202 Milk and Its Products. 



ture of the stirred -curd cheese, on the other hand, 

 the aim is to retain as much water as possible 

 without having it appear in the form of free water in 

 the cheese. To this end, in the stii-red-curd process 

 those influences which tend to contract the curd, 

 namely, the application of heat and the development 

 of lactic acid, are not carried so far as in the Ched- 

 dar process. In fact, in many cases they are not car- 

 ried far enough to remove all of the water necessary, 

 and some remains in the cheese, making a "wet," 

 *' sloppy'' or "leaky" cheese. 



Because of the larger amount of water it contains, 

 this kind of cheese is profitable to the producer of 

 the milk and to the manufacturer, and when properly 

 made and carefully cured, it may be of excellent 

 quality, being mild, creamy and soft ; but largely, 

 too, because of the large amount of water contained 

 in it, it is easily subject to decomposition changes, 

 goes off flavor rapidly, and does not bear transporta- 

 tion well. 



Sage cheese. — In many parts of the United States 

 this cheese is very popular for local consumption. 

 Its manufacture is not different from the ordinary 

 type of cheese, either cheddar or stirred- curd, but 

 an infusion of sage leaves, or sage extract (in which 

 latter case the green color is secured by an in- 

 fusion of fresh leaves of any inert plant, as clover, 

 green corn, etc.), is added to the milk before the 

 rennet coagulation, and imparts a light greenish 

 color and characteristic flavor to the curd. Ordi- 

 narily, where sage cheese is made, the sage is added 



