Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1884-01-24
Cheese as Food.

] ~. dtiA Ahl AtC iiitrt PAtt ustt as >uNb
this country. 1t is. however, a subsian-
/ iial food. and in man, parts Of Europe il
/ is used in the place Of other animal food.
In nutriti,e qualities i, compares with beef
rather than pork. being similar in compost
ton u lean meat. pork being better repre-
scented by butter, which is chief, fat.
Theoretically, cheese is about twice as
nutritious as beef. pound for pound. hut
practically 1t is not so regarded. The retail
prices Of cheese and beef are generally about
the sane, consumers finding in them about
equal value a. a means for sustaining life.
lfthcre was an, very decided difference in
the actual value Of the two, considered as
substantial food. it j, reasonable to presume
that prices would vary accordingly. When
anal,zed. whole cheese shows nearl,
twice as much fiesh-forming matter meat.
ard skim cheese nearly three times much.
Those who estimate the value Of food by It's
flesh forming constituents make skim cheese
mole valuable than uhole-mik cheese. but
PRACTICAL, this rule viii not work, notwith-
standing that the importance Of skim cheese
il sometimes stoutly asserted.
We believe the public judgment. a. in
dicaied by prices, is night IN regard 30 the
nutritive value Of cheese as compared with
meat. theorists and chemists TO the con
trary notwithstanding. Meat counts for
all i, shows bv ANALYSIS II i an digest
ed and made available for food. the homes
only being lost II is not so with cheese.
especial, skim cheese Much even Of
what is considered good. ful-mik cheese.
as It goes from the counter Of the grscers.
Is indigesible in the human stomach. and
is lost so far as food i, concerned. besides
disturbing the digestive organs and gen
crai health. from II, inlise>iibili, The
fat, tie sugar and the agd IN cheese are
all readily and perfect, digesied and uiil-
led but 1t is not SO with the checN mat
ter Or ca>ein or this only a part. and
often only small part j. digc>,ihle in the
human stomach. We speak aIvi,edly on
ihi, point The writer has tested ihs
matter very thoroughly. ~ dise>'in. cheese
in water. weak acids. and in gastric juice in
none Of which more than fraction of the
ca>eou, matter in mo>, cheese dissolve.
skim cheese proved TO be much more in
dgestib!e than flll-milk cheese: much 80
a.
Improbable investment as a liie supporting
agent Judged ~ IT, intrinsic value. kim
cheese is the dearest cheese in the market al
the price il USUALLY commands. Estimating
from a large number Of samples tested.
Their, /, only about one cheese m hundred,
]; finds IL way to the consumers
table. which i wholly digr>'Ihr This
defective digestion j. not a necessary con
dltion 81 cheese. II arises from defects in
making and curing. If property made and
cured. cheese j. 4 pcrfect!, lHl easil, d.
:c,,ed A. meat " bread. and j, as whole
some aud yer, much more nutritious than
either The fault j. mainly in the curing.
|, j consumed too green TO be profitable
or wholesome. Ever, body Who eats cheese
N''''" ''''''
in. c.oggel with IA o,er-!uld Of ul;Fimcn'.
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ne NUTRITION H m'Sh' h'Nt ilfA''le' I !
had been 'niI' fpenrd aN' 'ne consumer
stomach h>hnc'''eA recognizing ~ H.
Tenor 'A'ac- rs WI OILY p'N i'f ! Accord
ins 70 ms stomach estimation 81 ''> WORN
II 4 cannot oe bought TT "ha' n considers
1t worth. he VII purchase meat OF some
other food instead and he evidently r'gh' .
when ne declines TO pay more ior y man ne
would i"r good heel
Io The producer there !" some advantage .
IN pushing cheese on to the market green