Cheeses for Farm and Factory. llj 



Composition of Neufchatel cheese. 



Water 50% 



Fat 24% 



Proteids 18% 



Sugar, lactic acid, etc 5% 



Ash 3% 



100% 



Precautions to observe in making Neufchatel cheese. The making 

 of Neufchatel cheese is easy and very profitable, but in order to secure 

 a iniiformly good product each day strict attention must be given 

 to the control of temperature, acidity and moisture. High temperature, 

 too much rennet, too much acid, too rapid drying and uneven drying 

 all cause lumpy texture. It is very important that the curd be prop- 

 erly coagulated before being placed in the draining process. If it is 

 too soft or breaks up too much in being transferred from the can to 

 the strainer, uneven drying usually results. 



Fig. 2. — Neufchatel cheese mold. Fig. 3. — -Cream cheese mold. 



CREAM CHEESE 



Cream cheese is one of the most largely used American-made fancy 

 cheeses. Several companies in New York State manufacture it at con- 

 siderable profit. 



Method of manufacture. The method usually followed is similar to 

 that used in making American Neufchatel cheese, except that thin 

 cream testing at least 10;^ fat is used in place of whole milk. The 

 great disadvantage in this method is the large loss of fat during the 

 manufacturing process. During the long period of coagulation, the 

 fat rises to the top and is very difficult to reincorporate without serious 

 loss. To avoid this loss of fat the following method is now much used 

 with excellent results. 



Whole milk is treated in exactly the same manner as in making 

 American Neufchatel cheese. As soon as the curd is sufficiently dry, 

 and before adding the salt, a small amount of well-ripened cream is 



