The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1906-03-14
CHEESE VERSUS MEAT
The Digestive Qualities of the Casefn
Product and It's Attributes.

Product and It's Attributes,
Otto Hehner, a well known London
analytical chemist, has come out strong
for cheese. He says that cheese is
much more useful as a food than paste
BOARD. 1t not only contains more nutri-
ment, but it also has character. There
is something individual about cheese.
1t has moods. Anybody knows this
| who has ever tried to make q rabbit
or has eaten many. A man is bound
to entertain a high regard for cheese.
| 1t has some spirit. On occasions it
will stand up and disagree with him.
Mr.. Hehner says: "a proper mix
ture of soft, ripe cheese and bread and
! water contains everything which q
! human being requires in the way OF
! food" This is cheering news. 1t may
be said that all failures spring from
brains which may have had many
| ideas, but have had just II idea too
few. A man runs for President Of the
| United States. He is not elected.
There is something about him that
didn't take. His brain was lacking
perhaps by a margin the width Of a
| hair. 1t didn't meet conditions. 1t
wanted ideas. What more natural
that it was badly or improperly nour-
| ished. That brain needed cheese.
Mr.. Hehner says cheese contains cv-
erything that the human economy re-
Guires. This is wonderful to contem-
plate. There are human ideas locked
up latent in the cheese on your table.
1t holds within it's compressed space
great pictures, presidencies, tunnels,
stupendous engineering feats, not to
say the explanation of what became
Of Charley Ross.
weight for weight" says Mr.. Heb
ner, 'cheese is at least twice as nour-
ishing as good meat, while it is far
easier to take too much meat than it
is to consume too much cheese" This
is strictly true. Many have discovered
this independently Of Mr.. Hehner.
They may marvel at his enthusiasm.
Cheese is a far more useful food
than nuts" says Mr.. Hebner, "be-
cause it is made from the best of all
foods, namely, milk, and it is even bet
ter than milk in that in the process OF
ripening certain digestive changes oc-
cur which make the caSein more di-
gestible. Good cheese made Of whole
milk consists of about one-third water,
one-third fat, one-quarter casein, the
balance being salts, including phos-
pilates.
Butter fat is the most digeStible fat
in the human dietary, and it does not
undergo any particular change during
the ripening of the cheese. The casein,
on the other hand, undergoes great
changes. 1t is these changes in the
casein that give the cheese its particu-
lar character-noble or base.
There are multituGes OF living bac-
terra in the milk, and these grow upon
the casein of the cheese, acting upon
it the same way that pepsin would act
upon fresh milk. During the ripen-
ing of the cheese there are thus formed
albumoses and peptomes, which are
necessary products Of digestion before
albuminous substances can be made
available for the system.
"These changes are most marked in
the soft cheeses like Camembert, Brie
and Port du Salut. Camembert is soft,
not because it contains more water
than hard cheeses, but because the
casein is in a digested condition.
Next in point of digestibility to
these come the creamy ripe cheeses
like Stilton, Gorgonzola, Cheddar and
Cheshire. Cheeses of a hard character
are more difficult to assimilate.
But the most difficult cheeses to
attack by gastric juice are those made
from wholly or partly skinned milk.
Among this class are the Dutch
cheeses, and sometimes Gruyere. With
the exception Of skim cheeses like
these, it would be misleading to say
that any particular variety is diGesti-
BILE or indigestible. 1t depends upon
the state of ripeness and the constitu-
ton and bylaws of the eater. A raw,
fresh cheese should be avoided as the
plague, but if eaten it requires the
most careful mastication, and notiica-
ton to the insurance companies.
"All cheeses, however, require the
addition of bread or some other farm
aeeous matter, because fat and nitrog-
enous matter must be supplemented in
the human diet by q carbohydrate,
like sugar or starch.
ut would, Of course, be quite possible
to eat too much cheese, and then pre-
cisely the same troubles would occur as
follow upon too great a consumption Of
meat, and the wages Of sin is DEATH"
New England Grocer.