MISCELLANEOUS VARIETIES, BY-PRODUCTS 295 



of Melilotus cceruleus, a clover-like plant. The mixture 

 is then pressed into the market form and dried until very 

 hard. It is handled without special care since the water- 

 content is so low that fermentations are exceedingly 

 slow. This low-priced cheese may be used in cooking. 



280. Albumin cheese. 1 In the rennet cheeses, the 

 albumin, which constitutes about 0.7 per cent of the 

 milk, passes off in the whey. This albumin is not curdled 

 by rennet. It is, however, coagulated by heating. The 

 presence of acid hastens such coagulation but does not 

 cause it when used alone. When the whey is heated to 

 about 200 F., the albumin rises and may be skimmed off. 

 In this form it is recovered and used. It may be shaped 

 is hoops under pressure, as Ricotte, an Italian form. 

 This cheese is pressed firmly and dried. Such albumin 

 is frequently prepared as a poultry feed. 



281. Mysost, Norwegian whey cheese. The whey 

 contains nearly 5 per cent of milk-sugar which can be 

 recovered by boiling. The Norwegian process which 

 produces Mysost consists in raising the whey to the boil- 

 ing point, skimming off the albumin as it rises, then con- 

 centrating the remainder of the whey. As it reaches 

 sufficient concentration, the albumin is thoroughly stirred 

 back into the mass and the mass finally cooled into forms. 

 Mysost is a brown, hard brittle mass consisting principally 

 of caramelized milk-sugar. Analysis shows such percentage 

 composition as follows : water 10 to 20 per cent, protein 

 10 to 15 per cent, milk-sugar 30 to 55 per cent. Mysost 

 is found in the larger markets of the United States. 



Primost is an albumin cheese somewhat similar to 

 Ricotte and Mysost. It is made by precipitating the 



1 Babcock, S. M., Albumin cheese, Wis. Exp. Sta. Kept. .12 

 (1895), page 134. 



