194 CHEESE MAKING. 
Ricotte. This is an albumen cheese made by heating the 
whey drawn from the former cheese, to about 200° Fahr. The 
addition of sour whey helps to coagulate the albumen, which is 
skimmed out and put into perforated tin cylinders about six 
inches in diameter. These tin molds are slightly tapering, and 
are set one into another for pressure. The albumen block is 
then rubbed with salt and set on a shelf to dry for weeks. A 
steam-heated kiln may be used to facilitate the drying. The 
cheese is wrapped in parchment paper, and packed in barrels 
for shipment. 
Italians coming to America have brought with them their 
methods of cheese-making. In Sullivan and Orange counties, 
New York, and in Geuga county, Ohio, there are factories mak- 
ing such cheese. 
374. Danish Pasteurized Skim-Milk Cheese. 
The value of skim milk as a human food article is better 
appreciated in European countries than with us. where Boards 
of Health in some cities even prohibit its sale tor this purpose, 
on account of the danger of its being sold fraudulently as whole 
milk. This applies also to food products made from skim milk, 
especially skim-milk cheese. 
During late years an important industry has developed 
in Denmark of making cheese from pasteyrized skim milk or 
from pasteurized skim milk to which 10, 25 or 50 per cent of 
whole milk has been added. A very palatable and nutritious 
cheese is made by the method worked out by the Danes, and as 
the subject is of interest to our makers as a possible means of 
utilizing large quantities of skim milk for the manufacture of a 
valuable human food, the method of making Danish skim cheese 
or part skim cheese will be given here. 
The best results have been obtained with 75 per cent centri- 
fugal skim milk and 25 per cent whole milk (or a corresponding 
quantity of cream).* The skim milk is heated to 180° F. in a 
continuous pasteurizer; 6 to 8 per cent of good butter milk is 
added as a starter, the amount used for pure skim milk being 
ten per cent. The mixture of milk and butter milk will contain 
about .21 per cent acid and is set without further ripening. The 
*Private communication from Dr. Orla Jensen, Copenhagen, Denmark. 
