268 SCIENCE AND PRACTICE OF DAIRYING. 



carried out now to a very limited extent. These cheeses, which were 

 formerly made of different shapes, were at one time popular in Thuringia 

 and Saxony They were made by mixing certain quantities of curd with 

 good peeled potatoes, which were pounded down and mixed in the pro- 

 portion of one to one and a half parts of curd to two parts of potatoes. 

 They were then salted and flavoured according to taste with caraway 

 seed, well worked and laid in covered vessels, and allowed to lie for 

 two days in summer, and after the lapse of this period they were again 

 thoroughly worked and moulded. After two days they were placed upon 

 stands at a gentle temperature, till they became thoroughly dry, care being 

 taken, however, that they should not become cracked. If the cheeses became 

 too dry they were damped with beer or sour milk. The dried cheeses 

 were then laid in bowls with chickweed, and allowed to remain there for 

 fourteen days. In this way the cheeses acquired a good flavour. 



125. Cheese-like Products from the Refuse of Cheese Manufactories. 

 From the liquid refuse of cheese manufactories the following 

 products may be obtained : 



Mysost This is obtained by treating the whey which is obtained 

 as a bye-product in the manufacture of rennet cheese. It is much 

 liked in the hill districts of Scandinavia. It is moulded in the form 

 of parallelepiped -shaped pieces, possesses the colour of chocolate, 

 has a pleasant taste, and is slightly granular and of a soft texture. 

 It consists chiefly of milk-sugar, but contains, in addition, the albu- 

 minoid bodies present in the whey, lactic acid, some fat, and the 

 mineral constituents of milk, less what has been taken up by the 

 separated curd. In the manufacture of cheese from milk, 100 kilos, 

 of milk yield on an average 3 to 3*5 kilos, of butter, 4 to 5 kilos, of 

 fresh skim-milk cheese, and 6 to 7 kilos, of mysost. 



Schottensicht, that is, the solids rising from the whey, are separated 

 out and utilized in Switzerland as well as in the hilly districts of 

 Germany and Austria. It is obtained by steaming the whey, and is 

 much the same as mysost. 



Ziger Cheese. When the liquid residue of rennet cheese is 

 rendered acid and is heated almost to boiling point, the albuminoid 

 bodies which it still contains are almost entirely precipitated in large 

 yellowish-white flocculent masses. This substance, which is known 

 in Germany, Austria, and Switzerland as Ziger, in France as Recuit, 

 and in Italy as Ricotta, is either consumed in a fresh state or worked 

 into ziger cheeses. The better-known Swiss ziger cheeses are, for 

 example, the Hudel-izig of the Canton Glarus, and the Mascarponis 



