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, and that as much attention should be paid to the paper as to the tub. A most efficient way of treating paper, either for tub liners or print wrappers is to place same in boiling water for a few minutes. CHAPTER VIII. BACTERIA AND CHEESE MAKING. Butter, such as that of the sweet-cream type that is highly esteemed in many parts of the world, may be made without the aid of bacteria, but no important kind of cheese can be made under commercial conditions without them. =Types of cheese.= Cheese consists of the fat and the precipitated casein of milk, together with a large amount of water and the salts found in milk. The numerous types of cheese may be divided into two groups, depending on the manner in which the curdling of the milk is brought about. Sour-milk cheese is made from curd, formed as a result of the acid fermentation of the milk. Thus, at the very first stage in the making of this type, the importance of bacteria is apparent. The second type is that made from curd, which is precipitated by the addition of rennet to the milk. This type may also be divided into two groups, depending upon their texture; the hard cheese, and the soft cheese. The ordinary cheddar, the common American type, is the most important example of the hard cheese; Limburger, of the soft cheese. Cheese are designated as hard or soft, depending upon the amount of whey that is retained in them during the making process. The moisture content has an important influence on the type and amount of life that develops on and in the curd mass, and as will be seen, the ripening and flavor of the cheese are dependent upon these biological factors. The two groups of hard and soft cheese have no sharply defined limits, but merge into each other. The extreme types of the hard cheese are so dry and firm that they can be cut only with difficulty. Such cheese are used primarily as condiments to impart a flavor to certain dishes, as macaroni, and for this purpose are grated. The extreme type of soft cheese is a soft, pasty mass and can be easily spread with a knife. Hard cheese, because the ripening process goes on uniformly throughout the entire mass of cheese, may be made of any size which permits of commercial handling. They can also be kept for long periods and preserve their good qualities. Soft cheese are made in small sizes, since on account of their consistency, they could not otherwise be handled, and also because of the manne
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