VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 29 
LOAF OR PROCESS CHEES: 
It is defined as the clean, sound, heated product made by comminuting and 
blending, with the aid of heat and water and with or without the addition of 
salt, one or more lots of cheese into a homogeneous plastic mass. 
The first processed cheese successfully manufactured was a sterlized product 
made from well-ripened cheese. As early as 1914 tinned Camembert from Ger- 
many was sold on the market of this country. About two years later sevcral 
xatents were granted covering the process of manufacture. Although this cheese 
usually had excellent keeping qualities it was somewhat expensive because of 
the cost of the containers. A few vears later a nonsterilized product was devel- 
cped which was sold in reetangular forms of about 5 pounds each. Still later the 
cheese was sold in eartons holding from a few ounces to a pound. This product 
was also covered by patents. This style of package met with popular approval 
because the cheese had no rind, it had good keeping qualities, was uniform in 
quality, and was a convenient package to handle by the retailer. At present it 
is estimated that one-half of all cheese made in this country is marketed as loaf 
or process cheese. American Cheddar, Swiss, Brick, Limburg, and even Camem- 
bert have been handled in this manner. 
In the preparation of this product, cheese of different degrees of ripeness and 
of inferior quality with respect to flavor and texture may be used. Well-cured 
Canadian, well-cured Emmenthaler, or culture Swiss cheese is often used to 
impart a typical flavor. It is stated that as much as 20 per cent white American - 
cheese is often blended with Swiss cheese in order to give the finished product 
the proper texture. 
The method of manufacture consists in cleaning the surface of the cheese, 
grinding it, and then adding a small quantity of an emulsifier, such as sodium 
citrate, sodium phosphate, or rochelle salts, dissolved in water, and finally 
heating the mixture in jacketed containers with constant agitation until the 
cheese has reached the proper degree of consistency. It is then put into suitable 
containers either directly or by specially designed machinery. From 1 to 2 per 
eent of emulsifiers are often used. Considerable skill is required in selecting the 
best kind of cheese to use as well as in regulating the manner and duration of the 
cooking. Ordinarily the cheese is gradually heated and stirred until a temper- 
ature of 140 to 160° F. is reached. The stirring is continued at this temperature 
for a longer or shorter period according to the nature and kind of cheese. 
In the initial heating there is at first a slight separation of fat. This is followed 
by physical changes in the character of the curd so that the cheese becomes 
plastic and stringy. Upon further heating this plastic state is gradually broken 
down and a homogeneous mass with but slight plastic qualities is developed. 
When the cheese has reached this creamy condition and while still very hot, it 
is weighed and run into tin-foil-lined containers. Such packages render the 
cheese remarkably free from subsequent mold development. 
Most of the process cheese manufactured in this country is made in a few 
large plants. At the present time there are no regulations as to the kind or 
_ quality of cheese that may be used in blending and no statement on the package 
2s to whether or not emulsifiers are used. 
LORRAINE 
This is a small, sour-milk hard cheese made in Lorraine, Germany, where it is 
regarded as a delicacy. It is seasoned with pepper, salt, and pistachio nuts and 
is eaten in a comparatively fresh state. The cheeses are made in sizes of about 
2 ounces and sell for a very high price. 
LUNEBERG 
This cheese is made in the small valleys of the Voralberg Mountains in the 
western part of Austria. The art of cheesemaking in that locality was intro- 
duced from Switzerland, and the copper kettle and characteristic presses are 
used. Saffron is used for coloring, and the milk is warmed in the kettle to 
87° or 90° F., at which temperature enough rennet is added to coagulate the 
milk in from 30 to 30 minutes. The curd is cut into pieces the size of hazelnuts 
and is cooked with stirring to a temperature of 122° F. The curd is dipped into 
cloths which are put into wooden forms and light pressure isapplied. The curd 
remains in the press for 24 hours, during which time it is turned occasionally 
and a dry cloth supplied. The cheese is then taken to the cellar, salted on the 
surface, and occasionally rubbed and washed. When ripe it is said to be about 
midway in type between Emmenthaler and Limburg. 
