440 BUTTER, CHEESE, ETC. 



Babcock and Eussell conclude that the action of the natural 

 enzyme of milk is the chief factor in the manufacture of cheese, 

 and consider that Freudenreich and Lloyd have been misled. 



The true part played by micro-organisms in cheese is probably 

 the production of compounds in small quantities which give the 

 characteristic flavours to the cheese. 



Classification of Cheeses. Cheeses may be divided into the 

 following classes : 



1. Soft Cheeses. These are obtained by coagulating the 

 milk with rennet at a low temperature (below 30 C. or 86 F.). 

 The period of coagulation lasts a long time. As representa- 

 tive of these cheeses the following kinds may be mentioned : 

 Gervais and Pommel made from cream ; Brie, Camembert, 

 Pont 1'Eveque, and Bondon (or Neufchatel) made in France ; 

 and Stracchino made in Italy. 



2. Hard Cheeses. These are obtained by coagulating at 

 higher temperatures (30 C. or 86 F. to 35 C. or 95 F.) ; they 

 may be again divided as follows : 



(1) Cheese made from milk and cream Stilton. 



(2) Cheese made from whole milk Cheddar, Cheshire, Dunlop, Leicester, 



Derby, and Wensleydale made in England ; Port de Salut made 

 in France ; Emmenthaler or Gruyere made in Switzerland. 

 Edam in Holland, and Gorgonzola and Cacio Cavallo in Italy. 



(3) Cheese made from partially skimmed milk Parmesan in Italy ; 



Derby, Gloucester, Leicester, and, sometimes, Cheddar in 

 England ; Edam (usually made in this way) in Holland, and 

 Gruyere in Switzerland. 



Skim milk cheese and cheese made from skim milk enriched 

 by margarine are also made. 



A famous cheese, known as Roquefort, is prepared from sheep's 

 milk ; Besana has shown that many sorts of cheese may be made 

 from sheep's milk. 



Goat's milk is also employed in cheese manufacture, but these 

 cheeses are not important articles of commerce. 



In addition to rennet cheeses, cheese made from the curd 

 precipitated by warming milk which has been allowed to become 

 sour is also used. The only cheese thus made in England is 

 cream cheese ; frequently an acid is added to the cream instead 

 of allowing lactic fermentation to take place. A Swiss cheese, 

 Glarner, and the German caraway cheese come under this 

 category ; the latter is mixed with caraway seeds. 



Chemical Control of Cheese-making. The amount of cheese 

 in pounds that may be expected to be obtained from 10 gallons of 

 milk may be calculated by one of the following formulae : 



