when
used in large amounts to furnish nutrients. Artificial digestion
experiments show that cheese is more readily acted upon by the
pancreatic than by the gastric fluids, suggesting that cheese undergoes
intestinal rather than gastric digestion. It is possible this is the
reason that cheese is slow of digestion in the case of some individuals.

123. Use in the Dietary.--Cheese should be used in the dietary
regularly and in reasonable amounts, rather than irregularly and then in
large amounts. Cheese is not a luxury, but ordinarily it is one of the
cheapest and most nutritious of human foods. A pound of cheese costing
15 cents contains about a quarter of a pound of protein and a third of a
pound of fat; at the same price, beef yields only about half as much fat
and less protein. Cheese at 18 cents per pound furnishes more available
nutrients and energy than beef at 12 cents per pound. In the dietary of
European armies, cheese to a great extent takes the place of beef. See
Chapter XVI.

124. Cottage Cheese is made by coagulating milk and preparing the curd
by mixing with it cream or melted butter and salt or sugar as desired.
When milk can be procured at little cost, cottage cheese is one of the
cheapest and most valuable foods.[43]

125. Different Kinds of Cheese.--By the use of different kinds of
ferments and variations in the process of manufacture different types or
kinds of cheese are made, as Roquefort, Swiss, Edam, Stilton, Camembert,
etc. In the manufacture of Roquefort cheese, which is made from goats'
and ewes' milk, bread is added and the cheese is cured in caves,
resulting in the formation of a green mold which penetrates the cheese
mass, and produces characteristic odor and flavor. Stilton is an English
soft, rich cheese of mild flavor, made from milk to which cream is
usually added. It is allowed to undergo an extended process of ripening,
often resulting in the formation of bluish green threads of fungus.
Limburger owes its characteristic odor and flavor to the action of
special ferment bodies which carry on the ripening process. Neufchatel
is a soft cheese made from sweet milk to which the rennet is added at a
high temperature. After pressing, it is kneaded and worked, and then put
into packages and covered with tin foil.

126. Adulteration of Cheese.--The most common forms of adulteration
are the manufacture of skim-milk cheese by the removal of the fat from
the milk, and substitution of cheaper and