Abstract
In the course of making goat milk cheese, the putrefaction was prevented by the following method: after matting, the coagulated mass was buried in a bed of charcoal ashes and left in a cool place. The ashes kept in dryness were renewed several times till the complete ripening of the cheese.
The nutritive value of the cheese was estimated by growth rate of rats fed with it and by its effects on the regeneration of the liver protein of fasted mice and was found to be not only superior to that of “natto”(fermented soybeans) but even superior to that of“natto”plus methionine.
