Primost, Cheese Food 323 
and, according to Monrad,* are made somewhat as 
follows: |The whey, not too sour, is boiled in a 
suitable vessel under a slow fire, care being taken 
that it is not scorched or burnt; when the albumi- 
nous matters are coagulated they are removed to facil- 
itate evaporation, -and the evaporation is carried on 
until the whole mass assumes a syrupy condition; 
the albuminous matters are then returned to the 
condensed whey, the whole is removed from the fire 
and mixed rapidly until in the form of a thick 
mush; some cream is then added and the material 
pressed in brick shaped moulds, and after a day or 
two is ready for market. ‘It is practically unknown 
except in those districts where the Scandinavian 
population is large. 
Cheese food. —Within the last few years an en- 
terprising cheese-maker, Mr. J. J. Angus, of Wiscon- 
sin, has perfected a system of manufacturing what 
ne calls a complete cheesefood. It is simply a pro-. 
duct containing all the constituents of the milk in 
a condensed form. An ordinary cheddar cheese is 
first made and cured; the whey is evaporated to a 
syrupy consistency, and the cheese from a corre- 
sponding amount of milk is ground down to a pasty 
consistency and mixed with the evaporated whey. 
The resulting mass is pressed into cakes of conve- 
nient size, and under ordinary conditions will keep 
a long time. The cheese food is a soft, homoge- 
neous substance of a mildly cheese-like, sweetish 
flavor. 
*A B CO of Oheese-making. Winnetka, Ill. 1889. 
