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 Meat, an Article of Diet Meat is used as an article of food by most of the civilized races. It, however, as a universal diet, is of quite recent origin. Since the modern, efficient refrigerating processes, canning, and improved facilities of transportation, the use of meat as an article of diet has become very popular and economic. Composition of Meat Meat is composed of muscle tissue and the associated structures, such as connective tissue, adipose tissue, blood vessels, nerves and lymphatic vessels. Chiefly, meat is found to be composed of proteins, fats, ash carbohydrates and water—the percentage of water varying from 10% to 78%, depending upon the cut. Whether the meat is tough or tender depends upon the thickness of the walls of the muscle tubes and the presence of connective tissue, which binds the muscles together. Flesh of young domesticated animals is more tender than flesh of old animals or of wild animals. Flavor of the meat is also affected by the animal’s age. Muscle tissue in its inorganic content resembles the seed more than the leaf elements of diet, both in amount and in its relative proportions. Albuminoids and gelatinoids are also contained in meat to quite a degree.