MILK PRODUCTS 423 
stomach. Milk that is rich in fat makes more and richer 
cheese. Full cream cheese contains 37 per cent of water, 
34 per cent of fat, 
24 per cent of 
casein and 5 per 
cent ofash. Nine- 
ty-five per cent of 
the nutrients in 
cheese are digest- 
ed when eaten. 
Cottage cheese is 
largely homemade. 
MaKkiNG PRINT BUTTER The most common 
kind of cheese in 
our country is known 
as cheddar, or some 
modified form of it. 
The process of making involves a varied and distinct procedure 
which includes setting or making the milk acid, then coagulating 
with rennet; cutting, or breaking the curd into little blocks by 
knives; cooking, or toughening by heat; cheddaring or matting into 
blocks; grinding, to enable salting and pressing; salting and press- 
ing, to prepare for use; and curing or ripening, for final consump- 
tion. Many other forms of cheese are made in accordance with 
specific processes and require much experience and great skill to 
secure superior products. 
Placing butter in print with paddles at left; finished 
prints at right. 
11. Kinds of cheese.—The varieties or kinds of cheese 
are almost legion. Nearly every 
nation has a favorite, its char- 
acter and quality being due 
to food given in producing the 
milk, but in greater part to the 
differences in the mode of RounvING OuT THE CHEESE 
treating the milk. a a ae 
a S 5 They are now ready for storing and 
Limburger is the result of specific fipening. J 
fermentation brought into the 
cheese during ripening. Swiss cheese 
is flavored with herbs, and the native pastures and curing fermenta- 
tions give a character and flavor world wide in fame. In France 
& 
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