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CHEESE (Lat. caseus)

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Originally appearing in Volume V06, Page 22 of the 1911 Encyclopedia Britannica.
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CHEESE (See also:Lat. caseus) , a solidified preparation from See also:milk, the essential constituent of which is the proteinous or nitrogenous substance casein. All cheese contains in addition some proportion of fatty See also:matter or See also:butter, and in the more valuable varieties the butter See also:present is often greater in amount than the casein. Cheese being thus,a See also:compound substance of no definite See also:composition is found in See also:commerce of many different varieties and qualities; and such qualities are generally recognized by the names of the localities in which they are manufactured. The See also:principal distinctions arise from See also:differences in the composition and See also:condition of the milk operated upon, from See also:variations in the method of preparation and curing, and from the use of the milk of other animals besides the cow, as, for example, the See also:goat and the See also:ewe, from the milk of both of which cheese is manufactured on a commercial See also:scale. For details about different cheeses and cheese-making, see See also:DAIRY. From the See also:Urdu chiz ("thing") comes the See also:slang expression " the cheese," meaning " the perfect thing," apparently from Anglo-See also:Indian usage. A useful See also:summary of the See also:history and manufacture of all sorts of cheeses, under their different names, is given in Bulletin See also:toy of the See also:Bureau of See also:Animal See also:Industry (See also:United States Dep. of See also:Agriculture), Varieties of Cheese, by C. F. See also:Doane and H. W. See also:Lawson (See also:Washington, 1908).

End of Article: CHEESE (Lat. caseus)

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