FANCY CHEESES FOR THE FARM AND FACTORY 



While fancy checsemaking is in some ways an ancient practice, it is 

 a branch of the dairy industry that is rapidly becoming very important, 

 and it is doubtful whether any other branch offers so great a field for 

 profit. During the past year, the Department of Dairy Industry of the 

 New York State College of Agriculture has made a study of a few of the 

 most common American varieties that can be made most easily and satis- 

 factorily on the farm or in the factory. Some of this information is 

 already available in book form, but many of the directions commonly 

 read are either too brief, inaccurate or entirely misleading. 



The number of requests coming to us from dairymen for information 

 on the making of these soft or fancy cheeses has been great and is rapidly 

 increasing. . It is for the purpose of furnishing this information that this 

 bulletin has been prepared. Only important and profitable varieties have 

 been experimented with, the idea being to secure information of value in 

 aiding manufacturers to prevent or overcome defects in their product and 

 to insure a more uniform quality. Particular attention has been given to 

 the effects of changes in temperature and acidity. In this latter work, the 

 use of the acidimeter has been most valuable. A great volume of de- 

 tailed results is omitted from this publicaton, and we give only directions 

 which have proved of best service in our work and which can be accur- 

 ately and easily followed by the cheesemaker. Practical directions are 

 given for the making of each variety, together with a number of precau- 

 tions and suggestions for preventing and overcoming defects in the 

 quality of each. 



COTTAGE CHEESE 



In America, cottage cheese is manufactured more extensively than 

 any other variety of soft cheese made from skimmed milk. A consider- 

 able amount is used on the dinner table, but the great bulk of it is used 

 by bakers in the preparation of fancy cheese biscuits. For this reason it 

 is often baker's cheese. 



Method of manufacture. Cottage cheese is the product obtained by 

 the precipitation of the solids of skimmed milk or buttermilk. This 

 precipitation can be accomplished in several ways: (i) by the develop- 

 ment of lactic acid; (2) by the addition of other acids (contrary to law 

 in New York State) ; (3) by the addition of rennet; (4) by a combina- 



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