52 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
WESTPHALIA SOUR- MILK 
This a hand cheese made in Westphalia. Sour milk is stirred and heated to 
100° F.. placed in a sack, and the whey pressed out. The curd is then kneaded 
by hand and salted, butter and caraway seed or pepper being added. It is then 
molded by hand, dried for a few hours, and ripened in a cellar. 
WHITE 
Fromage Blanc, or White cheese, is a skim-milk cheese made in France during 
the summer months. The milk is set with rennet at about 75° F. The curd is 
usually molded into cylindrical forms. The cheese is consumed while fresh and 
may or may not be salted. 
WITHANIA 
This is so called because made with rennet manufactured from withania berries. 
Cheese made with the rennet of these berries is said to have an agreeable flavor 
if ripened to the right degree, but with age it develops an acrid flavor. The tex- 
ture is not so good as with animal rennet. This form of rennet is recommended 
for use in India, where the religion and prejudice of the people make the use of 
animal rennet impracticable. 
YOGURT 
This name has been applied to cheese made in limited quantities in the United 
States where cultures of the Bacillus bulgaricus have been used for developing 
the acidity of the milk. A similar cheese made in England is called Saint Wei. 
ZIEGEL 
This a cheese made in Austria either from whole milk of cows or from whole 
milk to which 15 per cent of cream has been added. The cheese measures 3 by 2 
by 2Y2 inches and weighs about one-half pound. 
In making the whole-milk cheese the milk is warmed to 95° F. and sufficient 
rennet is added to coagulate it in 30 minutes. The curd is broken up with a harp 
and cut loose from the bottom of the vessel, after which it is allowed to remain 
undisturbed for 30 minutes. At the end of this time the curd, which is again 
matted together, is cut into pieces and stirred gently for a considerable time, after 
which it is allowed to stand again for 15 minutes. The collected whey is then 
dipped off, and the curd is dipped into forms which are 24 inches long. 5 inches 
high, and hold the curd of 7}4 or S gallons of milk. Before the form is filled, a 
cheesecloth is placed in it. which helps in turning the curd. The curd remains 
in the form 24 hours to drain and then is cut into measured sizes and placed in 
another form, where it is allowed to remain for eight days, the curd being turned 
and the board on which the form rests being changed daily. Salt is then sprinkled 
on the cheese, and for one month it is washed in salt water and rubbed with the 
hands every day. It is ready for the market in eight weeks from the time of 
making. 
ZIGER 
This is a cheese made from the whey obtained in the manufacture of other 
cheese. It consists principally of albumin, but if no effort is made to separate 
the fat from the whey the product may contain a relatively high proportion of 
fat. It is a cheap food product made in all the countries of central Europe. 
Among the many names applied to it are Albumin cheese, Recuit, Ricotta. 
Broccio, Brocotte, S6rac, and Ceracee. 
In the manufacture of this product an effort is sometimes made to remove the 
fat remaining in the whey, but in most cases it is allowed to remain. If it is 
desired to skim the whey, a small portion of very sour whey, previously prepared, 
is added to the sweet whey, and the whole is heated to 16*0° or 175° F. for a few 
minutes, when the fat collects on the surface and can be skimmed off. Following 
this, a greater portion of sour whey is added and the whey is then heated nearly 
to the boiling point, at which time the albumin is precipitated in a flocculent 
condition and rises to the surface. When the whey is not in normal condition 
the albumin may be precipitated in a powdery mass. This is often prevented 
by adding 3 to 5 per cent of buttermilk to the whey before the last heating. The 
casein of the buttermilk is precipitated, the albumin being carried with it. It 
U considered that this addition of casein injures the product. The albumin 
