128 Bulletin 270. 



mixed with the curd to give it more or less a creamy consistency and 

 to increase its richness. After saUing at the rate of 2 ounces for 10 

 pounds of cheese, it is pressed into rectangular shapes iY\' x 2]/x" x 2-34", 

 and wrapped in parchment paper and tinfoil. These weigh about 

 one-fourth pound, and usually retail for 10 cents each or 40 cents per 

 pound. One hundred pounds of milk plus the added cream will make 

 about 22 pounds cream cheese, so that it yields a large profit. 



Average composition of cream cheese. 



Water 44% 



Fat 40% 



Proteids 12% 



Sugar, lactic acid, etc 3% 



Ash 1% 



100% 



Qualities of cream cheese. Cream cheese should be clean in flavor, 

 with a distinct mild aroma resembling fresh butter. It should be of a 

 creamery consistency with plenty of body, but entirely free from lumps. 

 When kept in a cold place cream cheese will remain in good condition 

 for at least 10 days, but deteriorates rapidly in hot weather. It makes 

 a very desirable lunch cheese and is much used for this purpose. 



Defects in cream cheese. The defects with their causes and remedies 

 as described under cottage cheese apply with equal importance to 

 Neufchatel and cream cheese. 



SANDWICH NUT CHEESE. 



This style of cheese originated in the Department of Dairy Industry 

 of the New York State College of Agriculture, and is one of the most 

 delicious varieties of soft cheese, being much used in the preparation 

 of cheese sandwiches. 



Method of manufacture. To 10 pounds of cream cheese add one- 

 fourth pound of mixed walnuts and almonds. The nuts should first 

 be blanched by soaking in hot water for a few minutes and then remov- 

 ing the dark-colored skins with the fingers. The nuts are ground finely 

 in a meat mincing machine and mixed evenly through the cheese, which 

 is pressed into the regular cream cheese mold and wrapped in parch- 

 ment paper and tinfoil. These weigh one-fourth pound and retail at 

 JO cents each or 40 cents per pound. 



