CHAPTER XVI 



Functions of MOk Constituents in 

 Cheese-Making 



Having- considered the properties and amounts of 

 different constituents in milk in connection with 

 cheese-making, it -is a matter of interest to notice what 

 particular part each performs in the process or what 

 particular contribution of value each makes to the 

 fini-shed product. It will be found that each con- 

 stituent has a value peculiar to itself in relation to 

 cheese and the process of cheese-niaking. 



MILK-FAT 



Milk- fat is the object of solicitous care on the 

 part of the intelligent cheese-maker, and its pecu- 

 'liarities have much to do with certain details of 

 the cheese-making process. Its part in the actual 

 process of cheese-making is, however, a passive 

 rather than an active one, since the details of the 

 operations are governed, to a considerable extent, 

 by the aim of retaining as much milk-fat as pos- 

 sible in the cheese and losing the smallest possible 

 amount in whey. The reasons for keeping milk-fat 

 in cheese are twofold, (i) on account of its influence 

 on the yield of cheese and (2) on account of its effect 

 upon the quality of the cheese. 



So far as we know at present, milk-fat contributes 

 little or nothing to the aroma of normal cheddar 



177 



