250 SCIENCE AND PRACTICE OF CHEESE-MAKING"' 



paying for milk at a cheese-factory by the Babcock 

 test." 



SKIM-MILK CHEESE 



The manufacture of skim-milk cheese has been 

 fostered and protected in some of our states. There 

 are some considerations worthy of our attention in 

 connection with the discussion of the composition of 

 cheese in relation to quality. 



(i) The removal of fat from ordinary normal 

 milk, such as the mixed milk of our cheese-fac- 

 tories, results in producing- cheese that differs in 

 composition from whole-milk cheese. Such cheese, 

 as we have seen, contains less fat and more casein 

 than that made from normal milk having the same 

 percentage of fat. Skim-milk cheese is an adul- 

 terated food product, according to the legal defini- 

 tion of adulteration. 



(2) It is impossible to remove fat from ordi- 

 nary normal milk without affecting the composi- 

 tion of the cheese unfavorably, and along with 

 this, the quality as well. While skim-milk cheeses 

 may differ from one another in composition and 

 quality, they are all inferior to whole-milk cheese 

 properly made from normal milk of good quality in 

 all respects. 



(3) Skim-milk cheese is not only deficient in 

 fat, but it always contains an abnormally high 

 percentage of water. This is absolutely necessary 

 in order to make it edible and have it appear in 

 body and general quality as a good imitation of 

 whole-milk cheese. A skim-milk cheese containing 



