+229. Half skimmed-milk Cheddar cheese.+--No definite directions can be given for the manufacture of part skimmed-milk cheese, because the process varies with the amount of fat left in the milk. As the fat is decreased, the process becomes more like that for making full skimmed-milk cheese; as the fat is increased, the process becomes more like that for whole-milk cheese. However, the process of making half skimmed-milk cheese is about midway between the two. The milk is ripened more than it would be for whole-milk cheese, usually until it tests from 0.15 to 0.17 of 1 per cent acid. The curd is coagulated and cut the same as for the other skimmed-milk cheeses. It is cooked to a temperature just sufficient to firm the curd, usually from 94° to 96° F. The lower the temperature at which the curd can be cooked and yet become firm, the better is the texture of the cheese. When the curd has firmed enough, or when sufficient acid development, from 0.15 to 0.17 of 1 per cent, has taken place, the whey is removed. The curd is then turned, piled or cheddared. A skimmed-milk curd may be piled much more rapidly than a whole-milk curd without danger of injuring it. When the curd becomes meaty or fibrous, it is milled. It should be salted at the rate of 1¼ to 2 pounds of salt to the curd from each 1000 pounds of milk. The remainder of the process is the same as that for making whole-milk cheese. The cheese-maker should observe the following points when making skimmed-milk cheese: (1) Have clean-flavored sweet milk; (2) use clean-flavored commercial starter; (3) ripen the milk sufficiently, but not too much; (4) firm the curd at as low a temperature as possible; (5) have the curd properly firmed when the whey is drawn; (6) cheddar the curd faster than the curd from whole milk; (7) make the cheeses all the same size; (8) keep the cheese neat and clean in the curing-room. +230. Yield and qualities of skimmed-milk Cheddar cheese.+--The results of skimming different percentages of whole milk containing varying percentages of fat are given in the following table. As the percentage of fat in the milk decreases, the yield of cheese also decreases, according to the table. As the percentage of fat decreases in the milk, the percentage of moisture in the cheese increases, showing that moisture is substituted for fat. The yield of cheese from 100 pounds of milk is also given in this table. This yield varies with the amount of moisture incorporated into the cheese, the amount of solids not fat in the milk, and the solids lost in the whey. TABLE XIV TABLE SHOWING THE COMPOSITION AND YIELD OF SKIMMED-MILK CHEDDAR CHEESE