352 MILK AND DAIRY PRODUCTS 



mixed with several other milk compounds, whereas butter is 

 practically nothing but fat with some water and salt added to 

 flavor it. Oleomargarine, a butter substitute, is obtained 

 from beef fat and other oils. 



Cheese is prepared from slightly sour milk by adding 

 rennet to coagulate the casein. The precipitated casein, 

 containing also the fat of the milk, is pressed into cakes and 

 ripened in various ways by which the flavor and digestibility 

 are improved through the action of bacteria and enzymes on 

 the protein compounds. By using different kinds of milk 

 and maintaining different temperatures during the setting 

 of the curd and the curing, different kinds of cheese may be 

 obtained. 



Koumiss and kephir are two alcoholic drinks made from 

 milk by fermentation of the lactose to alcohol and carbon 

 dioxide in addition to lactic acid. 



Condensed and desiccated milk are two results of attempts 

 to preserve milk. The former consists of milk evaporated 

 to a thick consistency in a partial vacuum, and the latter of 

 milk completely dried to a powder which later will take up 

 water and resume its original consistency. 



REFERENCES 



Barthel. Milk and Dairy Products. 



McKay and Larsen. Principles and Practice of Butter Making. 



Leach. Food Inspection. 



Richmond. Dairy Chemistry. 



