CHEESE 613 



composition compared with that of other food articles. ExpKcit 

 directions are given for the preparation of cheese dishes which 

 may serve as meat substitutes; for the concoction of cheese soups; 

 for combining cheese with vegetables, etc. Its use is recommended 

 for making cheese salads, cheese sandwiches, cheese pastry, cheese 

 sweets, and similar dishes. A total of more than 80 recipes is given. 

 Cheese contains chiefly water, protein and protein decomposi- 

 tion products, fat, and mineral matter. By averaging the anal- 

 yses given by Doane and Lawson the following approximate 

 values of a few representative cheeses were obtained : 



Kind of cheese. Water Fat. Protein, etc. Total asii. 



Brie 50.14 24.27 18.12 4 28 



Camembert 50.30 22.79 19.24 4.06 



American Cheddar 34.78 31.77 28.11 3.70 



Emmenthaler 34.87 28.18 30.88 5.38 



Edam 36.93 26.19 27.45 5.68 



American Edam ' 46.87 24.08 22.65 3.10 



GorgoMola 36.75 31.76 26.29 4.37 



Parmesan ' 31.22 20.09 40.77 6.02 



Roquefort 31.25 44.09 27.23 6.53 



Stilton 27.02 38.61 27.15 3.47 



Thorn has tabulated analyses made by different analysts of 

 twelve samples of Camembert cheese in the American market. 

 Following are the average figures: 



Proportion of fat 

 Water. Fat. Protein. to protein. 



47.91 27.33 19J6^ 1 : 0.71 



.These figures clearly show the great value of cheese as a food, 

 and this fact is being gradually recognized, so that cheese is con- 

 stantly winning popularity as an article of diet. 



The relation of micro-organisms to cheese ripening was first 

 recognized by Cohn in 1872. Since that time an extensive\ lit- 

 erature on chemical and bacteriologic investigations of cheese 

 has accumulated. A great deal has been learned, but the prob- 

 lem is one of such complexity that much is still obscure. How- 

 ever, present knowledge of the biologic processes of cheese ripen- 

 ing has placed the manufacture of many cheeses on a more rational 

 basis than heretofore, and has made a more stable and delightful 

 product possible. 



Clean milk is a fundamental necessity for producing good 

 cheese, and a good quality of milk assures a better cheese than an 

 indifferent quality. Any off-taste in milk is intensified in the 

 cheese made from it. Hence cleanliness in production is as im- 

 portant when the milk is intended for cheese manufacture as 

 when it is used for any other purpose. Milk held in dirty or rusty 

 utensils infallibly produces a poor quality of cheese. 



Since most of the milk-fat is precipitated with the curd, the 

 fat content of cheese depends upon the richness of the milk used. 

 It is important, therefore, that the cheese maker should know the 



