Chapter XXI: Cheese in the Household (1)

Although cheese in some form is familiar to every household, it has been widely regarded in America as an accessory, almost a condimental substance rather than as a staple food worthy of comparison with meat or eggs. Statistics of the annual production, importation and exportation of cheese indicate that the total consumption in the United States is about 300,000,000 pounds--perhaps three pounds per capita. The household manufacture and consumption of cottage cheese would add a small amount to these figures.

Cheese is used as a staple source of food values among many peoples of Europe. Such use of cheese increases rather than decreases with the density of the population. France with a small fraction of the land area and one-half the population of the United States produces and consumes about the same amount of cheese. In America, cheese-making has been developed with the advance of settlement into unoccupied territories only to be dropped as increasing population produced greater demands for milk in other forms. If cheese had been accepted as a regular part of the food supply in such communities, some form of cheese-making would have survived the economic changes.

+334. Food value of cheese.+--A consideration of the nutritive components of cheese shows it to be a rich source of fat, protein or both, according to the variety under examination. It is low in carbohydrates, and aside from salt (sodium chloride) compares favorably with other substances in mineral constituents. The following discussion with an amplified table is taken from Langworthy and Hunt:[141]

"In order, however, that the question of the use of cheese in the diet may be adequately discussed, knowledge of its composition in comparison with other foods is desirable, and there is an abundance of data available on this subject, since the composition of cheese and other foods has often been investigated at the Department of Agriculture, in experiment station laboratories and in many other places where nutrition problems are studied. An extended summary of analyses of cheese of different sorts is included in an earlier publication of this department.[142]

"Data regarding the composition of cheese and a few other common foods are summarized in the following table.

"It will be seen from the table (Table XXX) that cheese has nearly twice as much protein, weight for weight, as beef of average composition as purchased and that its fuel value is more than twice as great. It contains over 25 per cent more protein than the same weight of porterhouse steak as purchased, and nearly twice as much fat.

"As shown by the figures in the following table, cheese contains 3.8 per cent ash. Of this a considerable part may be salt added in cheese-making. Like the milk from which it is made, cheese ash is characterized chiefly by the presence of calcium (lime), magnesium, phosphorus and iron, the average values as given in earlier bulletins of the department[145] being 1.24 per cent calcium oxid, 0.049 per cent magnesium oxid, 1.49 per cent phosphorus pentoxid, and 0.0015 per cent iron."

TABLE XXX

AVERAGE COMPOSITION OF CHEESE AND SOME OTHER COMMON FOODS AS PURCHASED,
AND ALSO ON THE BASIS OF EDIBLE PORTION

====================================================================
| | | | | |
| | | | | |
FOOD MATERIALS | REFUSE | WATER | PROTEIN | FAT | CARBO |
| | | | | HYDRATES |
| | | | | |
----------------------+--------+-------+---------+------+----------+
| % | % | % | % | % |
Cheese, American | | | | | |
Cheddar[144] | -- | 34.2 | 25.2 | 33.7 | 2.4 |
| | | | | |
Beef of average | | | | | |
composition | | | | | |
as purchased | 18.6 | 50.5 | 15.2 | 15.5 | -- |
Edible portion | -- | 62.2 | 18.8 | 18.8 | -- |
| | | | | |
Porterhouse steak | | | | | |
as purchased | 12.7 | 52.4 | 19.1 | 17.9 | -- |
Edible portion | -- | 60.0 | 21.9 | 20.4 | -- |
| | | | | |
Loin steak, broiled, | | | | | |
edible portion | -- | 54.8 | 23.5 | 20.4 | -- |
| | | | | |
Dried beef | -- | 53.7 | 26.4 | 6.9 | -- |
| | | | | |
Eggs as purchased | 11.2 | 65.5 | 13.1 | 9.3 | -- |
Edible portion | -- | 73.7 | 13.4 | 10.5 | -- |
| | | | | |
Milk | -- | 87.0 | 3.3 | 4.0 | 5.0 |
| | | | | |
Bread | -- | 35.3 | 9.2 | 1.3 | 53.1 |
| | | | | |
Potatoes as purchased | 20.0 | 62.6 | 1.8 | .1 | 14.7 |
Edible portion | -- | 78.3 | 2.2 | .1 | 18.4 |
| | | | | |
Apples as purchased | 25.0 | 63.6 | .3 | .3 | 10.8 |
Edible portion | -- | 84.6 | .4 | .5 | 14.2 |
====================================================================

=====================================================
| | | FUEL
| | FUEL | VALUE
FOOD MATERIALS | ASH | VALUE | COMPARED
| | PER | TO
| | POUND | CHEESE[143]
----------------------+------+----------+------------
| % | Calories |
Cheese, American | | |
Cheddar[144] | 3.8 | 1,950 | 1.00
| | |
Beef of average | | |
composition | | |
as purchased | .7 | 935 | 0.48
Edible portion | .9 | 1,145 | 0.58
| | |
Porterhouse steak | | |
as purchased | .8 | 1,110 | 0.57
Edible portion | 1.0 | 1,270 | 0.65
| | |
Loin steak, broiled, | | |
edible portion | 1.2 | 1,300 | 0.66
| | |
Dried beef | 8.9 | 790 | 0.45
| | |
Eggs as purchased | .9 | 635 | 0.32
Edible portion | 1.0 | 720 | 0.37
| | |
Milk | .7 | 310 | 0.16
| | |
Bread | 1.1 | 1,215 | 0.62
| | |
Potatoes as purchased | .8 | 295 | 0.15
Edible portion | 1.0 | 385 | 0.20
| | |
Apples as purchased | .3 | 190 | 0.10
Edible portion | .3 | 290 | 0.15
=====================================================

It is clear from the calculations shown in the last column, that Cheddar cheese takes first rank among the foods compared as to fuel value. The estimate of food values in terms of calories may not completely express the value of that food to a particular individual. It is generally conceded that one great function of food is the production of energy and this function is probably more closely determined by the number of calories produced than in any other known way. Such calculation has become an essential factor in the preparation of dietaries. The calculation here given necessarily applies only to Cheddar cheese. By easy use of the last column, the caloric value of this cheese can be compared with that of any competing food and the relative economy determined, whatever the price asked. Another recent calculation with reference[146] to the same cheese follows:

"One pound of American Cheddar cheese contains as much protein as--

1.57 pounds of sirloin steak.
1.35 pounds of round steak.
1.89 pounds of fowl.
1.79 pounds of smoked ham.
1.81 pounds of fresh ham.

"In order to judge the value of foods fairly not only the protein but the energy also must be compared. To supply energy cheese is one of the best of food products. On the basis of energy supplied, 1 pound of cheese equals--

1.98 pounds of sirloin steak.
2.61 pounds of round steak.
2.52 pounds of fowl.
1.17 pounds of smoked ham.
1.29 pounds of fresh ham."

All these discussions have applied to whole-milk Cheddar cheese. With minor reductions, much the same figures will hold for Swiss, Limburger, Brick, Munster, Edam.

On the other hand, very little has been published until recently on the skimmed-milk cheeses. The food value lost in skimmed-milk has at times been enormous. Many households purchase milk by the bottle, use the top-milk as cream and lose a part of the remainder. Similarly creameries have wasted tons of skimmed-milk. The recovery of the protein of this milk for human food is both good economy and an important addition to the dietary. The United States Department of Agriculture has recently published the following: "Cottage cheese is richer in protein than most meats and is very much cheaper. Every pound contains more than three ounces of protein, the source of nitrogen for body building. It is a valuable source of energy also, though not so high as foods with more fat. It follows that its value in this respect can be greatly increased by serving it with cream, as is so commonly done."

It is an open question whether the decline of cheese-making in America is not due to our failure to develop the use of skim and part-skim cheeses. The whole-milk cheeses are very rich in fat. Use of such cheese in quantity in connection with ordinary foods quickly leads to the ingestion of too much fat. The skimmed-milk cheeses are primarily protein food and as such substitutes for lean meat.

"The following table shows that cottage cheese is much cheaper than most meats in furnishing protein for the diet.

"For supplying protein, one pound of cottage cheese equals:

1.27 pounds sirloin steak.
1.09 pounds round steak.
1.37 pounds chuck rib beef.
1.52 pounds fowl.
1.46 pounds fresh ham.
1.44 pounds smoked ham.
1.58 pounds loin pork chop.
1.31 pounds hind leg of lamb.
1.37 pounds breast of veal.

"In addition to protein, energy for performing body work must be furnished by food. As a source of energy also, cottage cheese is cheaper than most meats at present prices. The following table shows the comparison when energy is considered.

"On the basis of energy supplied, one pound of cottage cheese equals:

8-1/3 ounces sirloin steak.
11¼ ounces round steak.
11¼ ounces chuck rib beef.
10¾ ounces fowl.
5½ ounces fresh ham.
5 ounces smoked ham.
6 ounces loin pork chop.
7-1/3 ounces hind leg of lamb.
12¾ ounces breast of veal."

+335. Digestibility of cheese.+--Although it has been a staple food with many races for uncounted years, there is a widespread belief that cheese is suitable for use chiefly in small quantities as an accessory to the diet, and that in large quantities it is likely to produce physiological disturbances. The question of digestibility was made the subject of a special investigation by the United States Department of Agriculture.[147] Calorimeter experiments[148] were made to test the digestibility of several varieties of cheese and some of these varieties at various stages of ripening. All forms of cheese were found to be digested as completely as most of the usual forms of food. Approximately 90 per cent of the nitrogenous portion (casein) was retained in the body. Unripe cheese in these experiments was apparently digested as completely as the ripened forms. These experiments make clear the possibility of making cheese a more prominent article in the regular dietary than is usual in America. They especially point to the desirability of the use of the skim and partially skim cheeses, which as cheap sources of protein when properly combined with other foods, may be made to replace meats as a less costly source of proteins. Cheese is then to be classed with meat and eggs, not with condiments. An ounce of Cheddar[149] cheese roughly is equivalent to one egg, to a glass of milk, or to two ounces of meat. It is properly to be combined with bread, potatoes and other starchy foods, lacking in the fat in which the cheese is rich. These experiments included Roquefort, fresh-made and ripe Cheddar, Swiss, Camembert and Cottage cheese.

+336. Cheese flavor.+--"Cheese owes its flavor to the fatty acids and their compounds which it contains and to ammonia-like bodies formed during ripening from the cleavage of the casein, to salt added to the curd, and in some varieties, like Roquefort, to bodies elaborated by molds which develop in the cheese. In the highly flavored sorts some of the fatty acids of a very marked odor are present in abundance, as are also the ammonia-like bodies. Indeed, in eating such cheese as Camembert a trace of ammonia flavor may often be plainly detected.

"The cleavage of the nitrogenous material of the cheese and other changes are brought about chiefly by the action of enzymes originally present in cheese or by micro-organisms and are to be regarded as fermentative and not as putrefactive changes.

"The liking for highly flavored cheeses of strong odor is a matter of individual preference, but from the chemist's standpoint there is no reason for the statement often made that such cheeses have undergone putrefactive decomposition."

+337. Relation to health.+--In connection with the use of cheese as a food, its relation to the health of the consumer must be considered. The presence of the bacillus of tuberculosis in milk has led to careful study of its possible presence in cheese. When American Cheddar cheese was specially inoculated for this purpose, the living organism was recovered from it after about five months by Schroeder of the United States Department of Agriculture. This danger is much greater from cheeses, such as Cream and Neufchâtel, which are eaten when comparatively freshly made. The disease has been produced in guinea pigs from such cheese often enough to emphasize the desirability of developing methods of making every variety possible from thoroughly pasteurized milk. This would remove the danger of tuberculosis and with it eliminate the possibility of transmitting other diseases.

+338. Cheese poisoning+[150] cases occasionally occur. These take two main forms: (1) an enteritis (caused by _Bacillus enteritidis_) or some other member of that series which while painful and accompanied by purging is rarely fatal; (2) acute toxæmias which, although rare, usually result in death. From the latter type a variety of _Bacillus botulinus_, an organism usually associated with meat poisoning, was isolated by the New York State Department of Health. The occurrence of such cases is frequent enough to emphasize the desirability of using every precaution to reduce the number of bacteria that are allowed to enter milk when drawn and to prevent the development of those which actually gain access to it. When possible, pasteurization should be introduced.

+339. Proper place in the diet.+--It has already been noted that cheese is used "in general in two ways--in small quantities chiefly for its flavor and in large quantities for its nutritive value as well as for its flavor. Some varieties of cheese are used chiefly for the first purpose, others chiefly for the second. Those which are used chiefly for their flavor, many of which are high priced, contribute little to the food value of the diet, because of the small quantity used at a time. They have an important part to play, however, in making the diet attractive and palatable. The intelligent housekeeper thinks of them not as necessities, but as lying within what has been called 'the region of choice.' Having first satisfied herself that her family is receiving sufficient nourishment, she then, according to her means and ideas of an attractive diet, chooses among these foods and others which are to be considered luxuries.

"Those cheeses, on the other hand, which are suitable to be eaten in large quantities and which are comparatively low priced are important not only from the point of view of flavor, but also from the point of view of their nutritive value." Among such cheeses are American Cheddar, Swiss, Brick, Limburger and the lower priced forms of Neufchâtel.

It is clear that in buying cheese, the housekeeper should know definitely the dietary purpose of the purchase, and then choose the variety of cheese best suited. To a very large degree the personal tastes of the family determine the kinds of cheese which will be tolerated when served uncooked. In some families, the strong flavors of Roquefort or Limburger are not acceptable. However, there is a range of choice in which much judgment can be used. Cheese to be served with mild-flavored foods should as a rule be also mild-flavored. For most sandwiches, for example, Cheddar or Swiss is usually very acceptable; Brick or partly ripe Limburger still hard enough to slice cuts into thin rectangular slices and is very attractive to many consumers because it has somewhat more flavor without being too strong. With proper handling it is good policy to buy the cheapest of these forms for this purpose. The selection of dessert cheeses offers the widest range. If served with mild-flavored crackers, very many persons prefer Cream, Neufchâtel or mild Cheddar; a little stronger taste calls for club cheese, or Camembert. If tobacco smoke is present, Roquefort, Gorgonzola, Limburger and related types will satisfy many consumers better than mild cheeses. The intensity of flavor to be sought in the cheese should thus be adjusted to the food served with it. A person with an aversion to strong-smelling or strong-tasting cheese has been frequently known to approve over-ripe Camembert, or Limburger when served without label but spread upon a ginger cracker.

For cooking purposes, some recipes prescribe cheese of special quality. In large markets, old Cheddar ripened carefully for two or three years is commonly purchasable for Welsh rabbit. (Ask for "rabbit" cheese.) An expert housekeeper familiar also with cheese ripening has demonstrated that almost any cheese, whether ripened to its best, part ripe or over-ripe, can be used in many cooking formulas without injuring the acceptability of the product to most consumers. In canning Camembert, it has been shown[151] that over-ripe cheese so strong as to be objectionable, when sterilized loses the objectionable flavor of the raw product. No cheese should be wasted; any not used when served the first time should be served at a closely following meal or used in cooking. No matter what the variety, it will add to the food value and palatability of some one of the common dishes served within forty-eight hours.

+340. Care of cheese.+[152]--"One of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper, and to keep it in a cool place. To dampen the cloth, sprinkle it and then wring it. It should seem hardly damp to the touch. Paraffin paper may be used in place of the cloth. When cheese is put in a covered dish, the air should never be wholly excluded, for if this is done, it molds more readily.

"In some markets it is possible to buy small whole cheeses. These may be satisfactorily kept by cutting a slice from the top, to serve as a cover, and removing the cheese as needed with a knife, a strong spoon, or a cheese scoop. It is possible to buy at the hardware stores knobs which inserted in the layer cut from the top make it easy to handle. The cheese with the cover on should be kept wrapped in a cloth."

+341. Food value and price.+--There is little relation between the price and food value of standard varieties of cheese. The higher-priced varieties claim and hold their place because they possess particular flavors. These may or may not accompany high comparative food values. Even among low-priced varieties discrimination into grades is largely based on flavor. Of the low-priced cheeses, those made from skimmed-milk commonly command the lowest prices. As noted above, a choice may be based either on purpose or on price. If the purpose is fixed, the price should not change the selection. If, however, a particular quality of cheese is purchasable at a low price, some satisfactory form of utilizing it is clearly available to the housekeeper. Some standard recipes are given in the following paragraphs.

+342. Methods and recipes for using cheese.+--(1) As a meat substitute. Meat is wholesome and relished by most persons, yet it is not essential to a well-balanced meal and there are many housekeepers who for one reason or another are interested in lessening the amount of meat or to substitute other foods. The problem with the average family is undoubtedly more often the occasional substitution of other palatable dishes for the sake of variety, for reasons of economy, or for some other reason than the general replacement of meat dishes by other things.

Foods which are to be served in place of meat should be rich in protein and fat and should also be savory. Cheese naturally suggests itself as a substitute for meat, since it is rich in the same kinds of nutrients that meat supplies, is a staple food with which every one is familiar and is one which can be used in a great variety of ways. In substituting cheese for meat, especial pains should be taken to serve dishes which are relished by the members of the family. A number of recipes[153] for dishes which contain cheese are given below. They are preceded by several recipes for cheese sauces which, as will appear, are called for in the preparation of some of the more substantial dishes. In the first list of recipes, cheese means Cheddar.

Cheese Sauce No. 1

1 cupful of milk.
2 tablespoonfuls of flour.
1 ounce of cheese (¼ cupful of grated cheese).
Salt and pepper.

Thicken the milk with the flour and just before serving
add the cheese, stirring until it is melted.

This sauce is suitable to use in preparing creamed eggs,
or to pour over toast, making a dish corresponding to
ordinary milk toast, except for the presence of cheese. It
may be seasoned with a little curry powder and poured over
hard-boiled eggs.

Cheese Sauce No. 2

Same as cheese sauce No. 1, except that the cheese is
increased from 1 to 2 ounces.

This sauce is suitable for using with macaroni or rice, or
for baking with crackers soaked in milk.

Cheese Sauce No. 3

Same as cheese sauce No. 1, except that two cupfuls of
grated cheese or 8 ounces are used. This may be used upon
toast as a substitute for Welsh rabbit.

Cheese Sauce No. 4

Same as cheese sauce No. 2, save that 2 tablespoonfuls of
melted butter are mixed with the flour before the latter
is put into the milk. This sauce is therefore very rich in
fat and has only a mild flavor of cheese.

Among the recipes for dishes which may be used like meat, the following give products which, eaten in usual quantities, will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner. In several cases there is a resemblance in appearance and flavor to common meat dishes, which would doubtless be a point in their favor with many families.

(2) For general cooking purposes:

Cheese Fondue No. 1

1-1/3 cupfuls of soft, stale bread crumbs.

6 ounces of cheese (1½ cupfuls of grated cheese or
1-1/3 cupfuls of cheese grated fine or cut into small
pieces).

4 eggs.

1 cupful of hot water.

½ teaspoonful of salt.

Mix the water, bread crumbs, salt and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once.

The food value of this dish, made with the above quantities, is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined. It contains about 80 grams of proteids and has a fuel value of about 1300 calories.

Cheese Fondue No. 2

1-1/3 cupfuls of hot milk.

1-1/3 cupfuls of soft, stale bread crumbs.

1 tablespoonful of butter.

4 eggs.

1/3 of a pound of cheese (1-1/3 cupfuls of grated cheese
or 1 cupful of cheese cut into small pieces).

½ teaspoonful of salt.

Prepare as in previous recipe.

The protein value of this dish is equal to that of 1-1/8 pounds of potato and beef, the fuel value, however, being much in excess of these.

In making either of these fondues, rice or other cereals may be substituted for bread crumbs. One-fourth cupful of rice measured before cooking, or one cupful of cooked rice or other cereals, should be used.

Corn and Cheese Soufflé

1 tablespoonful of butter.
1 tablespoonful of chopped green pepper.
¼ cupful of flour.
2 cupfuls of milk.
1 cupful of chopped corn.
1 cupful of grated cheese,
3 eggs.
½ teaspoonful of salt.

Melt the butter and cook the pepper thoroughly in it. Make
a sauce out of the flour, milk and cheese; add the corn,
cheese, yolks and seasoning; cut and fold in the whites
beaten stiffly; turn into a buttered baking dish and bake
in a moderate oven 30 minutes.

Made with skimmed-milk and without butter, this dish has a
food value slightly in excess of a pound of beef and a
pound of potatoes.

Cheese Soufflé

2 tablespoonfuls of butter.
3 tablespoonfuls of flour.
½ cupful of milk (scalded).
½ teaspoonful of salt
A speck of cayenne.
¼ cupful of grated cheese.
3 eggs.

Melt the butter; add the flour and, when well mixed, add
gradually the scalded milk. Then add salt, cayenne and
cheese. Remove from the fire and add the yolks of the
eggs, beaten until lemon colored. Cool the mixture and
fold into it the whites of the eggs, beaten until stiff.
Pour into a buttered baking dish and cook 20 minutes in a
slow oven. Serve at once.

The proteid of this recipe is equal to that of half a
pound of beef; the fuel value is equal to that of
three-fourths of a pound.

Welsh Rabbit

1 tablespoonful of butter.
1 teaspoonful of corn-starch.
½ cupful of milk.
½ pound of cheese, cut into small pieces.
¼ teaspoonful each of salt and mustard.
A speck of cayenne pepper.

Cook the corn-starch in the butter; then add the milk
gradually and cook two minutes; add the cheese and stir
until it is melted. Season and serve on crackers or bread
toasted on one side, the rabbit being poured over the
untoasted side. Food value is that of about three-fourths
of a pound of beef.

Macaroni and Cheese No. 1

1 cupful of macaroni, broken into small pieces.
2 quarts of boiling salted water.
1 cupful of milk.
2 tablespoonfuls of flour.
¼ to ½ pound of cheese.
½ teaspoonful of salt.
Speck of cayenne pepper.

Cook the macaroni in the boiling salted water, drain in a
strainer, and pour cold water over it to prevent the
pieces from adhering to each other. Make a sauce out of
the flour, milk, and cheese. Put the sauce and macaroni in
alternate layers in a buttered baking dish, cover with
buttered crumbs, and heat in oven until crumbs are brown.

Macaroni and Cheese No. 2

A good way to prepare macaroni and cheese is to make a
rich cheese sauce and heat the macaroni in it. The mixture
is usually covered with buttered crumbs and browned in the
oven. The advantage of this way of preparing the dish,
however, is that it is unnecessary to have a hot oven, as
the sauce and macaroni may be reheated on the top of the
stove.

Baked Rice and Cheese No. 1

1 cupful of uncooked rice and
4 cupfuls of milk;
or,
3 cupfuls of cooked rice and
1 cupful of milk.
2 tablespoonfuls of flour.
½ pound of cheese.
½ teaspoonful of salt.

If uncooked rice is used, it should be cooked in 3 cupfuls
of milk. Make a sauce with one cupful of milk, add the
flour, cheese and salt. Into a buttered baking dish put
alternate layers of the cooked rice and the sauce. Cover
with buttered crumbs and bake until the crumbs are brown.
The proteids in this dish, made with rice cooked in milk,
are equal to those of nearly 1¾ pounds of average beef.
If skimmed-milk is used, the fuel value is equal to nearly
3½ pounds of beef. Whole milk raises the fuel value
still higher.

Fried Bread with Cheese No. 1

6 slices of bread.
1 cupful of milk.
2 ounces of cheese, or ½ cupful of grated cheese.
½ teaspoonful of salt.
½ teaspoonful of potassium bicarbonate.
Butter or other fat for frying.

Scald the milk with the potassium bicarbonate; add the
grated cheese, and stir until it dissolves. Dip the bread
in this mixture and fry it in the butter. The potassium
bicarbonate helps to keep the cheese in solution. It is
desirable, however, to keep the milk hot while the bread
is being dipped.

Plain Cheese Salad

Cut Edam or ordinary American cheese into thin pieces,
scatter them over lettuce leaves and serve with French
dressing.

Olive and Pimiento Sandwich or Salad Cheese

Mash any of the soft cream cheeses and add chopped olives
and pimientos in equal parts. This mixture requires much
salt to make it palatable to most palates, the amount
depending chiefly on the quantity of pimiento used. The
mixture may be spread between thin slices of bread or it
may be made into a roll or molded, cut into slices and
served on lettuce leaves with French dressing.

Cheese and Tomato Salad

Stuff cold tomatoes with cream cheese and serve on lettuce
leaves with French dressing.

Cheese and Pimiento Salad

Stuff canned pimientos with cream cheese, cut into slices
and serve one or two slices to each person on lettuce
leaves with French dressing.

(3) Ways to use cottage cheese. Cottage cheese alone is an
appetizing and nutritious dish. It may also be served with
sweet or sour cream, and some persons add a little sugar,
or chives, chopped onion or caraway seed.

The following recipes[154] illustrate a number of ways in
which cottage cheese may be served:

Cottage Cheese with Preserves and Jellies

Pour over cottage cheese any fruit preserves, such as
strawberries, figs or cherries. Serve with bread or
crackers. If preferred, cottage cheese balls may be served
separately and eaten with the preserves. A very attractive
dish may be made by dropping a bit of jelly into a nest of
the cottage cheese.

Cottage Cheese Salad

Mix thoroughly one pound of cheese, one and one-half
tablespoonfuls of cream, one tablespoonful of chopped
parsley and salt to taste. First, fill a rectangular tin
mold with cold water to chill and wet the surface; line
the bottom with waxed paper, then pack in three layers of
the cheese, putting two or three parallel strips of
pimiento, fresh or canned, between the layers. Cover with
waxed paper and set in a cool place until ready to serve;
then run a knife around the sides and invert the mold. Cut
in slices and serve on lettuce leaves with French dressing
and wafers or thin bread-and-butter sandwiches. Minced
olives may be used instead of the parsley, and chopped
nuts also may be added.

Cottage Cheese Rolls

(To be used like meat rolls.)

A large variety of rolls, suitable for serving as the main
dish at dinner, may be made by combining legumes (beans of
various kinds, cowpeas, lentils or peas) with cottage
cheese, and adding bread crumbs to make the mixture thick
enough to form into a roll. Beans are usually mashed, but
peas or small Lima beans may be combined whole with bread
crumbs and cottage cheese, and enough of the liquor in
which the vegetables have been cooked should be added to
get the right consistency; or, instead of beans or peas,
chopped spinach, beet tops or head lettuce may be added.

Boston Roast

1 pound can of kidney beans, or equivalent quantity of cooked beans.
½ pound of cottage cheese.
Bread crumbs.
Salt.

Mash the beans or put them through a meat grinder. Add the
cheese and bread crumbs enough to make the mixture
sufficiently stiff to be formed into a roll. Bake in a
moderate oven, basting occasionally with butter or other
fat, and water. Serve with tomato sauce. This dish may be
flavored with chopped onions cooked until tender in butter
or other fat and a very little water.

Pimiento and Cottage Cheese Roast

2 cupfuls of cooked Lima beans.
¼ pound of cottage cheese.
Salt.
3 canned pimientos chopped.
Bread crumbs.

Put the first three ingredients through a meat chopper.
Mix thoroughly and add bread crumbs until it is stiff
enough to form into a roll. Brown in the oven, basting
occasionally with butter or other fat, and water.

Cottage Cheese and Nut Roast

1 cupful of cottage cheese.
1 cupful of chopped English walnuts.
1 cupful of bread crumbs.
Salt and pepper.
2 tablespoonfuls of chopped onion.
1 tablespoonful of butter.
Juice of half a lemon.

Cook the onion in the butter or other fat and a little
water until tender. Mix the other ingredients and moisten
with the water in which the onion has been cooked. Pour
into a shallow baking dish and brown in the oven.

Cheese Sauce

(For use with eggs, milk toast or other dishes.)

One cupful of milk, 1 tablespoonful of cottage cheese, 2
tablespoonfuls of flour, salt and pepper to taste.

Thicken the milk with the flour and just before serving
add the cheese, stirring until it is melted.

This sauce may be used in preparing creamed eggs or for
ordinary milk toast. The quantity of cheese in the recipe
may be increased, making a sauce suitable for using with
macaroni or rice.

FOOTNOTES:

[1] Ont. Exp. Sta. Rept. 1890, pages 237-241.

Maine Exp. Sta. Rept. 1890, part II, pages 52-57.

Conn. (Storrs) Exp. Sta. Rept. 1886, pages 119-130.

Vt. Exp. Sta. Rept. 1890, pages 97-100.

Vt. Exp. Sta. Rept. 1891, pages 61-74.

N. Y. Exp. Sta. Rept. 1892, pages 299-392.

N. Y. Exp. Sta. Rept. 1893, pages 39-162.

Wis. Exp. Sta. Rept. 1890, pages 115-119.

Conn. (Storrs) Exp. Sta. Rept. 1907, pages 152-156.

N. Y. Exp. Sta. Rept. 1891, pages 139-142.

N. Y. Exp. Sta. Rept. 1894, pages 31-86, 118-121.

N. J. Exp. Sta. Rept. 1895, pages 136-137.

Eckles, C. H., and R. H. Shaw. The influence of breed and
individuality on the composition and properties of milk,
Bur. An. Ind. Bul. 156, 1913. Eckles, C. H., and R. H.
Shaw, Variations in the composition and properties of milk
from the individual cow, U. S. Dept. Agr. Bur. An. Ind.
Bul. 157, 1913.

[2] Morrow, G. A., and A. G. Manns, Analyses of milk from different
cows, Ill. Exp. Sta. Bul. 9, 1890.

[3] Eckles, C. H., and R. H. Shaw, The influence of the stage of
lactation on the composition and properties of milk, U.
S. Dept. Agr. Bur. An. Ind. Bul. 155, 1913. N. Y. Exp.
Sta. Rept. 1892, pages 138-140.

[4] N. Y. Exp. Sta. Rept. 1891, pages 143-162, 316-318.

Wis. Exp. Sta. Rept. 1890, pages 238-247.

Van Slyke, L. L., Conditions affecting the proportions
of fat and protein in cow's milk, Jour. Am. Chem. Soc.,
30 (1908), no. 7, pages 1166-1186.

[5] Van Slyke, L. L., and A. W. Bosworth, Composition and
properties of some casein and paracasein compounds and
their relations to cheese, N. Y. Exp. Sta. Tech. Bul.
26, 1912.

Forbes, E. B., and M. H. Keith, A review of the
literature of phosphorus compounds in animal metabolism,
Ohio Exp. Sta. Tech. Bul. 5, pages 32-36, 42-45.

Van Slyke, L. L., and A. W. Bosworth, Condition of
casein and salts in milk, N. Y. Exp. Sta. Tech. Bul. 39.

[6] Wis. Exp. Sta. Rept. 1901, pages 162-166.

[7] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese
from pasteurized milk, Wis. Exp. Sta. Research Bul. 27, 1912.

[8] Baer, U. S., and W. L. Carlyle, Quality of cheese as affected
by food, Wis. Exp. Sta. Bul. 115, 1904.

[9] King, F. H., and E. H. Farrington, Milk odor as affected by
silage, Wis. Exp. Sta. Bul. 59, 1897.

[10] N. Y. Agricultural Law, 1913, section 30.
Mich. Agricultural Law, 1915, section 77.
Wis. Agricultural Law, 1913, section 4601.

[11] Conn. (Storrs) Exp. Sta. Rept. 1899, pages 13-68.

Conn. (Storrs) Exp. Sta. Rept. 1903, pages 33-98.

Conn. (Storrs) Exp. Sta. Rept. 1904, pages 27-88.

Esten, W. M., and C. J. Mason, Sources of bacteria in
milk, Conn. (Storrs) Exp. Sta. Bul. 51, 1908.

Rogers, L. A., and B. J. Davis, Methods of classifying
the lactic acid bacteria, U. S. Dept. Agr. Bur. An. Ind.
Bul. 154, 1912.

Bergey, D. H., The colon-aerogenes group of bacteria,
Jour. Med. Research, Boston, Vol. XIX, pages 175-200,
1908.

Conn, H. W., Classification of dairy bacteria, Conn.
(Storrs) Exp. Sta. Rept. 1906.

Rogers, L. A., Bacteria in milk, U. S. Dept. Agr.,
Farmers' Bul. 490, 1912.

[12] Hastings, E. G., Distribution of lactose-fermenting yeasts
in dairy products, Wis. Exp. Sta. Rept. 23, pages
107-115.

[13] Thom, C., and S. H. Ayers, Effect of pasteurization upon
mold spores, Jour. Agr. Research 6 (1916), no. 4, pages
153-156.

[14] Hunziker, O. F., Germicidal action of milk, N. Y. (Cornell)
Exp. Sta. Bul. 197.

Stocking, W. A., Germicidal action of milk, Conn.
(Storrs) Exp. Sta. Bul. 37, 1905.

U. S. Treasury Dept., Hygienic Laboratory, Bul. 41,
Milk and its relation to the public health, 1908, also
revised as Bul. 56, 1909.

[15] U. S. Dept. Agr., Farmers' Bul. 602, Dairy Division,
Production of clean milk, 1914.

Lauder, A., and A. Cunningham, Some factors affecting
the bacteriological content of milk, Edinburgh and East
of Scotland Coll. of Agr. Rept. XXVIII, 1913.

Prucha, M. J., and H. M. Weeter, Germ content of milk,
Ill. Exp. Sta. Bul. 199, 1917.

Harding, H. A., _et al._, The effect of certain dairy
operations upon the germ content of milk, N. Y. Exp.
Sta. Bul. 365, 1913.

Fraser, W. J., Sources of bacteria in milk, Ill. Exp.
Sta. Bul. 91, 1903.

Frandsen, J. H., Care of milk and cream on the farm,
Neb. Exp. Sta. Bul. 133, 1912.

Conn, H. W., The care and handling of milk, Conn.
(Storrs) Exp. Sta. Bul. 26, 1903.

Stocking, W. A., Jr., Quality of milk as affected by
certain dairy operations, Conn. (Storrs) Exp. Sta. Bul.
42, 1906.

[16] Harding, H. A., J. K. Wilson and G. A. Smith, Tests of
covered milk pails, N. Y. Exp. Sta. Bul. 326, 1910.

Stocking, W. A., Tests of covered milk pails, Conn.
(Storrs) Exp. Sta. Bul. 48, 1907.

[17] Wing, L. W., Milking machines; their sterilization and their
efficiency in producing clean milk, N. Y. (Cornell)
Exp. Sta. Circ. 18, 1913.

[18] Ruddick, J. A., and G. H. Barr, The cooling of milk for
cheese making, Ottawa Dept. of Agr. Bul. 22, 1910.

[19] Wis. Exp. Sta. Rept. 1895, pages 14-150, Fermentation test
for gas-producing bacteria in milk. This is commonly
called the Wisconsin curd test.

[20] Stevenson, C., Pepsin in cheesemaking, Jour. Agr. (New
Zeal.) 14 (1917), pages 32-34.

Todd, A., and E. C. V. Cornish, Experiments in the
preparation of homemade rennet, Jour. Bd. Agr. (London)
23 (1916), no. 6, pages 549-555.

Besana, C., Lack of coagulating ferment in
cheesemaking, Staz. Sper. Agr. Ital. 49 (1916), pages
10-12.

Van Dam, W., Rennet economy and substitutes, Verslag.
Ver. Exploit. Proefzuivelboerderij. Hoorn, 1914, pages
45-46.

[21] The paragraphs on the chemistry of casein and on rennet
action have been selected from a complete discussion of
the subject by E. B. Forbes and M. H. Keith in Ohio
Exp. Sta. Tech. Bul. 5 entitled, "A review of the
literature of phosphorus compounds in animal
metabolism." The original references cited in this
discussion are given at the end of the chapter in the
order of their citation in the text.

See also, Van Slyke, L. L., and D. D. Van Slyke, I, The
action of dilute acids upon casein when no soluble
compounds are formed; II, The hydrolyses of the sodium
salts of casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 3,
pages 75-162, 1906.

Sammis, J. L., S. K. Suzuki and F. W. Laabs, Factors
controlling the moisture content of cheese curds, U. S.
Dept. Agr. Bur. An. Ind. Bul. 122, pages 1-61, 1910.

[22] Sammis, J. L., and A. T. Bruhn, The manufacture of Cheddar
cheese from pasteurized milk, Wis. Exp. Sta. Research
Bul. 27, 1912.

[23] Esten, W. M., Bacteria in the dairy, Conn. (Storrs) Rept.
1896, pages 44-52.

[24] Bushnell, L. D., and W. R. Wright, Preparation and use of
butter starter, Mich. Exp. Sta. Bul. 246, 1907.

Hastings, E. G., Preparation and use of starter, Wis.
Exp. Sta. Bul. 181, 1909.

Larsen, C., and W. White, Preparation and use of
starter, S. D. Exp. Sta. Bul. 123, 1910.

Guthrie, E. S., and W. W. Fisk, Propagation of starter
for butter-making and cheese-making, N. Y. (Cornell)
Exp. Sta. Circ. 13, 1912.

[25] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese of
the Cheddar type from pasteurized milk, U. S. Dept.
Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.

[26] Publow, C. A., An apparatus for measuring acidity in
cheesemaking and buttermaking, Cornell Exp. Sta. Circ.
7, pages 17-20, 1909.

Hastings, E. G., and A. C. Evans, A comparison of the
acid test and the rennet test for determining the
condition of milk for the Cheddar type of cheese, U. S.
Dept. Agr. Bur. An. Ind. Circ. 210, pages 1-6, 1913.

[27] Doane, C. F., The influence of lactic acid on the quality of
cheese of the Cheddar type, U. S. Dept. Agr. Bur. An.
Ind. Bul. 123, pages 1-20, 1910.

[28] Fisk, W. W., A study of some factors influencing the yield
and moisture content of Cheddar cheese, Cornell Exp.
Sta. Bul. 334, 1913.

[29] Olson, G. A., Rusty cans and their effect upon milk for
cheese-making, Wis. Exp. Sta. Bul. 162, pages 1-12,
1908.

[30] The term "broken" is included here because the use of some
curd-breaking tool has always formed a step in certain
commercially successful processes. In every case in
which careful experimental work has been done the curd
knife has been successfully substituted for the
breaking tool and has reduced the losses of fat and
casein and in addition aided in obtaining more uniform
cheese.

[31] Frandsen, J. H., and T. Thorsen, Farm cheese-making,
Univ. Neb. Ext. Serv. Bul. 47, pages 1-16, 1917.

Michels, J., Improved methods for making cottage and
Neufchâtel cheese, N. C. Exp. Sta. Bul. 210, pages
29-38.

Fisk, W. W., Methods of making some of the soft
cheeses, Cornell Exp. Sta. Circ. 30, pages 41-62, 1915.

[32] Tolstrup, R. M., Cheese that farmers should make, Iowa
Agr. 15 (1914), 2, pages 89-90.

[33] Van Slyke, L. L., and Hart, E. B., Chemical changes in
the souring of milk and their relations to cottage
cheese, N. Y. (Geneva) Exp. Sta. Bul. 245, pages 1-36,
1904.

[34] Sammis, J. L., Three creamery methods for making
buttermilk cheese, Wis. Exp. Sta. Bul. 239, 1914.

[35] Matheson, K. J., C. Thom and J. N. Currie, Cheeses of
the Neufchâtel group, Conn. (Storrs) Exp. Sta. Bul. 78,
pages 313-329, 1914.

[36] Dahlberg, A. O., The manufacture of cottage cheese in
creameries and milk plants, U. S. Dept. Agr. Bul. 576,
pages 1-16, 1917.

[37] Since the number of factories has continued small, the
manufacture of this type of machine has remained a
monopoly in which each machine is made to order by the
Van Eyck Machine Co. of Holland, Mich.

[38] Presented by Dr. E. C. Schroeder of the U. S. Dept.
Agr. to the International Association of Dairy and Milk
Inspectors, at Washington, Oct. 17, 1917, published
Jour. Am. Vet. Med. Assoc'n 52, N. S. 5, no. 6, pages
674-685, 1918.

[39] Matheson, K. J., and F. R. Cammack, How to make cottage
cheese on the farm, U. S. Dept. Agr., Farmers' Bul.
850, pages 1-15, 1917.

[40] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.

[41] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.

[42] Eckles, C. H., and O. Rahn, Die Reifung des Harzkäses,
Centralb. f. Bakt. etc. 2 abt. 14 (1905), pages
676-680.

[43] Monrad, J. H., Hand cheese, N. Y. Produce Rev. etc. 25
(1908), 16, page 644.

[44] The authors are under obligations to Mrs. E. E. Kiernan
for her description of this process (in the _Somerset
County Leader_, Jan. 10, 1908) and her letters
concerning it. The statement of the process given here
combines the published statement with the results of
our own experiments.

[45] Monrad, J. H., Appetitost, N. Y. Produce Rev. etc. 25
(1908), 16, page 644.

[46] Pouriau, A. F., La Laiterie, sixième ed. par Marcel
Monteran, page 453, Paris, 1908.

[47] Among the varietal names for Neufchâtel cheese from
whole milk or with added cream are Petits Bondons,
Malakoffs, Carrés affinés. Among low fat or skim forms,
Petit Suisse, Gournay.

[48] Thom, C., J. N. Currie and K. J. Matheson, Studies
relating to the Roquefort and Camembert types of
cheese, Conn. (Storrs) Exp. Sta. Bul. 79, page 392.

[49] Full discussion of this product is found in U. S. Dept.
Agr. Bur. An. Ind. Bul. 115. Camembert cheese problems
in the U. S. also published as Storrs Exp. Sta. Bul. 58
with the same title. Also a supplementary paper in Bul.
79 of Storrs Exp. Sta.

[50] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Circ. 145
(1909), page 339.

[51] Lot record cards for the making and ripening of
Camembert are given on pages 124 and 125.

[52] Bosworth, A. W., Chemical studies of Camembert cheese,
N. Y. (Geneva) Exp. Sta. Tech. Bul. 5, pages 23-39,
1907.

Dox, A. W., Proteolytic changes in the ripening of Camembert
cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 109, pages
1-24, 1908.

[53] Esten, W. M., and C. J. Mason, Bact. Stud. of Camembert
cheese, Storrs Exp. Sta. Bul. 83 (1915), pages 103-111.

[54] See page 134 for domestic or American use of the name
Brie.

[55] McNaughton, J., Coulommier cheese, Dept. Agr. Ottawa,
Canada, Dairy and Cold Storage Ser. Bul. 25, 1910.

[56] Kosher forms are prepared in compliance with the Mosaic
law as demanded by the Jewish trade.

[57] Unpublished analysis of the Storrs Exp. Sta.

[58] Chapais, J. C., Monographie, Le Fromage Raffiné de L'Isle
d'Orléans. Quebec, 1911. Published by Ministry of
Agriculture, pages 1-31.

[59] The authors acknowledge the assistance of Mr. Louis
Getman in preparing this description.

[60] Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers
Association, 15th Annual Meeting, 1907, page 62.

[61] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr.
Research 2 (1914), no. 1, pages 1-14.

[62] Wis. Cheese-makers Assoc., 12th Annual Meeting and
Report, 1906, page xxviii.

[63] Currie, J. N., The relation of composition to quality
in cheese, American Food Jour. 11 (1916), no. 9, page
458. See also Dox on the True Composition of Roquefort
Cheese, Ztsch. Untersuch. Nahr. u. Genussmtl. 22
(1911), pages 239-242.

[64] Thom, C., and Matheson, K. J., Biology of Roquefort
cheese, Storrs Exp. Sta. Bul. 79, pages 335-347, 1914.

[65] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr.
Research, 2 (1914), 1, pages 1-14, Washington.

[66] Dox, A. W., Die Zusammensetzung des echten
Roquefort-Käses, in Ztschr. Untersuch. Nahr. u.
Genussmtl. Bd. 22, Heft. 4, pages 239-242, 1911.

[67] Marre, E., Le Roquefort, Rodez, 1906. This is the
authoritative monograph on Roquefort cheese problems.

[68] Reported on the word of Prof. Fleischmann.

[69] Thom, C., J. N. Currie and K. J. Matheson, Studies
relating to the Roquefort and Camembert types of
cheese, Storrs Exp. Sta. Bul. 79, pages 335-394, 1914.

[70] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Bul. 82, 1905.

[71] Thom, C., The salt factor in the mold ripened cheeses,
Storrs Exp. Sta. Bul. 79, pages 387-394, 1914.

[72] Thom, C., and Currie, J. N., The dominance of Roquefort
mold in cheese, Jour. Biol. Chem. 15 (1913), no. 2,
pages 247-258.

[73] Currie, J. N., The composition of Roquefort cheese fat,
Jour. Agr. Research, 2 (1914), 6, pages 429-434.

[74] Thom, C., Soft cheese studies in Europe, U. S. Dept.
Agr. Bur. An. Ind. Rept. 22, pages 79-109, 1905.

[75] Frestadius, A., Nord. Mejeri Tid. 17 (1912), 14, page
159, Abs. N. Y. Produce Rev. 34 (1912), 2, page 54, and
Cutting, W. B., The use of baritine in cheese rinds,
Mo. Commerce and Trade Repts. 1908, 337, page 144, also
in Practical Dairyman, 2 (1908), 7, page 76.

[76] Stilton Cheese--J. P. Sheldon--from abs. by New York
Produce Rev. 28 (June 16, 1909), no. 8, pages 362-363.
Stilton is said to have originated with Mrs. Paulet,
Wymondham, Co. of Leicester, and to have been sold by
her brother--Host of the "Bill" at Stilton from which
village it derived its name.

[77] Percival, J., and G. Heather Mason, The microflora of
Stilton cheese, Jour. Agr. Sci. 5 (1913), part 2, pages
222-229. See also Thom, C., Soft cheese studies in
Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22 (1905),
pages 79-109.

[78] Benson, Miles, in personal letter from analyses of
cheeses selected for the purpose.

[79] Dean, H. H., The Creamery Journal, Nov. 1904.

[80] N. Y. Produce Rev. etc., Vol. 32, no. 14, page 536.

[81] N. Y. Produce Rev. etc., Vol. 30, no. 5, page 188; Vol.
30, no. 14, page 534; Vol. 31, no. 5, page 182.

Marty, G., Brick cheesemaking, Wis. Cheese-makers
Assoc., 15th Annual Meeting, 1907, page 66.

Wuethrich, F., The manufacture of Brick cheese, Wis.
Cheese-makers Assoc., 14th Annual Meeting, 1906, page
50.

Schenk, C., Brick cheesemaking, Wis. Cheese-makers
Assoc., 13th Annual Meeting, 1905, page 38.

[82] Doane, C. F., and H. W. Lawson, Varieties of cheese,
descriptions and analysis, U. S. Dept. Agr. Bur. of An.
Ind. Bul. 146, 1911.

[83] Ligeon, X., Herstellung des Port Salut Käses, Milchztg.
38 (1909), no. 39, pages 459-460.

[84] These paragraphs were taken from N. Y. Exp. Sta. Bul.
56, Experiments in the manufacture of cheese; Part I.
The manufacture of Edam cheese, 1893. See also,
Haecker, T. L., Experiments in the manufacture of
cheese, Minn. Exp. Sta. Bul. 35, 1894.

[85] Boekhout, F. W. J., and J. J. O. de Vries, Cracking of
Edam, Verslag. Landbouwk. Onderzoek.
Rykslandboupoefstat. (Netherlands), 20 (1917), pages
71-78, fig. 1.

Boekhout, F. W. F., and J. J. O. de Vries, Sur le
défaut "Knijpers" dans le fromage d'Edam, Rev. Gen.
Lait, 9 (1913), no. 18, pages 420-427.

[86] Paragraphs taken from N. Y. Exp. Sta. Bul. 56,
Experiments in the manufacture of cheese; Part II. The
manufacture of Gouda cheese, 1893. See also, Hayward,
H., Method of making Gouda cheese, Pa. Exp. Sta. Rept.
1890, pages 79-81, and Haecker, T. L., Experiments in
the manufacture of cheese, Minn. Exp. Sta. Bul. 35,
1894, and Monrad, J. H., in N. Y. Produce Rev. 25
(1907), no. 8, page 336, where a home process of making
this cheese is given.

[87] The authors acknowledge here the helpful suggestions
and criticisms of G. C. Dutton, New York State Cheese
Instructor.

[88] Russell, H. L., Cheese as affected by gas-producing
bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.

Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta.
Bul. 183, 1900.

[89] S. M. Babcock, Hot iron test of cheese curd, Wis. Exp.
Sta. Rept. 1895, pages 133-134.

[90] Van Slyke, L. L., and E. B. Hart, A study of some of
the salts formed by casein and paracasein with acids,
their relation to American Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 214, 1902.

[91] Decker, J. W., Cheesemaking from sour milk, Wis. Exp.
Sta. Rept. 1898, pages 42-44.

[92] Russell, H. L., Cheese as affected by gas producing
bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.

Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta.
Bul. 183, 1900.

Moore, V. A., and A. R. Ward, Causes of tainted cheese
curds, N. Y. (Cornell) Exp. Sta. Bul. 158, 1899.

[93] Van Slyke, L. L., Investigations relating to the
manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul.
68, 1894.

[94] Van Slyke, L. L., Investigations relating to the
manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul.
62, 1893.

[95] Van Slyke, L. L., Methods of paying for milk at cheese
factories, N. Y. (Geneva) Exp. Sta. Bul. 308, 1908.

[96] Farm Bur. Exchange, St. Lawrence Co., N. Y., Vol. 1,
no. 9, 1915. Cooling milk before delivery at the cheese
factory.

[97] Sammis, J. L., et al., Factors controlling the moisture
content of cheese curds, Wis. Exp. Sta. Research Bul.
7, 1910.

Ont. Agr. College and Exp. Farm Rept. 1909, pages
111-124, Cheese making experiments.

Ont. Agr. College and Exp. Farm Rept. 1910, pages
111-128, Cheese making experiments.

Fisk, W. W., A study of some factors influencing the
yield and the moisture content of Cheddar cheese,
Cornell Exp. Sta. Bul. 334, pages 515-537, 1913.

[98] Sammis, J. L., and A. T. Bruhn, The manufacture of
cheese of the Cheddar type from pasteurized milk, U. S.
Dept. Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.

[99] New York Prod. Review, Vol. 34, no. 2, page 66.

[100] Babcock, S. M., _et al._, Cheese ripening as
influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages
162-167.

E. G. Hastings, _et al._, Studies on the factors
concerned in the ripening of Cheddar cheese, Wis. Exp.
Sta. Research Bul. 25.

[101] Fisk, W. W., Skim-milk Cheddar cheese, N. Y. (Cornell)
Exp. Sta. Ex. Bul. 18, 1917.

[102] Curd was spilled but practically all recovered.

[103] Suzuki, S. K., _et al._, Production of fatty acids and
esters in Cheddar cheese, Wis. Exp. Sta. Research Bul.
11.

[104] Babcock, S. M., _et al._, Cheese ripening as
influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages
162-167.