THE CHEMISTRY OF CHEESE MAKIJSG 105 



manipulation and direct pressing in tlie curd presses. 

 Tlie cheese is salted from the outside and certain 

 forms of fermentation are induced. 



Edam is a hard, dry cheese, usually made from par- 

 tially skimmed milk and cured by a slow process of 

 fermentation. 



Gouda is somewhat similar to Edam, but is softer 

 in texture. 



Roquefort is a soft cheese which owes its char- 

 acteristics to special forms of ferments added dur- 

 ing the process of manufacture. When ripened a 

 characteristic mold will be found permeating the 

 cheese. 



A number of special brands of cheese, put up in 

 glass and porcelain packages, are made from ordi- 

 nary cheese by grinding and adding fat, usually in 

 the form of butter. The sealed package is then 

 placed in cold storage so as to allow further fer- 

 mentation changes to take place. 



Cottage Cheese. — Cottage cheese can be prepared 

 in the following way : The milk is first allowed to 

 sour and is then heated to a temperature of 100° F., 

 or the coagulation of the milk can be completed, if 

 desired, by the addition of hot water, temperature of 

 175° F., at the rate of about one pint per gallon 

 of milk. After stirring for two or three minutes, 

 the coagulated mass is allowed to settle, the whey 

 is drawn off and the curd collected by straining 

 through cheese cloth. If the milk is in the right 

 condition as to acidity, a fine, soft-grained curd is 



