and if necessary with soda, soap, or washing powder. The surroundings should be kept neat and attractive, and the cheesemaker must see that the transportation cans are kept clean by the farmers and the milk delivered in good condition.
Yield.—The yield is around
10% of the milk. To make a
pound of fresh cheese takes
from nine to eleven pounds of
milk. In curing, a part of the
weight is lost by evaporation,
but this loss is reduced to a
minimum by paraffining.
In some localities an increased yield is obtained by washing the curd and making it absorb all the water it can hold. The process is not commendable and while it may sell to some extent, in certain markets where a soft, fresh cheese is liked, "washed" or "soaked" curd cheese can never compare favorably in quality with a well-made, firm Cheddar cheese that is mellowed down by long-time curing to a consistency so it will fairly melt in your mouth.
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Cheese box
Composition.—The American cheese contains almost
all the casein and the butter-fat of the milk, besides
such portions of the milk-albumin, milk-sugar, and
mineral matter as are held in the water or whey which
is retained in the cheese. In round figures average
American cheese contains equal parts of casein, butterfat
and water, 30 to 35% of each. In order to protect
the honest maker and the consumer and prevent
"soaking" of the curd to an extent that may be
