156 DAIRY CHEMISTRY 



164. How may milks be the cause of the spread of contagious 



diseases? 



CHAPTER IX 



165. What milk solids are recovered in cheese making? 

 166. What are the proteids of milk? 167. How do the proteids 

 differ in composition from the fats? 168. In what condition is 

 the casein in milk ? 169. What causes coagulation of the casein? 



170. Is milk albumin recovered in ordinary cheese making? 



171. What is rennet? 172. How is it obtained ? 173. For 

 what is it used? 174. What action does it have upon milk? 

 175. What is the rennet test and how is it made ? 176. What 

 is the object of this test ? 177. Describe briefly the process of 

 cheddar cheese making. 178. Why is it called the cheddar 

 process? 179. How does it differ from the stirred curd pro- 

 cess? 180. To what is the curing of cheese due ? 181. What 

 are the enzymes ? 182. Wh at part do they tak§ in cheese ripen- 

 ing? 183. What is the cold curing process? 184. What is 

 gained by this process of curing cheese? 185. What relation- 

 ship exists between the fat content and the cheese yield of 

 milk ? 186. How can the fat content of cheese be determined ? 

 187. How much fat should cheese contain ? 188. How much 

 casein? 189. How are dividends made out in a cheese factory 

 on the basis of the fat content ? 190. Is this au equitable basis 

 for making out dividends? 191. How may the approximate 

 cheese and butter yield of milks be determined? 192. What 

 are some of the kinds of cheese occasionally manufactured? 

 198. How is a long-keeping export cheese made ? 194. How 

 is a quick-ripening or home-market cheese made ? 195. What 

 is the hot-iron test, and how is it used in cheese making? 

 196. How do the losses of fat in cheese making compare 

 with the losses in butter making? 197. Can rich milks be 

 made into cheese economically? 198. How does the fat 

 content of milk affect the quality of cheese? 199. When 

 milk curdles, what becomes of part of the lactic acid that is 

 formed ? 



