CHEESE 103 



considered fraudulent, the dairy laws of the State of 

 New York limit the contents of water permissible to 

 40% and 42% respectively for certain classes of cheese. 

 Qualities. — A good Cheddar cheese should be mellow, 

 yet solid, without holes, and of an agreeable taste, 

 neither sharp nor bitter. Cheese can be made of skim 

 milk, but it is hardly palatable. In the fall of the year, 

 when the average milk is rich in butter-fat, 1% or 2% 

 butter-fat may be taken from the milk and the re- 

 sulting partly-skimmed milk will still make a fairly 

 good cheese, hardly distinguishable from full cream 

 cheese. Under the laws of the State of New York it 

 must, however, be marked ''Skim Milk Cheese.'^ 



Cheese Made from Pasteurized Milk 



From time to time attempts have been made to make 

 Cheddar cheese from pasteurized milk. If the milk 

 is heated to 145° only, and held for 30 minutes at such 

 temperature, its property to form a firm curd with 

 rennet is not destroyed and it will make a fine cheese, 

 but if it is pasteurized at a higher temperature it will 

 not curdle firmly until it is ripened or otherwise brought 

 back to the condition required for satisfactory action 

 of the rennet ferment. Thorough ripening with a pure 

 culture starter will do it, or an addition of muriatic 

 acid will accomphsh the same in a shorter time, but 

 care must be taken not to use too much, which would 

 make the cheese dry and crumbly. Dr. J. L. Sammis 

 and A. T. Bruhn of the Wisconsin Dairy School worked 

 out the problem and systematized a process which is de- 

 scribed in Bulletin 165 of the U. S. Department of Agri- 

 culture and by which it is claimed a first-class cheese can 

 be made regularly from thoroughly pasteurized milk. 



