CHAPTER II 

 THE MILK IN ITS RELATION TO CHEESE 



THE opaque whitish liquid, secreted by the mam- 

 mary glands of female mammals for the nourishment 

 of their young, is known as milk. The milk of the 

 cow is the kind commonly used for cheese-making in 

 America. 



6. Factors affecting the quality. The process of 

 cheese-making begins with drawing the milk from the 

 udder. The care and treatment the milk receives, while 

 being drawn, and its subsequent handling, have a decided 

 influence on its qualities. The process of cheese-making 

 is varied according to the qualities of the milk. There 

 are five factors that influence the quality of the milk 

 for cheese-making : (1) its chemical composition ; (2) the 

 flavor of feed eaten by the cow; (3) the absorption of 

 flavors and odors from the atmosphere; (4) the health 

 of the cow ; (5) the bacteria present. The first factor is 

 dependent on the breed and individuality of the cow. 

 The other four factors are almost entirely within the 

 control of man. Of these factors-, number five is of the 

 most importance, and is the one most frequently neg- 

 lected. 



7. Chemical composition. The high, lt>w and average 

 composition of milk is approximately as follows:* 



