104 DAIRY CHEMISTRY 



larger proceeds can be obtained from cheese than 

 from butter, and then again the sales of butter will 

 be found to give the larger returns. In determining 

 the net income, the cost of production and the com- 

 parative value of the by-products must also be con- 

 sidered. Only general comparisons can be made as 

 to the probable income from the manufacture of 

 butter or cheese. As to the relative advantages of 

 butter or cheese production, much depends upon 

 location, markets, and general conditions. In the 

 general average, the production of one will be found 

 to be about as profitable as the other, and it is not 

 advisable to make frequent changes. 



97. Different Kinds of Cheese. — By varying the 

 process of cheese making so as to cause the develop- 

 ment of specific forms of fermentation, different 

 kinds of cheese, as Neufchatel, Limburger, Swiss, 

 Edam, Gouda, and Roquefort, are made. 



Neufchatel is a soft cheese, made from sweet milk 

 by adding the rennet at 82° F. After pressing, it is 

 worked and kneaded, and then put up in packages 

 and covered with tinfoil. 



Limburger is a variety of cheese of characteristic 

 odor and flavor resulting from special ferment action 

 during the curing process. 



Stilton cheese is a soft, rich cheese of mild flavor 

 made from milk to which cream is usually added. 

 For the curing a long time is required and a fungus 

 with bluish green threads is developed. 



Emmenthaler or Swiss cheese is made by special 



