322 



MANUAL OF MILK PRODUCTS 



be correspondingly less. To offset the removal of the milk-fat, 

 it is necessary to incorporate a high percentage of moisture in 

 skimmed-milk cheese in order to prevent its being too dry and 

 hard. When properly made and cured, this type of cheese will 

 develop good flavor and texture even though it lacks the rich- 

 ness and quality of the whole milk cheese. 



The effect of skimming on the composition of the cheese is 

 given by Van Slyke and Publow * as follows : 



Per Cent of Fat in 

 Cheese 



Per Cent of Pro- 

 teins in Cheese 



Percentage of 



Cheese-solids in 



Form of Fat 



Ratio of Fat to 



Proteins in 



Cheese 



(1) 35.1 . . . 



(2) 33.3 . . . 



(3) 31.1 . . . 



(4) 25.2 . . . 



(5) 16.1 . . . 



(6) 2.3 ... 



22.7 



24.5 

 26.7 

 32.6 

 41.7 

 55.5 



55.7 

 53.0 

 49.4 

 40.0 

 25.5 

 3.7 



Fat: 

 1 

 1 

 1 

 1 

 1 

 1 



Proteins 



0.65 

 0.74 



0.86 

 1.30 

 2.60 

 24.00 



Soaked curd cheese. 



This modification of the cheddar process has for its purpose 

 the incorporation of an increased amount of moisture in order 

 to increase the yield of cheese, the removal of abnormal flavors, 

 and the acquisition of a soft texture. Under certain conditions, 

 the bad effects of gas and undesirable bacteria in milk may be 

 partly removed by washing with cold w^ater. This process, 

 however, is apt to remove a portion of the milk solids, together 

 with the lactic acid. The removal of the milk-sugar checks the 

 development of the lactic-acid-forming bacteria and inter- 

 feres with the proper ripening of the cheese. Cheese made 

 by this process is liable to be weak in body and texture and 

 does not keep well in storage. 



1 Science and Practice of Cheesemaking, Orange Judd Co. 



