Foods, their selection and preparation

Pasteurization decreases whipping ability but this is restored to a certain extent by aging. Pasteurized cream requires much longer aging than fresh cream. The time will vary with the fat content. Homogenization also decreases the whipping value. It is almost impossible to whip cream that has been both pasteurized and homogenized. Cream whips more quickly and forms a stiffer foam at a temperature of about 40° F. than when warmer. The whipping tempera¬ ture should not be higher than 45° F. While an egg-beater (Dover) can be used, a turbine type beater gives better results. Do not whip too much at one time. After whipping, cream can be kept for several days if stored at 40° F. Sugar decreases the stiffness of the foam. It should be added after whipping. Carpenter, Rowena Schmidt. Milk for the Family , Farmer’s Bulletin No. 1705, United States De¬ partment of Agriculture (1933). Lowe, Belle. Experimental Cookery, Chap. IX. John Wiley & Sons, Inc., New York (1943). Sour Cream , Leaflet No. 213, United States Depart¬ ment of Agriculture. IX * Cheese and Cheese Cookery Cheese is made from the curd of milk. The milk may be whole, partly skimmed, or skimmed milk, with or without added cream. In this country most cheese is made from cow’s milk. In making cheese, the casein of the milk is coagulated with rennet or precipitated with lactic or other acid. The curd formed is then separated from the liquid portion of the milk called the "whey.” This soft curd without further treatment, other than the addition of salt and in some cases cream, is used in a group of unripened cheeses. Cot¬ tage and cream cheese are typical of this group. To make ripened cheeses, the curd is sub¬ mitted to varying degrees of heat and pres¬ sure. Special cultures of bacteria or molds are added, the curd is formed into shapes typical of the particular type of cheese, and allowed to cure or ripen under specific con¬ ditions. The distinctive flavor of cheese is largely dependent upon changes brought about during the ripening process. DEVELOPMENT OF CHEESE- MAKING Cheese-making originally developed as a means of preserving the principal nutrients of milk at times and in places where satis¬ factory storage facilities for milk were not available. In this case the milk was allowed to sour or ferment naturally and the sepa¬ rated curd was stored for future use. This Making Cheddar Cheese • {Left) A special knife is used to cut the curd as the first step in separating the curd from the whey. This step is followed by heating, stir¬ ring, and draining; {Right) the separated curd is filled ip to hoops lined with cheese¬ cloth and submitted to pressure to remove additional whey before curing curd developed flavors characteristic of the place and conditions under which it was stored. In this hit-or-miss way many different kinds of cheese were developed, each with its characteristic flavor and texture. With the development of microbiology, the role of bacteria, yeasts, and molds in the ripening of cheese was made clear. This knowledge has been applied in the working out of scientific methods to replace the ruleof-thumb procedures originally used.