CHEESE

an article of food which is manufactured from the fat and casein of milk. It is separated from the water, sugar, and mineral constituents of the milk by the employment of rennet, a material sold both in a solid and a liquid form and obtained from the fourth stomach of the sucking calf. Rennet po e es the power to coagulate milk which has been heated to the various temperatures employed by the cheese maker, these varying from 80° to 95° F. After coagulation the curd is cut with great care and precision for the removal of the serum known as whey, which contains the sugar and mineral constituents of the milk. The whole ma is subsequently heated and stirred under given conditions, chiefly for the production of acid from the decomposed sugar. When the requisite acidity is obtained the whey is drawn off and the now solid curd is cut, aerated, and ground in a mi'l, when it is salted, placed in a vat, and pre ed until it has a umed the form of the future cheese. Cheese may be divided into those which, like Cheddar and Cheshire, are pre ed; Stilton and Gorgon zol a, which Tie, oulo: ers, an amem which are soft curd—ripened or unripened, Among well-known foreign types| * of cheese are ern sp a Swi ), Parmesan (Italian), Gouda an Edam (Dutch), all of which are pre ed varieties. The staple cheese made in United States is the so-called‘ American’| cheese, _It is mild and varies little flavor. Foreign cheeses of all kinds largely imported into the United States. In addition, in the United States, mense quantities of cheese are made imitation of all the various European kinds. The home made cheeses sour and skimmed milk, cream, sweet milk, etc, Pag 8 jubatus), animal of the amily; claws not retractile; body covered with small black spots; occurs Africa, Persia, India, where it has been trained for hunting antelopes and other game. E. province, China, bordering Pacific| Ocean; hilly, fertile; tea_and silk chief exports; principal cities, Hang-chow and Ning-po; area, 36,670 sq. miles. Pop. 12,000,000. is