CHAPTER X. 



MILK FOB CHEESE MAKING. 



Cheese is a product manufactured from milk, into 

 which a large part of the solids are gathered together 

 in such form that their nourishing qualities are re- 

 tained, at the same time that thej^ are brought into 

 a condition capable of preservation and convenient 

 for transportation. The solids which are concerned 

 in the manufacture of cheese are the casein, the fats, 

 and a considerable portion of the ash. The albumin, 

 nearly all of the sugar, about one -third of the ash, 

 and a small part of the fat, escape during the course 

 of manufacture. The elimination of a large part of 

 the water is the chief step in the process of cheese 

 making. In general terms, cheese consists of about 

 equal proportions of water, fat and casein, with a 

 certain amount of salt and minute quantities of milk 

 sugar and ash. In milk, the casein exists in a state 

 of minute suspension or semi-solution. The essential 

 step in securing the separation of the water is in 

 rendering the casein insoluble. Casein, like most 

 albuminous organic substances, exists in two forms, 

 known respectively as the soluble and the insoluble 

 or coagulated form, and the change from solution to 

 insolubility is termed coagulation. In the case of 



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