If you have no caseine, and wish to use cheese, the method [p.6] is as follows:- White cheese (called new cheese), 100 grammes, to which, whilst stirring, add 4 grammes of ammonia, and stir until the cheese becomes paste. Next add to it 10 grammes of glycerine. It is always preferable to use caseine, because, the cheese being more or less drained, it is impossible to judge exactly the quantity of caseine contained in it. ,,,, ,