MILK PRODUCTS 63 



milk does not curd so well with rennet. Certain of the sour milk, 

 and of the soft and hard cheeses are, however, made successfully 

 from pasteurized milk or cream to which is added a starter. 



If cheeses made from unpasteurized milk, to which starters 

 containing lactic acid germs have been added, are ripened in low- 

 temperature cellars, the miscellaneous germs are not likely to 

 develop. 



The chemical composition of buttermilk and whey, bye-products 

 in the manufacture of butter and cheese, is given below. 



Buttermilk is usually sour from lactic acid, while the proteids 

 are more digestible than in ordinary milk because existing in a 

 flaky form. Quite recently the advantages of concentrated and 

 preserved buttermilk have been advocated. Its use will probably 

 become much extended in time. Also an innovation is buttermilk 

 made from clean skim milk. This should be set at 70 u -8o° F. to 

 clabber when it is churned until the casein is in a finely divided state 

 and immediately cooled to below 50 F. and sold within 24 hours. 

 A pasteurized skim milk may be used.* There is a great field for 

 absolutely clean buttermilk thus made for consumption in cities. 



Whey possesses but slight food value, containing only the ash, 

 sugar and albumin of milk. It is sometimes the only food, when 

 combined with a little cream, which infants with delicate digestion 

 can tolerate. 



We also append a table showing the composition of butter. 



Buttermilk Whey Butter 



Per Cent. Per Cent Per Cent. 



Proteids 4.06 0.81 1.00 



Fat 0.93 0.36 84.00 



Sugar and Ash 440 571 3.00 



Good cheese contains about 33 per cent, each of proteids and 

 fat, and possesses two to three times the food value of meat, pro- 

 viding it is well digested, as it is more apt to be if cooked with 

 macaroni or vegetables. 

 * To which is added a starter. 



