342 



CHEESE CONDENSED MILK 



In the Camembert, the ripening process had proceeded very far, 

 while the Swiss cheese was comparatively fresh. 



Ripened cheese often yields more matter soluble in ether than cheese 

 in the unripened state and has given rise to the view that fat is pro- 

 duced from protein during ripening. Nierenstein l has shown that in 

 ripened Cheddar cheese, cholesterol, cadaverine and amino-valeric 

 acid are formed (from proteins) which are soluble in ether and after 

 making allowance for these, there is no evidence of fat-formation from 

 protein during ripening. 



In America, cheese is graded according to the proportion of fat it 

 contains. Thus "full cream" cheese must contain not less than 32 

 per cent of milk fat, " three -fourths cream" cheese at least 24 per 

 cent, "half cream" cheese a minimum of 16 per cent and "one- 

 fourth " cream cheese at least 8 per cent of fat. All samples contain- 

 ing less than 8 per cent of milk fat must be described as "skimmed 

 milk " cheese. 



In some cases, the proportion of fat is increased by the addition 

 of foreign fat, e.g., lard. Such cheese is known technically as "filled 

 cheese". 



Pasteurised or sterilised milk cannot be used in cheese-making. 



Condensed Milk. This is milk which has been concentrated by 

 evaporation in a partial vacuum (so as to perform the operation at a 

 low temperature) and to which sugar, either cane sugar or sometimes 

 glucose, has been added. The extent of the concentration is usually 

 to about one-fourth the original bulk. Sometimes no sugar is em- 

 ployed, but generally about one pound is added to each gallon of milk. 



Whole milk and separated milk are both employed in the manu- 

 facture of condensed milk. 



The composition of various forms is usually about 



1 Proc. Roy. Soc., 1911, B. 83, 301 ; Jour. Chem. Soc., 1911, Abstracts, ii. 326. 



