CHAPTER IX 



CHEDDAR CHEESE 



CHEDDAR or American cheese is a product made from cow's 

 milk by bringing the larger part of the milk solids together 

 into a condensed form by the coagulation of the casein and the 

 expulsion of a part of the water. The chief purpose of 

 making cheese from milk is to preserve the nutrients in such 

 form that they can be kept for a long time and can be shipped 

 conveniently. With the exception of a portion of the albumin, 

 fat, milk-sugar, and ash, the solids in the milk are preserved 

 in the cheese. The one constituent of the milk which is inten- 

 tionally eliminated is the water. 



Van Slyke and Publow l give the following sizes and styles of 

 American cheddar cheese as they are found on the market. 



1 Science and Practice of Cheesemaking, Orange Judd Co. 

 u 289 



