208 Milk and Its Products. 
he calls a complete cheese food. 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 eakes 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. 
Wheyn.— Quite recently there has been patented 
in this country by Alexander Bernstein, of Berlin, 
Germany, a nourishing, mildly stimulating drink with 
the above name. It is, according to the specifications 
of the letters patent, a sour, sterilized whey, from 
which the albuminous matter and fat have been re- 
moved. It is put up without further treatment, or it 
may be flavored with hops or other material, which 
may also be carbonated, or subjected to a mild alco- 
holic fermentation. 
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