102 



THE STORY OF MILK 



and if necessary with soda, soap, or washing powder. 

 The surroundings should be kept neat and attractive, 

 and the cheesemaker must see that the transportation 



cans are kept clean by the farm- 

 ers and the milk delivered in 

 good condition. 



Yield. — The yield is around 

 10% of the milk. To make a 

 pound of fresh cheese takes 

 from nine to eleven pounds of 

 milk. In curing, a part of the 

 weight is lost by evaporation, 

 but this loss is reduced to a 

 minimum by paraffining. 



In some localities an increased 

 yield is obtained by washing the 

 curd and making it absorb all 

 the water it can hold. The process is not commendable 

 and while it may sell to some extent, in certain markets 

 where a soft, fresh cheese is liked, ''washed" or 

 ''soaked" curd cheese can never compare favorably in 

 quality with a well-made, firm Cheddar cheese that is 

 mellowed down by long-time curing to a consistency so 

 it will fairly melt in your mouth. 



Composition. — The American cheese contains almost 

 all the casein and the butter-fat of the milk, besides 

 such portions of the milk-albumin, milk-sugar, and 

 mineral matter as are held in the water or whey which 

 is retained in the cheese. In round figures average 

 American cheese contains equal parts of casein, butter- 

 fat and water, 30 to 35% of each. In order to pro- 

 tect the honest maker and the consumer and pre- 

 vent "soaking" of the curd to an extent that may be 



Cheese box 



