Prlmost, Cheese Food 323 



and, according to Monrad,* are made somewhat as 

 follows : The whey, not too sour, is boiled in a 

 suitable vessel under a slow fire, care being taken 

 that it is not scorched or burnt ; when the albumi- 

 nous, matters are coagulated they are removed to facil- 

 itate evaporation, and the evaporation is carried on 

 until the whole mass assumes a syrupy condition: 

 the albuminous matters are then returned to the 

 condensed whey, the whole is removed from the fire 

 and mixed rapidly until in the form of a thick 

 mush ; some cream is then added and the material 

 pressed in brick shaped moulds, and after a day or 

 two is ready for market. It is practically unknown 

 except in those districts where the Scandinavian 



population is large. 



/ 



Cheese food. Within the last few years an en- 

 terprising cheese -maker, Mr. J. J. Angus, of Wiscon- 

 sin, has perfected a system of manufacturing what 

 he . calls a complete cheese food. It is simply a pro- 

 duct containing all the constituents of the milk in 

 a condensed form. An ordinary cheddar cheese is 

 first made and cured ; the whey is evaporated to a 

 syrupy consistency, and the cheese from a corre- 

 sponding amount of milk is ground down to a pasty 

 consistency and mixed with the evaporated whey. 

 The resulting mass is pressed into cakes of conve- 

 nient size, and under ordinary conditions will keep 

 a long time. The cheese food is a soft, homoge- 

 neous substance of a mildly cheese -like, sweetish 

 flavor. 



*A B C of Che-mkin. Winnetka. 111. 1880. 



