If it is oleomargarine or process
butter, it will sputter noisily and take on a curdled appearance;
whereas, if it is butter, it will melt and even boil without sputtering
although it foams to a certain extent.
* * * * *
CHEESE
CHARACTERISTICS AND CARE OF CHEESE
18. ORIGIN, PRODUCTION, AND USE OF CHEESE.--Cheese is a product that is
manufactured from the solids of milk, and it provides a valuable food.
The making of cheese was known in ancient times, it having probably
originated through a desire to utilize an oversupply of milk. When
cheese was first made, the fact that bacteria were present was not
known, nor were the reasons for the spoiling of milk understood; but it
was learned that milk can be kept if most of its water is removed. This
discovery was very important, for it led to various methods of making
cheese and proved that cheese making was a satisfactory and convenient
means of storing nourishment in a form that was not bulky and that would
keep for long periods of time. From a very small beginning, the
different methods of making cheese became popular, until at the present
time more than three hundred varieties are made and their manufacture
forms one of the large industries of the world.
In the United States, nearly all the cheese used up to about 50 years
ago was made on farms, and to a great extent by housewives, but about
that time a factory for the making of this product was started in the
state of New York, and it proved a profitable enterprise.
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