220 DAIRY TECHNOLOGY 



made in this country to some extent, this cheese is more 

 especially a product of cheeseries in Norway, Sweden and 

 Denmark. It has a yellowish-brown color, the consistency 

 of firm butter, and a sweet, characteristic flavor similar to 

 a concentrated evaporated milk flavor. In this country 

 it is marketed in paraffined pound cubes, or in cylindrical 

 shapes, wrapped in tinfoil. 

 The method of manufacture is as follows:^ 



" As soon as the curd of the regular cheese is removed 

 from the whey, the whey is strained and is put in a kettle 

 or large pan over the fire and the albuminous material 

 which rises to the surface is skimmed off. The whey 

 is evaporated as rapidly as possible with constant and 

 thorough stirring. When it has reached about one- 

 fourth its original volume the albumin previously skimmed 

 off is returned and stirred thoroughly to break up all possi- 

 ble lumps. When the whey has attained the consistency 

 of thickened milk it is poured quickly into a wooden trough 

 and stirred with a paddle until cool to prevent the forma- 

 tion of sugar crystals. This can then be molded into the 

 desired form." 



Its composition, according to Dahl, is: Water, 23.57 

 per cent; Fat, 16.26 per cent; Proteids, 8.88 per cent; 

 Milk sugar, Lactic acid, etc., 44.84 per cent; Ash, 4.76 

 per cent. 



1 Bu. An. Ind., Bui. 105. 



