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Waikato Times, Volume XIX, Issue 1607, 21 October 1882, Page 2 (Supplement)

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Author 'of "The Chemutry "/^J^^^^H Whole Milk Cheeses are made from^^MMl skimmed nilik. To this class belong tfio Cheddar, Cheshire, Gloucester, Wiltshire and Dunlop cheeses. These are more or less rich according to the method to which the curd is worked, and according as the milk is curdled while naturally warm or is mixed with tho milk and cream of the previous evening. The large 60 to 120 lb. cheeses will in time break and fall asunder if all the cream be left in the niilk. About one-tenth of the cream, therefore, is removed and converted into butter. — (C. A. Cameron.) Half-milk Cheeses are manufactured from a mixture of the fresh morning milk with the skimmed milk of the previous evening. SiUMHED-MiiiK Cheeses are prepared from the milk once skimmed, like the Dutch cheeses of Ley den, twice skimmed like those of Friesland and Groningen, or skimmed for three or four days in succession like the horny cheeses of Essex and Sussex, which often require the axe to break them. — (C. A. Cameron.) Whey Cheeses are obtained from the curd which is skimmed off the whey when it is heated over the fire. This is by no means an inferior product, and fair imitations of stilton are occasionally made from a mixture of this curd with that of unskimmed milk . Butter-milk Cheese. — From sour milk the curd separates by gentle heating or by the aid of rennet. The lactic acid in this milk is able to coagulate * new milk, and thus, by mixing the fcwo before applying heat, several varieties of butter and sweet-milk cheese can readily be manufactured. This class of cheese is palatable only when fresh. Numerous other sorts of cheese are made on the continent of Europe. The celebrated Schalzicger cheese of Switzerland is picpared by crushing the skim-milk cheese after it is some months old, to fine powder, in a mill, mixing it thin with about one-tenth of its weight of fine salt, and one twentieth of the powdered leaves of the mellilot trifoil, (trifohum mclilotns cendca) and afterward*, with oil or butter, working the whole into a paste which is pressed and carefully dried. Another dairy product of the same countiy, and which is very largely consumed throughout the continent is Gruyere cheese. It is ihm and dry, and exhibits numerous cells of considerable size which are indirectly due to the rapid and thexefore incomplete lemoval of the whey from the curd. The flavour of this .cheese is peculiar, and is not much liked by English people. It may be mentioned incidentally that Mr. Thomas MacLeod Palmer, of Tooram, Warrnambool, Victoiia,is now manufacturing Giuycre cheese. Neufchatel cheese is made from cream. Parmesan checso is manufactured from the curd of skimmed-milk, hardened by a gentle heat. Tho rennit is added at 120 deg. Fahr., and an hour afterwards tho coagulating milk is set on a slow fire until heated to aboutlsodeg. Fahr. ; during which the curd separates in siiiallluiUßsA few pinches of saffron are then thrown mV~*A"bout a fortnight after making the outer crust is cut off, and the now surface varnished with linseed oil, and one side colored red. The Norwegian cheese, Gammel-ost, is made by boiling sour milk, pressing the curd, in a bag, and while thcic boiling it in whey, which gives it a characteristic taste. When the curd has hardened it is softened in water, to which has been added some juniper, and then packed in straw moistened with whey or cognac. Saxon sour cheese is flavoured with carraway seeds. From the foregoing descriptions it will be inferred that cheeses differ widely in composition and the following 'analyses will serve to show the extent of these differences :—

COMPOSITION OF DIFFEKENT BOUTS OF CHEESJS CREAM. STILTON. BKIE. Water .. 9.50 .. 32.18 .. 45.20 Cascine .. 18.40 .. 24.31 .. 18.50 Fatty matter 59.90 .. 37.3 G. .. 25.70 Ash (salts) .6.50 .. 3.93 .. 5.60 Other constituentss.7o .. 2.22. .. 5.00 100.00 • 100.00 100.00 WHOLE MIW DOUBLE CHEDDAR CHESHIRE. GLOUCESTER Water 36.64 .. 35.90 .. 35.61 Casein 23.38 .. 2G.00 .. 21.76 Fa * ty I 35.44 .. 26.30. '.. 38.16 matter } Ash (salts) 4.51 .. 4.20 .. 4.47 Other con- ) 7 m i • • * J- • • ( »\J\J • • • • stituents ) 100.00 100.00 100.00 SKISI-MILK. &OUB SKIM-MILK. Water .. .. 43.61 .. .. 44.0 Caseine .. 45.61 .. .. 45.0 Fatty matter . . 5.76 . . . . 6.0 Ash (Salts) .. 4.96 .. .. 5.0 100.00 100.0 (t GRUYERE. DUTCH. PARMESAN. Water .. .. 40.00 36.10 27.60 foiseine .. .. 31.50 29.40 41.10 Fatty matter .. 24.00 27.50 16.00Ash (Salts) . . 3.00 0.90 5.70 Other constituents 1.50 6.10 6.60 ! 100.00 100.00 100.00 *T ' — — . _ • — — — NAUiCIUTEL. NEW. . . OLD. Water 36.60 .. 34.50 Caseine .. .. 8.00 .. 1.3.00 Fatty matter.. .. 40.70 .. 41.90 Ash 0.50 .. 3.60 constituents .. 11.20 .. 7.00 | 100.00 100.00

Bobert Warington states that a very rich cheese, as old stillon, may contain about 20 per cent, of water, 44 per cent, of fat, and about 29 per cent, of caseine ; in a good Cheddar or Cheshhc cheese we should findabout 33 per cent, of water, 33 per cent, of fat, 28 per cent, of caseine, and about 3 or 4 ,per cent, of mineral matter, nearly half of which would be common salt. In skim-milk 'cheese the amount of water is greater, and ■that of fat less. Thus a poor single Gloujcester may contain 38 per cent, water, 22 per jcent. of fat and 31 per cent of caseine. In jDiJnmark a skim-milk cheese ia made from [milk from which the cream has been very 'completely removed, and this contains only , 4 or 5 per cent, of fat.