cheese of pronounced flavor. Cheese should be used in mod-
eration, and less of strong cheese is required for flavoring than
of mild cheese. American cheese is sometimes cream-colored
and sometimes of deep yellow color, the intensity of color being
due to the amount of coloring material added. Either whole or
skimmed milk is used in making this cheese. Cheese made from
skimmed milk contains less fat than that made from whole milk.
When buying American cheese, the grocer should be able to tell
you whether the cheese is made from skimmed or whole milk,
since the label on a whole cheese indicates the kind of milk used.
Cottage cheese is ready to eat as soon as it is made. After
hard cheese and some varieties of soft cheese are made, they
must be kept for some time so as to develop a pleasant flavor.
Cheeses which are allowed to stand for some time before use are
called ripened cheeses.
How can ripened cheese be prepared ? One can buy at the
grocery store a box of rennet tablets. These tablets contain the
rennet enzyme, very similar to the rennin, a minute quantity of
which is found in the human stomach.1 Let us experiment with
rennet tablets :
Experiment 18: To show how rennet ajfccts milk.
(a) Into a test tube put a small quantity of milk. Heat the milk a
very little. Care must be taken that the milk does not boil. Take \ of
a rennet tablet. On a small piece of paper crush the tablet, pressing
on it with the end of a spatula. Add the crushed tablet to the warm
milk. Shake the tube to dissolve the tablet. In what state — solid
or liquid — are the contents of the test tube ?
( h ) Set the tube aside. After a few minutes examine the contents
of the tube. In what condition are the contents?
(c) What substance must have brought about the change ?
In the making of most kinds of cheese, rennet is added to
milk. The rennet acts on the principal protein of milk, clotting
it. The principal protein of milk is casein.
1 When milk is mixed with the juices of the stomach, it is clotted by the rennin
contained in the digestive juices.
The Main JLuncheon Dish
255
In commercial cheese making, after the milk has been clotted
by means of rennet, the clotted substance or curd is cut into
pieces and heated slightly. After more cutting, salt is added.
The moisture or whey is then pressed from the curd. After
the curd is separated from the whey, the cheese is tough and
rubbery. It is not like the hard cheese we find at market.
What then is done to the tough rubbery cheese to change it to
the kind we find at market? The new or green cheese , as it is
called, is allowed to stand for several weeks or longer. During
this time, bacteria act upon the cheese and change it in both
texture and flavor. The cheese is said to ripen when it is acted
upon by bacteria.
We see from this that there are some very useful kinds of
bacteria. Bacteria aid in butter making, vinegar making, and
the making of other foods. Not all bacteria are disease-
producing.
What is the composition of cheese? Study Figure 86 to
learn the composition of cheese.
A good way to remember the composition of cheese is to think
of it as being approximately one third water, one third fat, and
a little less than one third proteins. (Some cheeses contain more
protein than the cheese shown in Figure 86.)
Page 133
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cheese of pronounced flavor. Cheese should be used in mod-
eration, and less of strong cheese is required for flavoring than
of mild cheese. American cheese is sometimes cream-colored
and sometimes of deep yellow color, the intensity of color being
due to the amount of coloring material added. Either whole or
skimmed milk is used in making this cheese. Cheese made from
skimmed milk contains less fat than that made from whole milk.
When buying American cheese, the grocer should be able to tell
you whether the cheese is made from skimmed or whole milk,
since the label on a whole cheese indicates the kind of milk used.
Cottage cheese is ready to eat as soon as it is made. After
hard cheese and some varieties of soft cheese are made, they
must be kept for some time so as to develop a pleasant flavor.
Cheeses which are allowed to stand for some time before use are
called ripened cheeses.
How can ripened cheese be prepared ? One can buy at the
grocery store a box of rennet tablets. These tablets contain the
rennet enzyme, very similar to the rennin, a minute quantity of
which is found in the human stomach.1 Let us experiment with
rennet tablets :
Experiment 18: To show how rennet ajfccts milk.
(a) Into a test tube put a small quantity of milk. Heat the milk a
very little. Care must be taken that the milk does not boil. Take \ of
a rennet tablet. On a small piece of paper crush the tablet, pressing
on it with the end of a spatula. Add the crushed tablet to the warm
milk. Shake the tube to dissolve the tablet. In what state — solid
or liquid — are the contents of the test tube ?
( h ) Set the tube aside. After a few minutes examine the contents
of the tube. In what condition are the contents?
(c) What substance must have brought about the change ?
In the making of most kinds of cheese, rennet is added to
milk. The rennet acts on the principal protein of milk, clotting
it. The principal protein of milk is casein.
1 When milk is mixed with the juices of the stomach, it is clotted by the rennin
contained in the digestive juices.
The Main JLuncheon Dish
255
In commercial cheese making, after the milk has been clotted
by means of rennet, the clotted substance or curd is cut into
pieces and heated slightly. After more cutting, salt is added.
The moisture or whey is then pressed from the curd. After
the curd is separated from the whey, the cheese is tough and
rubbery. It is not like the hard cheese we find at market.
What then is done to the tough rubbery cheese to change it to
the kind we find at market? The new or green cheese , as it is
called, is allowed to stand for several weeks or longer. During
this time, bacteria act upon the cheese and change it in both
texture and flavor. The cheese is said to ripen when it is acted
upon by bacteria.
We see from this that there are some very useful kinds of
bacteria. Bacteria aid in butter making, vinegar making, and
the making of other foods. Not all bacteria are disease-
producing.
What is the composition of cheese? Study Figure 86 to
learn the composition of cheese.
A good way to remember the composition of cheese is to think
of it as being approximately one third water, one third fat, and
a little less than one third proteins. (Some cheeses contain more
protein than the cheese shown in Figure 86.)