54 



EXPERIMENT AND PRACTICE WORK, TWELFTH LECTURiJ. 



Time required. — A half hour or less a day for several days will give 

 more effective results in jud^inj^ cheese than to devote more time con- 

 tinuously in one day. 



Apparatus required. — A cheese trier. 



1. The use of a cheese trier in takinp; a sample ])hv^ from a cheese 

 should be learned first. 



2. Have a score card ready. The examination of cheese for flavor 

 is tried b}'" direct smellino; of plug and by warming some of the cheese 

 in the hand. In each cheese examined let each one indicate what 

 flavor or flavors he perceives and give it a numerical score. The 

 examination for texture, body, color, appearance, and salt is carried 

 on similarly, each one keeping a careful record describing each quality 

 and also giving each a numerical value. After the examination of 

 one cheese is completed it will be well for the instructor to go over 

 the whole work in detail, pointing out any errors in judgment that may 

 appear on the different score cards. Let every point be fully explained. 

 Then pass on to another cheese. It is desirable, of course, to have as 

 much variety as possible in the cheeses examined. 



THIRTEENTH LECTURE. 



THE MANUFACTURE OF COTTAGE CHEESE AND OF POTTED OR CLUB 



CHEESE. 



Cottage or Dutch cheese is the product made by allowing milk to 

 stand until it coagulates by ordinary souring, the curd being drained 

 to allow the escape of much of the whey, after which it is salted, 

 pressed into the form of balls, and is then ready for consumption. 



1. Material to use. — Skim milk should be used. Whole milk loses 

 too much of its fat in being made into cottage cheese. 



2. Preparation and use of starter. — In making cottage cheese on a 

 large scale considerable time can be saved by hastening the souring 

 of the milk through the use of a starter prepared as described in Lecture 

 7, paragraphs 4 and 5. The character of the starter is of much im- 

 portance. Impure starters may cause slimy fermentation, and from 

 such curd the whey will not separate easily (reference No. 21, p. 34). 



3. Manufacture of cottage cheese witJiout starter. — The milk is kept 

 at a temperature of 70° to 75° F. until well curdled, which will usually 

 require twenty-four to forty-eight hours. The curdled mass is then 

 broken by hand or cut by a curd knife and is heated gradually to 90° F. 

 and is kept at this temperature until the whey appears clear. When 

 the heat is so applied as to require thirty to forty minutes to reach 

 90° F., then the whey will usually separate clear in fifteen or twenty 

 minutes. The whey is then removed and the curd is put into muslin 

 bags or on racks and drained as long as whey runs. The curd is then 



