—Cream Cheese 127 —Cured Soft Cheese 128 —French Soft Cheese 128 Cottage Cheese 129 —Making Cottage Cheese with Rennet 132 Snappy Cheese 134 Club Cheese 134 Whey Cheese 134 Milk-Sugar 135 Casein 135 Milk Powder 136 —Just-Hatmaker Process 136 —Eckenberg Process 136 —Merrell-Soule Process 136 —Economic Process 136 —Skim-Milk Powder 136 —Whole-Milk Powder 136 Condensed and Evaporated Milk 137 Whey 138 CHAPTER IV MILK AS A FOOD 139 Nutrients 139 —Protein 139 —Fats and Carbohydrates 139 —Mineral Matters 140 —Relation 140 —Nutritive Ratio 140 —Calories 141 —Fallacy of Theoretical Valuation 143 —“Something Unknown” 143 Care of Milk in the House 145 —Keep the Milk Cool 145 —Top-Milk 146 Milk for Infants 148 —Modifying Milk 148 —Recipes for Infant Food 149 Milk for Growing Children 152 CHAPTER V