62 



BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



daily. Salt is then sprinkled on the cheese, and for one month it is washed in 

 salt water and rubbed with the hands every day. It is ready for market in 

 eight weeks from the time of making. 



ZIGER. 



This is a cheese made from the whey obtained in the manufacture of other 

 cheese. It consists principally of albumin, but if no effort is made to separate 

 the fat from the whey the product may contain a relatively high proportion of 

 fat. It is a cheap food product made in all the countries of central Europe. 

 Among the many names applied to it are Albumin cheese, Recuit, Ricotta, 

 Broccio, Brocotte, Serac, and Ceracee. t 



In the manufacture of this product an effort is sometimes made to remove 

 the fat remaining in the whey, but in most cases it is allowed to remain. 

 Where it is desired to skim the whey, a small portion of very sour whey, pre- 

 viously prepared, is added to the sweet whey, and the whole is heated to 160° 

 or 175° F. for a few minutes, when the fat collects on the surface and can be 

 skimmed off. Following this, a greater portion of sour whey is added and the 

 whey is then heated nearly to the boiling point, when the albumin is precipi- 

 tated in a flocculent condition and rises to the surface. When the whey is not 

 in normal condition the albumin may be precipitated in a powdery mass. This 

 is often prevented by adding 3 to 5 per cent of buttermilk to the whey before 

 the last heating. The casein of the buttermilk is precipitated, the albumin 

 being carried with it. It is considered that this addition of casein injures the 

 product. The albumin when skimmed from the whey is salted and packed in 

 a vessel and may be covered with whey. 



A cheese called formed Ziger is made by molding the half-dried albumin 

 into squares, which may be still further dried. Some of these have local names, 

 such as the Hudelziger, made in the Canton of Glarus, Switzerland. 



In Vorarlberg the albumin is skimmed from the whey, allowed to cool, placed 

 in cheesecloth, and subjected to increasing pressure in an Emmental cheese 

 press. After 24 hours the cheese is put into a salt bath, to which sweet cider 

 or vinegar is sometimes added. 



A mixture of Ziger and cream prepared in the Savoy is known as Gruau de 

 Montague. An albumin cheese made from the whey of goats'-milk cheese in 

 the Canton of Graubiinden, Switzerland, is known as Mascarpone. 



In New York there are factories that make this cheese, label it " Ricotta," 

 and sell it to Italians. 



ANALYSES OF CHEESE. 1 



Variety. 



Authority. 2 



Number of 

 analyses. 



Water. 



Fat. 



Pro- 



teids, 



amids, 



etc. 



Milk 



sugar, 

 lactic 

 acid, 

 etc. 



Total 

 ash. 



Salt in 

 ash. 







1 



Perct. 

 30.22 

 41.11 

 48.39 

 32.97 

 173. 12 

 \61.04 

 /45. 24 

 \35. 80 

 47.71 

 50.53 

 44.24 



Per ct. 

 38.25 

 27.49 

 31.59 

 25. 27 

 2.76 

 6.80 

 28.16 

 37.40 

 24.08 

 29.42 

 20.52 



Perct. 

 20.87 

 *2"l.45 

 24.33 

 17.77 

 19.84 

 23.85 

 23.14 

 24.44 

 22.99 

 24.48 

 21.22 



Per ct. 

 3.06 

 4.G6 

 5.24 

 3.82 

 2.17 

 3.48 



2.35 

 3.35 

 2.25 



Per ct. 

 7.60 

 6.07 

 6.40 

 5.87 

 2.11 

 4.83 

 3.46 

 2.36 

 2.87 

 3.14 

 2.71 



Per ct. 

 2.90 







[Average 



4-^ Maximum . . . 



1 Minimum 



2 



2.05 

 3.20 





Fleischmann 



1.18 





2 



(Average 



7< Maximum 



(Minimum . . . 











i These analyses are copied principally from literature and are not vouched for by authors. 

 2 See Sources of analytical data for details. 



