t±2 , Bulletin 2^6. 



tion of any two of these. The most desirable method is a combination 

 of one and three, viz., the development of lactic acid by the use of a 

 commercial starter or buttermilk and by the use of rennet. A com- 

 mercial starter is simply a culture of lactic acid forming bacteria, and 

 can be secured from any of the dairy supply houses. 



Skimmed milk as it comes from the separator is cooled to 75° Fahr., 

 or the milk may first be pasteurized at 165° Fahr, for 15 minutes and 

 then cooled to 75° Fahr. Then a sufficient quantity of commercial 

 starter or buttermilk is added. The amount of starter depends on the 

 acidity of the milk, the temperature of the milk, the acidity of the 

 starter, and the time allowed for coagulation. When milk is separated 

 in the morning, it should be ready for the addition of rennet early in 

 the afternoon. The acidity should be not over .22% when rennet extract 

 is added at the rate of one-half ounce per 1,000 pounds of skimmed milk, 

 over-acid milk causing defective texture and flavor in the cheese. Coagu- 

 lation usually takes place in a few hours, but the milk should be left 

 undisturbed and kept at 75° Fahr. until the following morning when the 

 curd will have begun to eparate from the whey. The acidity at this time 

 should be not over ,7%. The curd is then scooped onto a large strainer- 

 rack or placed in cotton bags to drain. The expulsion of whey can be 

 liastened greatly by the use of a cheddar cheese press. When all free 

 whey has escaped the curd is packed in milk cans and is ready for ship- 

 ment. This product is commonly called "baker's cheese." 



When cottage cheese is manufactured in small quantities for table 

 use it is prepared somewhat differently. After the curd is sufficiently 

 dry, salt is added at the rate of two ounces to ten pounds of cheese. 

 The cheese is then pressed into round balls or fancy shapes, weighing 

 one-fourth pound to one pound and wrapped in oiled paper. One 

 hundred pounds of skimmed milk will make about 22 pounds of baker's 

 cheese, which sells for lYz cents to 2V2 cents per pound, or about 18 

 pounds of finished cottage cheese which usually retails at 5 to 20 cents 

 per pound, depending on the quality of the cheese and the manner and 

 style in which it is marketed. 



Qualities of cottage cheese. Perfect cottage cheese should be clean 

 in flavor, resembling fresh butter. The taste should be mildly aicd. 

 The texture should be entirely free from lumps or grittiness. Cottage 

 cheese will keep in good condition for two weeks if kept in a cold place. 



