CHAPTER XIII

COMPOSITION AND YIELD OF CHEDDAR CHEESE 222-246

Composition of milk, whey and cheese, 210; Relations of fat to casein in normal milk, 211; Influence of fat in milk on yield of cheese, 212; Fat loss in cheese-making, 213; Effect of bacterial-content of milk on yield of cheese, 214; Factors affecting the moisture-content of Cheddar, 215; Variations of the Cheddar process, 216; Cheddar-type cheese from pasteurized milk, 217; Club cheese, 218; The stirred-curd or granular process, 219; California Jack cheese, 220; The washed-curd process, 221; English dairy cheese, 222; Pineapple cheese, 223; Leyden, 224; Cheddar cheese with pimientos, 225; Sage cheese, 226; Skimmed-milk cheese, 227; Full skimmed-milk Cheddar cheese, 228; Half skimmed-milk Cheddar cheese, 229; Yield and qualities of skimmed-milk Cheddar cheese, 230.