THE DAIRY 



209 



more than 14 or 15 per cent, is actually present in tltat form. 

 Pasteurised milk or sterilised milk cannot be used in cheese- 

 making. ^ 



The average composition of various cheeses, according to 

 American analyses, is given in the following table : 



In some of the American States " standards" of fat content 

 for various classes of cheese were, some few years ago, estab- 

 lished by special law. 



Thus "full cream" cheese must contain at least 32 per cent. 

 of milk fat, "three- fourths cream" cheese at least 24 per 

 cent., "one-half cream" cheese not less than 16 per cent., 

 *' one-fourth cream" cheese at least 8 per cent, of fat. All 

 cheeses containing less than 8 per cent, of milk fat must be 

 labelled " skimmed milk cheese." 



In some cases cheese is adulterated by the addition of 

 foreign fat — e.^., lard — and such cheese is generally known as 

 " filled cheese." ~^ 



The characteristic ingredient of cheese is casein, but tho 

 commercial value depends rather upon the percentage of fat 

 present than upon the richness in casein. Stilton cheese is 

 made from milk enriched with cream ; Cheddar, Cheshire, 

 "Wensleydale, Gorgonzola and Gruy^re are made from whole 

 milk ; while Parmesan, Gloucester and Edam are made from 

 partially skimmed milk. 



