MISCELLANEOUS SUBJECTS 59 



cheese and, in their absence, cheese undergoes ab- 

 normal fermentations as the result of the action of 

 putrefactive bacteria. These facts have been es- 

 tablished by work done at the Cornell University 

 experiment station. This practice has been de- 

 fended on the ground of removing undesirable "im- 

 purities" carried into the cheese by the whey. This 

 is a pure assumption which has no foundation in 



FIG. 10 



Showing the difference between the close textiire of normal cheese and the 

 loose, spongy texture of a soaked-curd cheese. 



fact. The whey-solids, thus miscalled "impurities," 

 are normal constituents of cheese and are necessary 

 to the completion of the ripening process when 

 present in normal amount. Cheese made by the 

 soaked-curd process is very properly not permitted 

 the use of the brand designed for whole-milk cheese 

 in New York state, on the following grounds: (i) 

 Water other than that present in the original milk 

 from which the cheese was made .is incorporated 

 with the cheese for the purpose of increasing its 



