CHAPTER IX 

 THE CHEMISTRY OF CHEESE MAKING 



81. Cheese Making and Butter Making Compared. — 



In butter making the object is to secure as much as 

 possible of the milk fat in the form of butter. In 

 cheese making the casein as well as the fat must be 

 recovered. In butter making, fermentation processes 

 are employed for ripening the cream so as to secure 

 more exhaustive churning and to produce a better 

 quality of butter ; in cheese making, also, ferments 

 are employed for the production of acid to coagulate 

 the milk and to produce desirable flavors in the 

 cheese. In cheese making the ferments take a more 

 extended part than in butter making. The funda- 

 mental principles of cheese making are best under- 

 stood by first considering the general properties of 

 the milk proteids, particularly casein and albumin. 



82. Proteids of Milk. — Milk contains a number 

 of proteid or nitrogenous compounds, as casein, 

 albumin, and derivative products, as albumoses and 

 peptoses. The nitrogenous compounds or proteids 

 differ in composition from the sugars and fats by 

 containing the element nitrogen in addition to the 

 carbon, hydrogen, and oxygen that are present in the 

 sugars and fats. The principal proteids of milk. 



