Cheese Average Composition Of Cheese (Atwater)

Cheese is made from whole milk, from milk plus cream, from cream, and from skim milk. The casein is precipitated by the action of rennet, forming a curd to which most of the fat attaches itself. The curd is then broken up and the whole heated to about 108° F. The whey is drained off, carrying with it most of the lactose and albumen. The curd is salted and pressed. It is then kept for several weeks or longer to develop flavor, or ripen by the action of bacteria. The texture of the cheese also changes in ripening.

As a food, cheese is used in small amounts as a flavor, and in large amounts as a highly nutritive protein food. The lower-priced cheeses are an important source of protein and fat in the diet and make good meat substitutes. It has been shown that cheese is not difficult of digestion for the majority of persons.

Experiment 52

(a) Heat a small piece of cheese in a pan directly over the fire until it melts. Let boil and note results.

(6) Melt a similar piece of cheese in a pan over hot water, removing from water as soon as it melts.

Compare the texture of results of (a) and (6). Should cheese be cooked at a high or low temperature ? What food principle must be considered in cooking cheese?

The Care Of Cheese

Wrap the cheese in a slightly dampened cloth or in paraffin paper and then in a heavier paper. Cheese molds more readily when it is put in a covered dish with the air excluded. Cheese contains a large per cent of protein, so should not be raised to a high temperature in cooking. Many palatable dishes can be prepared from cheese but since it is deficient in starch, some starchy food is usually added to it, as macaroni, rice, bread, etc.

Cottage Cheese

Set a dish of thick sour milk in a pan of lukewarm water (100°). When the curd is well set, strain off the whey through a cheese cloth. Work the curd with a fork or potato masher until finegrained. Season with salt and moisten with cream. Shape into small cakes suitable for serving. Chopped parsley, pimentos, or olives may be added to vary the flavor.

Welsh Rarebit No. I

1/4 lb. rich cream cheese 1/4 c. milk or cream 1/4 ts. mustard

1 egg

4 slices of toast or wafers Speck of cayenne

Cut the cheese in small pieces and melt over hot water, in chafing dish or double boiler. Add milk and stir rapidly. Add the seasoning to the beaten egg, stir in slowly and cook till it thickens a little, but do not let it curdle. Pour over the toast or wafers.

Welsh Rarebit No. 2

Melt cream cheese in double boiler or chafing dish. Add milk or cream slowly to thin. Season with cayenne and mustard and stir in a beaten egg. When smooth pour over toast or wafers. Do not overcook the cheese.

American Rarebit

Soak 1 c. grated bread crumbs in 1 c. milk fifteen minutes. Melt 2 tb. butter in chafing-dish, add 1 c. grated or broken cheese. When cheese is melted, add the bread and milk, 1 egg well beaten, salt and cayenne to taste. Stir rapidly, and when smooth serve on toast or crackers. I

Cheese Fondue

1 c. scalded milk 1 c. soft stale bread crumbs 1/4 lb. mild cheese cut fine or grated

1 tb. butter

1/4 ts. salt

1/4 ts. mustard

Few grains cayenne

Add above ingredients to hot milk. When well mixed, remove from fire and add 2 beaten yolks of eggs. Fold in 2 beaten whites. Put into a buttered earthen baking dish, and bake twenty minutes in a moderate oven. Serve immediately, as it will fall if it stands.