CHAPTER II
THE MILK IN ITS RELATION TO CHEESE
The opaque whitish liquid, secreted by the mammary glands of female mammals for the nourishment of their young, is known as milk. The milk of the cow is the kind commonly used for cheese-making in America.
6. Factors affecting the quality.—The process of cheese-making begins with drawing the milk from the udder. The care and treatment the milk receives, while being drawn, and its subsequent handling, have a decided influence on its qualities. The process of cheese-making is varied according to the qualities of the milk. There are five factors that influence the quality of the milk for cheese-making: (1) its chemical composition; (2) the flavor of feed eaten by the cow; (3) the absorption of flavors and odors from the atmosphere; (4) the health of the cow; (5) the bacteria present. The first factor is dependent on the breed and individuality of the cow. The other four factors are almost entirely within the control of man. Of these factors, number five is of the most importance, and is the one most frequently neglected.
7. Chemical composition.—The high, low and average composition of milk is approximately as follows: