CHAPTER XLIII 

 MILK PRODUCTS, OTHER THAN BUtTER 



Besides butter, the most important products made from 

 milk are cheese, condensed milk, and ice-cream. The mak- 

 ing of these products is the work of experts. In this chapter 

 we cannot take the space to give much of the details con- 

 cerning their manufacture. 



Cheese. — Cheese is a milk product containing a large pro- 

 portion of the milk solids. All of the casein, nearly all of the 

 fat, and about two-thirds of the ash in milk are to be found 

 in cheese. The albumen and milk-sugar in milk are entirely 

 lost in cheese-making. In the process of manufacture the 

 most important item is the coagulating of the casein. In ordi- 

 nary milk the casein is partly dissolved and partly in suspen- 

 sion. Being an albuminous compound, it is easily coagulated 

 either by heat or by acids. In cheese-making an acid is not 

 used, but a ferment, which has a similar effect, called rennet. 

 Rennet is obtained from the lining of a calf's stomach. In 

 the making of cottage cheese on the farm heat is almost always 

 used to produce coagulation, but considerable lactic acid is 

 also necessary before coagulation will take place. 



Cottage Cheese is almost always a home-made article. Sour 

 skimmed milk is set on the stove and gently heated to from 

 85° to 125° F. for an hour or more. The coagulated part or curd 

 then appears separated from the watery part or whey. The 



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