CHEDDAR CHEESE 321 



ing the readings. Occasionally, for reason of improper cen- 

 tering of the tube during the centrifugal process the casein may 

 not be perfectly horizontal with the bottom of the tube ; in 

 such cases the readings should be taken only on the side of the 

 tube that is graduated. Occasionally a film sharp in outline 

 and clearly distinguishable projects below the layer of casein 

 proper. If this has occurred, the space occupied by this film 

 should not be included in the reading. This film is most often 

 due to too vigorous shaking and can be avoided. 



MODIFICATIONS OF THE CHEDDAR PROCESS 



There are several modifications of the method of making 

 cheddar cheese which are in use in the different cheese-making 

 districts, the more important being the use of skimmed or 

 partly skimmed milk, the soaking of the curd, the use of pas- 

 teurized milk and flavoring the cheese with sage. 

 Skimmed-milk cheese. 



In some of the cheese-making sections, cheese made from 

 milk from which a part or all of the fat has been removed, con- 

 stitutes an important part of the cheese industry. The desir- 

 ability of making this type of cheese will depend on local 

 conditions, especially the market for butter-fat for use as sweet 

 cream or for butter-making. While the removal of a portion 

 or all of the fat from the whole milk materially affects the qual- 

 ity and composition of the finished cheese, by modifying the 

 ordinary method of making, a very edible cheese can be produced 

 having a clean, pleasant flavor and containing a considerable 

 amount of food nutrients. Many states have discouraged the 

 manufacture of cheese from skimmed milk because of the diffi- 

 culty of protecting the consumer against purchasing it as full 

 milk cheese. While cheese of this kind may be perfectly whole- 

 some and a good food, it does not have the same food value as 

 whole milk cheese, and the price paid by the consumer should 



