MILK PRODUCTS, OTHER THAN BUTTER 323 



is known as a soft cheese. There are several varieties of this 

 kind. The removal of most of the moisture makes a hard 

 cheese, and this is the common kind. When a cheese is made 

 from whole milk it is called a fidl-cream cheese; when made 

 from skimmed milk it is known as shim-milk cheese; when 

 made from skimmed milk or whole milk to which other fats 

 than butter-fats have been added it is a filed cheese. In the 

 manufacture of some kinds of cheese fermentation is allowed 

 to take place until certain well-defined odors are noticeable. 

 These are fermented cheeses. Limburger cheese is an exam- 

 ple of this kind. 



Although many kinds of cheese are made without especial 

 attention to cleanliness, yet all that was said concerning care 

 and cleanliness in handling milk, cream, and butter applies 

 to the making of cheese, and especially American varieties. 



Condensed Milk. — Condensed milk is milk from which 

 most of the water has been evaporated. The milk is evapo- 

 rated in copper vacuum pans by the use of steam. This re- 

 duces the bulk of the milk about two-thirds, but retains all 

 of the solids. Condensed milk is put up either sweetened or 

 unsweetened. It is used largely as a food for babies, but this 

 use is not desirable unless cow^s milk of good quality is not 

 obtainable. Condensed milk is also used by confectioners, in 

 lumber camps, on ocean liners, and by all travellers who have 

 to carry their supplies with them. In the making of con- 

 densed milk the matter of cleanliness reaches its highest 

 perfection. 



There is also a product called milk-powder, made by evapo- 

 rating milk to dryness. 



Ice-Cream. — Ice-cream is made from rich whole milk or 

 from rich cream. The latter is the better. Ice-cream consists 



