ARTIFICIAL CHEESE.

Daily Telegraph (Napier), Issue 3773, 18 August 1883, Page 4

ARTIFICIAL CHEESE.

Iv the manufacture of artificialchcc.se avo aro indebted to the Chinese for teaching us to substitute the leguminose of certain kinds of peas by caseinc; the Americans replace the butter of tho cheese by artificial cream, which makes the product more agreeable than those cheeses deprived of butter. Dr. N. Gerber has made knoAvn the processes employed, and his paper has been translated by Dr. Shudder; tho results arc as Mloavh: —First comes artificial butter, then artificial cream, then artificial cheese. Nothing, hoAvever, is easier then to obtain the latter result; it suffices to return to the skimmed milk its fat by tho help of chemical products, knoAvn by the euphonious titles of anti-hufnng andanti-mottling extracts, tho inventions of MM. Freeman, Larabce, and Jocelyn. The apparatus nccesssary for the manufacture of the artificial cheese has been invented by Mr Cooloy. Tho process is asfolloavs : The artificial milk is. prepared in the first instance by beating up the fat by the help of a centrifugal machine, Avhich divides it into microscopic particles, Avhicli aro after wards emulsified by rapid motion to skim milk; tho chemical agents already spoken of are then added, and help in increasing the change into cheese and in preventing abnormal fermentation. This done, pressure is used, and then the curd is made. The curd is cut baokAvards and forwards, thengranulated ; the -whey is alloAved to drain off, and tho cheese put into a form and submitted to a temperature of from 20 cleg, to 2o cleg. At the end of a month the cheese is ready for salo. Tho Americans have no time to alloiv their cheeses to ripen, notwithstanding that, if thero is not a proper fermentative process, it is impossible to make good cheese. This product, however, is stated to bo as good as ordinary American cheese, and its preparation is simple and inexpensive. It is also stated that a commercial houso in Grcmvatcr is occupied Avith the preparation of talc or soap-stono to fulfil the demands of the farmers making butter and cheese, so that talc Avhich costs 2kl per lb is sold at butter price, and lib of cheese often contains 2ozs. of tide. It is felt that these adulterations maybe very prejudicial to tho exportation of American cheeses, and thereforo respectable houses discountenance these fraudulent imitations.—Sanitary Record.