124 Bulletin 270. 



(b) Remedy. If uniform results are to be obtained the temperatures 

 and acidity mut be uniformly controlled. In cold weathei 

 the building should be warm. The use of an acidimeter 

 affords an accurate means of determining the amount of 

 acid at all imes, and when this is known the developments 

 can be controlled by raising or lowering the temperature as 

 desired. Lactic acid forms most rapidly at 90° Fahr., and 

 as this temperature is lowered the growth of lactic acid 

 forming bacteria is checked proportionally. An important 

 fact to remember is that the lower the temperature and still 

 have a proper coagulation, the smoother will be the texture. 



B. Soft, pasty or mushy texture. 



(a) Causes. Too much moisture in the cheese, due to one or more of 



the following conditions : 



(a) Too low temperature of coagulation. 



(b) Imperfect coagulation. 



(c) Insufficient drying. 



(b) Remedy. The precautions given under dry texture apply here 



as well. 

 The great secret of successful cottage cheesemaking lies in the proper 

 controlling of temperature, acidity and moisture during the entire manu- 

 facturing process. A high moisture content means more whey and there- 

 fore more milk sugar, and ubsequently a greater and more rapid forma- 

 tion of acid. In dry cheese the formation of acid is slower. 



NEUFCHATEL CHEESE 



Neufchatel cheese was originally a French make of soft molded 

 cheese. In this country the process of manufacture has been consider- 

 ably changed, so that the cheese as now manufactured represents a 

 somewhat different type, that is ready for use as soon as made. 



Foreign method of manufacture. Fresh milk is set at 85° Fahr., with 

 sufficient rennet to cause a thorough coagulation in 24 to 36 hours. 

 The curd is then placed in cheese-cloth bags and allowed to drain for 

 some 12 to 24 hours. The draining is assisted by the application of light 

 pressure. When the curd is dry enough it is pressed into cylindrical 

 shapes i%"x3", and salted from the outside. It is then allowed to 

 drain for several hours, and is placed in a ripening room where in a few 

 weeks it becomes covered with white and blue mold. The cheese is then 

 placed in a cellar for further ripening, and when red spots appear on 

 the outside it is wrapped in paper and tinfoil and marketed. 



