From "The Book of Cheese", 1918.
Although it has been
a staple food with many races for uncounted years, there
is a widespread belief that cheese is suitable for use chiefly in small quantities as an accessory to the diet, and that
in large quantities it is likely to produce physiological
disturbances. The question of digestibility was made
the subject of a special investigation by the United States
Department of Agriculture.
Calorimeter experiments were made to test the digestibility of several varieties of
cheese and some of these varieties at various stages of
ripening. All forms of cheese were found to be digested
as completely as most of the usual forms of food. Approximately
90 per cent of the nitrogenous portion (casein)
was retained in the body. Unripe cheese in these experiments
was apparently digested as completely as the ripened
These experiments make clear the possibility
of making cheese a more prominent article in the regular
dietary than is usual in America. They especially point to
the desirability of the use of the skim and partially skim
cheeses, which as cheap sources of protein when properly
combined with other foods, may be made to replace
meats as a less costly source of proteins.
Cheese is then
to be classed with meat and eggs, not with condiments.
An ounce of Cheddar cheese roughly is equivalent to
one egg, to a glass of milk, or to two ounces of meat.
It is properly to be combined with bread, potatoes and
other starchy foods, lacking in the fat in which the cheese
These experiments included Roquefort, fresh-made
and ripe Cheddar, Swiss, Camembert and Cottage cheese.
A Plain French Omelet
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