milk. The principal objection to a filled cheese is not on account of its containing lard, which in itself is not unwholesome. But lard is an entirely different fat from milk fat, and differs in the character of the fermentation which takes place. The characteristic flavors and odors which are contributed by the milk fat in the cheese are entirely wanting, and the cheese is devoid of aroma and flavor and is nothing more than a mixture of casein with lard. Filled cheese is such a poor imitation of the genuine article that it can never have any very great vogue, and especially under the present law which requires it to be labeled and the payment of a tax. The law relating to filled cheese is found in the appendix.
A filled cheese which is on the market not properly stamped and duty paid in harmony with this Act of Congress is adulterated, and they who make and sell it are amenable to the law. The annual report of the Commissioner of Internal Revenue for the year ending June 30, 1905, shows that no receipts were obtained by the tax on filled cheese during that year. If any was made it was made surreptitiously and in defiance of the law.
From the above data it is seen that the manufacture and sale of filled cheese in the United States is almost a thing of the past and this form of adulteration, assuming that the law is thoroughly executed, is not now likely to be often met with.
Cottage Cheese.—Cottage cheese is a term applied to a product which is usually only a raw material of cheese. It is the fresh, precipitated, and unripe milk product, above described as used in cheese making. It is a highly nutritious and very palatable product, usually prepared at home and not suitable for keeping or transportation. It is often made from sour milk in which the casein is coagulated by the natural development of lactic acid. The sour milk is placed in a cloth bag and the whey allowed to escape by gravitation. The final portion of the whey may be forced out by pressure. The residue, when properly seasoned with salt or in any way to suit the taste of the consumer, is very palatable. Cream is often added to this residue which increases the normal amount of fat which it contains.
COMPARATIVE COMPOSITION OF AMERICAN AND EDAM CHEESE.
The chemical composition of some of the principal varieties of cheese are shown in the following table:
Water. Ash. Fat. Protein.
Percent. Percent. Percent. Percent.
American cheese, 27.5 4.1 32.5 28.38
Edam cheese, 36.34 4.24 31.17 22.28
The data show that cheese is essentially a nitrogenous and fat food, containing only small quantities of carbohydrates, and therefore it is not a complete ration. It is a ration, however, which is complementary to a highly
