from clean, fresh milk, is put 
into a carefully: cleaned receptacle, well covered and brought to 
a temperature of 90° F. (82° C.), after which it is placed where 
it will remain at a temperature of 65° F. to 70° F. (18° C. to 
21° C.). In 20 to 24 hours, the skim-milk will be found properly 
ripened. In using this prepared starter, the upper portion 1 
—— ee aes Lee 
