CHEESE 349 



rennet is added. This is a preparation made from calves 5 

 stomachs and contains the enzyme rennin which coagulates 



the casein in the milk. The temperature is maintained at 

 about 30° C. until a curd settles, when it is raised somewhat 

 higher and maintained for one or two hours. After separating 

 the curd from the "whey," as the residual liquid is called, 

 the solid mass is ground, salted, and pressed into cakes, 

 after which it is placed in a curing room where it is kept 

 for some time at a temperature of 13° C. There should be 

 present also about 65 to 75 per cent, of moisture in the 

 curing room. If the temperature is too high fat exudes 

 from the cheese, and too much moisture is lost. The ehange> 

 which take place during ripening are not purely bacterial but 

 are largely due to enzymes. Some water is lost by vapori- 

 zation; lactose is converted to lactic acid; and proteins are 

 hvdrolvzed, many of them to soluble products. Odor and 

 flavor are developed which impart quality to the cheese. The 

 result of the various changes is a decided improvement in 

 the palatability and digestibility of the material. 



Cheshire cheese is made in England from fresh milk. The 

 method and care of cutting the curd and removal of the 

 whey is important. 



Stilton cheese is made between March and September, from 

 the milk of cows fed only on natural pasture, and the rennet 

 is obtained from lambs' stomachs and not from calves. 



Camembert and Brie are soft cheeses made in France bv 

 somewhat similar processes, except that during the curing 

 mold develops on the outside and the enzyme changes are 

 more pronounced within. Proteins are broken down to a 

 greater extent. 



Roquefort is made from sheeps' milk and during ripening 

 a green mold grows throughout the mass of cheese, breaking 

 down the protein compounds so as to give it the characteristic 

 taste and odor. 



Limburgcr was made in Belgium originally, but is now 

 considered strictly a German cheese. The curd is formed 

 at a high temperature, and it is ripened at a somewhat 

 higher temperature than usual, and in a very moist atmos- 

 phere. Under these conditions bacterial changes take place 



