Cheeses for Farm and Factory. i±^ 



Composition of cottage cheese. 



Water • • 72% 



Proteiid;e- • ,. . 20% 



Sugar, lactic acid, etc 5.5% 



Ash \. 2.^0 



100.00% 

 Defects in cottage cheese — causes and remedies. 



1. Defects in flavor. 



Unclean, bitter, acidy, and food flavors are the important ones. 



(a) Causes. 



(i) Bacteria, which gain entrance in one or more of the fol- 

 lowing ways: 



(a) Unclean milk supply. 



(b) Unclean utensils. 



(c) On dirt carried by flies. 



(d) Impure starters. 



(e) Development of acid. 



(2) Flavors of strong smelling foods which the cows have 

 eaten. 



(b) Remedy. It is pract/cally impossible to make the cheese any 



better than the milk-supply. Many undesirable flavors can 

 be avoided, however, by pasteurizing part or all of the skim- 

 med milk and ripening with a good commercial starter. 



2. Defects in texture. 



A. The most common defects are dry, mealy and lumpy texture, 

 (a) Causes. Too little moisture or an uneven incorporation of moist- 

 ure in the cheese, due to one or more of the following causes : 



(a) Too high or uneven temperature during the manu- 



facturing process. This usually occurs in cold 

 weather in buildings where the temperature can- 

 not be controlled. 



(b) Over-development of acfd. 



(c) Too rapid drying or uneven drying. 



(d) Use of too much rennet, 

 (e) Uneven coagulation. 



