ROGERS. Direction for the Home Pasteurization of Milk. United
States Department of Agriculture, Bureau of Animal Industry,
Circular 197 (1912).
ROSENAU. Milk in its Relation to the Public Health. United States
Public Health Service, Hygienic Laboratory, Bulletin 56.
ROSENAU. The Milk Question.
SAVAGE. Milk and the Public Health.
SHERMAN. Food Products.
SHERMAN. Chemistry of Food and Nutrition.
94 LABORATORY MANUAL OF FOODS AND COOKERY
SHERMAN. Methods of Organic Analysis.
SWITHINBANK and NEUMANN. Bacteriology of Milk.
VAN SLYKE. Modern Methods of Testing Milk and Milk Products.
WING. Milk and its Products.
WHITAKER, ROGERS, and HUNT. The Care of Milk and its Use in
the Home. United States Department of Agriculture; Farmers'
Bulletin 413 (1913).
Butter
CLEVENGER. Buttermaking. Ohio State University, Agricultural
College, Farmers' Reading Course.
FARRINGTON and MEYERS. A Comparison of Aniline and Anatto
Butter Colors in Buttermaking. University of Wisconsin,
Agricultural Experiment Station.
GUTHRIE. Farm Butter Making. Cornell Reading Courses, vol. 3,
No. 60, Dairying Series No. 4.
HASTINGS. The Propagation of Pure Starters for Butter and Cheese
Making. The University of Wisconsin, Agricultural Experi-
mental Station.
PATRICK. Household Tests for the Detection of Oleomargarine and
Renovated Butter. United States Department of Agriculture,
Farmers' Bulletin 131.
RASMUSSEN. A Study of Farm Buttermaking in New Hampshire.
New Hampshire Agricultural Experiment Station, Durham,
New Hampshire.
CHAPTER VII
CHEESE
CHEESE is made from milk or cream by coagulating the casein
with rennet or lactic acid. Ripening ferments, seasonings, and
coloring matter may be added. Cheese is divided into two
main types : the hard cheeses such as Cheddar, Edam, Swiss,
Parmesan, and Roquefort ; and the soft cheeses such as Brie,
Camembert, Limburg, Neufchatel, Gorgonzola, and Stilton.
Much of the larger part of the cheese made in this country is of
the type of the Cheddar cheese and is known as American
Cheddar cheese. The process of making Cheddar cheese is
divided into several distinct steps as follows: (i) inspection of
milk, (2) ripening of milk, (3) addition of color, (4) coagulating
the milk, (5) cutting the curd, (6) stirring and heating the curd,
(7) removing whey, (8) cheddaring the curd, (9) milling the
curd, (10) salting and pressing, (n) ripening or curing the cheese.
For full description of these steps see Sherman's Food Products,
pages 89-94.
The different varieties of whole milk cheese do not differ
greatly from an average composition of about one third water,
one third fat, and one fourth protein (the small remainder being
mainly salt). The fat is in a finely divided state and is chem-
ically the same as butter fat. The protein is more or less
digested casein (some albumin). The ripening process changes
the proteins not only to soluble proteins, but to proteoses,
peptones, amino acids, and ammonia. The ash is high in cal-
cium, phosphorus, sulphur, and iron and sodium and chlorine
from the salting. Cheese is a very concentrated food, so should
95
96 LABORATORY MANUAL OF FOODS AND COOKERY
Page 43
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ROGERS. Direction for the Home Pasteurization of Milk. United States Department of Agriculture, Bureau of Animal Industry, Circular 197 (1912).
ROSENAU. Milk in its Relation to the Public Health. United States Public Health Service, Hygienic Laboratory, Bulletin 56.
ROSENAU. The Milk Question.
SAVAGE. Milk and the Public Health.
SHERMAN. Food Products.
SHERMAN. Chemistry of Food and Nutrition.
SHERMAN. Methods of Organic Analysis.
SWITHINBANK and NEUMANN. Bacteriology of Milk.
VAN SLYKE. Modern Methods of Testing Milk and Milk Products.
WING. Milk and its Products.
WHITAKER, ROGERS, and HUNT. The Care of Milk and its Use in
the Home. United States Department of Agriculture; Farmers'
Bulletin 413 (1913).
Butter
CLEVENGER. Buttermaking. Ohio State University, Agricultural
College, Farmers' Reading Course. FARRINGTON and MEYERS. A Comparison of Aniline and Anatto
Butter Colors in Buttermaking. University of Wisconsin,
Agricultural Experiment Station. GUTHRIE. Farm Butter Making. Cornell Reading Courses, vol. 3,
No. 60, Dairying Series No. 4. HASTINGS. The Propagation of Pure Starters for Butter and Cheese
Making. The University of Wisconsin, Agricultural Experimental Station. PATRICK. Household Tests for the Detection of Oleomargarine and
Renovated Butter. United States Department of Agriculture,
Farmers' Bulletin 131. RASMUSSEN. A Study of Farm Buttermaking in New Hampshire.
New Hampshire Agricultural Experiment Station, Durham,
New Hampshire.
CHAPTER VII
CHEESE is made from milk or cream by coagulating the casein with rennet or lactic acid. Ripening ferments, seasonings, and coloring matter may be added. Cheese is divided into two main types : the hard cheeses such as Cheddar, Edam, Swiss, Parmesan, and Roquefort ; and the soft cheeses such as Brie, Camembert, Limburg, Neufchatel, Gorgonzola, and Stilton. Much of the larger part of the cheese made in this country is of the type of the Cheddar cheese and is known as American Cheddar cheese. The process of making Cheddar cheese is divided into several distinct steps as follows: (i) inspection of milk, (2) ripening of milk, (3) addition of color, (4) coagulating the milk, (5) cutting the curd, (6) stirring and heating the curd, (7) removing whey, (8) cheddaring the curd, (9) milling the curd, (10) salting and pressing, (n) ripening or curing the cheese. For full description of these steps see Sherman's Food Products, pages 89-94.
The different varieties of whole milk cheese do not differ greatly from an average composition of about one third water, one third fat, and one fourth protein (the small remainder being mainly salt). The fat is in a finely divided state and is chemically the same as butter fat. The protein is more or less digested casein (some albumin). The ripening process changes the proteins not only to soluble proteins, but to proteoses, peptones, amino acids, and ammonia. The ash is high in calcium, phosphorus, sulphur, and iron and sodium and chlorine from the salting. Cheese is a very concentrated food, so should