Cheese
Cheese is manufactured from skim milk, whole milk, or milk to which cream has been added. The more cream the richer is the product. Coagulation of the milk is accomplished by adding rennet; the curd is then pressed to expel the whey; next it is placed in molds and kept in a cool place to ripen. After cheese has been properly ripened it makes an excellent article of diet. It contains a large proportion of nitrogenous substances. There are many grades of cheese, the quality depending not only upon the process involved in the manufacturing, but also upon the richness of the milk from which it is made.
CHAPTER XVIII
MEAT
MEAT
Meat, an Article of Diet
Composition of Meat
TOUGH MEAT
TENDER MEAT
CHANGES AFTER SLAUGHTER
REFRIGERATION
Food Value of Meat
BEEF EXTRACTS
BEEF JUICE
Sources of Meat
Care of Food Animals
FOOD
WATER
SHELTER
Meat Unfit for Food
ADULTERATED
SPOILED MEAT
Danger from Spoiled Meat
DIFFERENT INFECTIONS
TAPEWORM
PARASITE
ECHINOCOCCUS
CHAPTER XVIII
MEAT