CHAPTER VIII 



CHEESE 



Undoubtedly less is known about cheese making 

 than any other dairy manufacturing process. This 

 is probably due to the following facts : the many 

 varieties of cheese, the diversity of the process of 

 manufacture and the complex organic changes which 

 take place during cheese ripening. It is claimed by 

 some authorities that there are TOO known varieties 

 of cheese. The process of manufacture and curing 

 is different for each one. 



There are certain varieties which are more ex- 

 tensively made than others. With these, it is known 

 that if certain operations are performed at a definite 

 time in a particular way that a definite result will 

 follow. But the reason is not known. Cheese may 

 be made from whole milk, skimmed milk or partially 

 skimmed milk. 



The varieties of cheese commonly made from full 

 skimmed milk are cottage, hoop, pressed, bakers, pot 

 and kosher. Any of the other varieties may be made 

 from either whole milk or partially skimmed milk, 

 although most of them are made from whole milk. 



Cheese may be classified in several ways : according 

 to the amount of moisture it contains, the country 

 in which it is made (each country is more or less 

 famous for some special variety of cheese), and the 

 combination of the texture and the method of 

 ripening. 



Classification of these according to the amount 

 of moisture it contains : 



