322 Milk and Its Products 
Dutch cheese (cottage cheese, schmierkase, pot’ cheese, 
etc.).—A toothsome and nutritious article of food is 
made from sour skimmed milk or buttermilk by al- 
lowing the casein to coagulate by the action of lactic 
acid already formed, and then expelling the water by 
the aid of heat. A considerable number of products 
locally distinet, and differing in the degree of dryness 
of the casein, are made in this way, the general pro- 
cess of manufacture being to take sour buttermilk, or 
skimmed milk which has coagulated, heating gently to 
from 85° to 125° F., according to circumstances, drain- 
ing off the whey through a cloth strainer, and then 
reducing the texture of the resulting curd by knead- 
ing with the hands or a pestle; salt is added, and 
the product is improved by the addition of a small 
amount of cream or butter, and occasionally by the 
use of some of the more common spices, as nutmeg, 
caraway, ete. It is commonly made only for domestic 
consumption, but in most cities and villages, es- 
pecially during the summer months, there is a con- 
siderable demand for fresh cheese of ‘this sort, and 
its manufacture is often a source of revenue to fac- 
tories suitably located. It is usually sold and eaten 
in a fresh state, but it may be subjected to cer- 
tain curing processes, which quite materially change 
its character, and which vary widely in different 
localities. 
Whey cheese (primost and myseost).—These are pro- 
ducts manufactured from whey in some of the north 
European countries and among the Scandinavians in 
our own. They are really forms of evaporated whey 
