366 THE BOOK OF CHEESE 



energy cheese is one of the best of food products. On the 

 basis of energy supplied, 1 pound of cheese equals- 



1.98 pounds of sirloin steak. 

 2.61 pounds of round steak. 

 2.52 pounds of fowl. 

 1.17 pounds of smoked ham. 

 1.29 pounds of fresh ham." 



All these discussions have applied to whole-milk Ched- 

 dar cheese. With minor reductions, much the same fig- 

 ures will hold for Swiss, Limburger, Brick, Munster, 

 Edam. 



On the other hand, very little has been published until 

 recently on the skimmed-milk cheeses. The food value lost 

 in skimmed-milk has at times been enormous. Many 

 households purchase milk by the bottle, use the top-milk 

 as cream and lose a part of the remainder. Similarly 

 creameries have wasted tons of skimmed-milk. The re- 

 covery of the protein of this milk for human food is both 

 good economy and an important addition to the dietary. 

 The United States Department of Agriculture has recently 

 published the following : " Cottage cheese is richer in 

 protein than most meats and is very much cheaper. 

 Every pound contains more than three ounces of protein, 

 the source of nitrogen for body building. It is a valuable 

 source of energy also, though not so high as foods with 

 more fat. It follows that its value in this respect can 

 be greatly increased by serving it with cream, as is so 

 commonly done." 



It is an open question whether the decline of cheese- 

 making in America is not due to our failure to develop 

 the use of skim and part-skim cheeses. The whole-milk 

 cheeses are very rich in fat. Use of such cheese in quan- 

 tity in connection with ordinary foods quickly leads to the 



