CHEESE MAKING 



61 



The optimum solution for human milk is 1 in 10. 

 That for cow's milk 1 in 20. If the proteid content 

 be found extremely low we may use 1 in 5 for human 

 milk and 1 in 10 for cow's milk. 



The minimum volume of the precipitate is reached 

 in twenty-four hours. Readings at thirty and forty- 

 eight hours showed no appreciable variations. 



COMPOSITION OF BUTTER 



EXERCISE XV 

 CHEESE MAKING 



Since the process of making cheese of the various 

 kinds is based upon the same fundamental principles, 

 namely, that of condensing the food of milk by 

 liberating the water, we will merely outline the process 

 of cheddar, gouda, and cottage cheese making, which 

 are most commonly used. The process may be re- 

 peated with variations in acidity of milk for quicker 

 or slower curing cheese; pressed hard or merely 

 drained, for hard or soft cheeses, and cut, salted, 

 and cured in various methods and molds for the 

 different kinds of cheese desired. 



