DAIRY PRODUCTS. 123 



them in a short time the appearance of ripeness ; such cheese can he made to show 

 the reaction for rnurexide. He mentions the possible occurrence of poisonous metals, 

 as copper, lead, or zinc in cheese, owing to carelessness in keeping it in metallic ves- 

 sels or wrappings. 



Fleischmaun l quotes the results of Vogel's examination of cheese for lead ; be- 

 yond 2 inches from the rind no lead was found, oven in cases of cheese wrapped in 

 very inferior tinfoil containing much lead ; but in such cases lead was detected in 

 the portions of the cheese immediately under the rind; 0.56 per cent, of lead was 

 found in one instance in the rind of a cheese wrapped in tinfoil containing 15 per cent, 

 of lead. Such cheeses are so little used in this country, however, that this matter has 

 no general importance; but the information may serve as a warning to those who do 

 eat them to be careful of eating the rind. 



The same author mentions also the use of veratrin, sulphate of zinc, and arsenic to 

 give to green cheese the strong biting flavor of old cheese, and the addition of blue 

 vitriol to the milk in order to prevent huffing of the cheese. 



Liobermann 3 mentions the danger in metallic wrappings, and states that verdi- 

 gris is sometimes sprinkled over the cheese to give it the appearance of age. Ely the 3 

 states that washes containing arsenic and lead have often been applied to ward off 

 flies, and as some people eat the rind, such practices may be dangerous. 



Lard cheese. About ten years ago dairymen were much concerned less the manu- 

 facture of cheese from skimmed milk and oleomargarine should seriously injure the 

 reputation of American cheese abroad, and in that way hurt the dairyman's busi- 

 ness here. Whatever chance this mode of making cheese may have had for success, 

 it is now quite supplanted by the lard cheese w hich is made at over twenty factories 

 in this State, under patents issued to H. O. Freeman in 1873 and to William Cooley 

 in 1881. 



In this process an emulsion of lard is made by bringing together in a " disintegrator" 

 lard and skimmed milk, both previously heated to 140 Fahr. in steam-jacketed 

 tanks; the " disintegrator" consists of a cylinder revolving within a cylindrical shell : 

 the surface of the cylinder is covered with fine serrated projections, each one of which 

 is a tooth with a sharp point ; as this cylinder revolves, rapidly within its shell, the 

 mixture of melted lard and hot skimmed milk is forced up in the narrow interspace* 

 and the lard becomes very finely divided and most intimately mixed or " emulsion i zed' 

 with the milk. This emulsion consists of from two to three parts of milk to one of 

 lard; it can be made at one factory and taken to another to be used for cheese, but 

 it is usually run at once into the cheese vat. 



In making the cheese a quantity of this emulsion containing about 80 pounds of 

 lard is added to 6,000 pounds of skimmed milk and about 600 pounds of buttermilk 

 in the cheese vat, and the lard that does not remain incorporated with the milk or 

 curd, usually about 10 pounds, is carefully skimmed off. These quantities of the 

 materials yield 500 to 600 pounds of cheese, containing about 70 pounds of lard, 

 or about 14 per cent. ; about half of the fat removed in the skimming of the milk is 

 replaced by lard (Munsell). It is claimed that no alkali or antiseptic is used, and 

 that only the best kettle-rendered lard can be employed, because of the injurious ef- 

 fect of any inferior article on the quality of the cheese, and that before even this 

 lard is used it is deodorized hy blowing steam, under 80 pounds' pressure, through it 

 for an hour. 



According to many witnesses the imitation is excellent, for experts have been 

 unable to pick out lard cheeses from a lot of these and full- cream cheeses of good 

 quality together ; and it may therefore be safely presumed that the general public 

 would be quite unable to distinguish one from the other. 



1 Das Molkereiwesen, 1879. 



3 Anleitung zur Chemischen Untersuchung auf dem Gebiete tier Medicinpolizei, 

 Hygiene und forensischen Praxis, 1877. 

 'Food, 



