CHAPTER XIII 
MILK FOR CHEESE MAKING 
CHEESE is a product manufactured from milk, into 
which a large part of the solids are gathered together 
in such form that their nourishing qualities are re- 
tained, at the same time that they are brought into 
a condition capable of preservation and convenient 
for transportation. The solids which are concerned 
in the manufacture of cheese are the casein, the fats, 
and a considerable portion of the ash. The albumin, 
nearly all of the sugar, about one-third of the ash, 
and a small part of the fat, escape during the course 
of manufacture. The elimination of a large part of 
the water is the chief step in the process of cheese 
making. In general terms, cheese consists of about 
equal proportions of water, fat and casein, with a 
certain amount of salt and minute quantities of milk 
sugar and ash. In milk, the casein exists in a state 
of minute suspension or semi-solution. The essential 
step in securing the separation of the water is in 
rendering the casein insoluble. Casein, like most 
albuminous organic substances, exists in: two forms, 
known respectively as the soluble and the insoluble 
or coagulated form, and the change from solution to 
insolubility is termed coagulation. In the case of 
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