CHAPTER NX. 
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, excape 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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