CHEESE 



135 



ulated by heat and, 

 with whatever butter- 

 fat there may be left 

 in the whey, skinmied 

 off the top. In Nor- 

 way Myseost (''Ost" 

 is Norwegian for 

 cheese) is made by 

 boihng down whey 

 almost to dryness. 

 If goat milk is avail- 

 able to mix in, it 

 improves the cheese. 

 The main substance 



r -n 1 jMilkmg the goat in Norway 



IS sugar of milk and b & j 



the cheese has a sweet, syrupy flavor. 



MILK SUGAR 



The by-product, sugar of milk, is produced by acidi- 

 fying the whey, heating to boiling and neutralizing with 

 lime until the albumin is coagulated. It is then filtered 

 out and the clarified liquid is concentrated in vacuum. 

 From the thick syrup the sugar is allowed to crystallize 

 out, leaving the salts or mineral matters (milk-ash) in 

 the remaining liquid. The use of milk-sugar is limited 

 to medicinal purposes and for modifying milk for in- 

 fants. The production is therefore not very extensive. 



CASEIN 



In a number of creameries casein is produced from 

 skim milk by precipitating it with an acid and drying 

 and pulverizing the precipitate. Casein is widely 

 used as a substitute for ivory, in billiard balls, buttons, 

 etc. It is also used as glue, and as a binder in paints. 



