55 



salted at the rate of 1 pound of silt for 100 pounds of curd, or to 

 taste, shaped into pound or half-pound balls, and finally wrapped in 

 oiled i)aper. For the fmest quality of cheese, the curd before being 

 made into balls should be mixed with thick cream, j^referably ripened 

 cream, at the rate of 1 ounce of cream for 1 pound of cheese (reference 

 No. 21, p. 34). 



4. Manufacture of cottage cheese with use of starter. — A good 

 starter is added to milk at the rate of 2 or 3 pounds to 100 pounds of 

 milk and thoroughly mixed through the mass of milk and then 

 treated as described under the preceding paragraph 3 (reference No. 

 21, p. 35). 



5. Manufacture of cottage cheese with use of starter and rennet. — The 

 starter is added as described in paragraph 4 preceding, and about 

 eight hours later rennet extract added at the rate of 1 ounce for 1,000 

 pounds of milk. The operation is completed as before described (refer- 

 ence No. 21, p. 35). 



6. Manufacture of cottage cheese hy direct addition of hydrochloric 

 acid.— IlsiYC the milk at 70° to 80° F. Measure out pure hydrochloric 

 acid, of specific gravity 1.20, at the rate of 10 ounces for 100 pounds of 

 milk, dilute with ten times its bulk of water and add to milk gradu- 

 all}^ stirring the milk constantly while the acid is being added. Con- 

 tinue the stirring until the curd separates completely, leaving a clear 

 whey entirely free from milkiness. The whey is then run from the 

 curd and the operation completed as before. In order to get the 

 proper flavor, it wall be necessary to mix with the curd some loppered 

 milk or cream (reference No. 21, p. 35). 



7. Qualities of cottage cheese. — (Reference No. 21, p. 36.) Flavor 

 and texture are the most important qualities in cottage cheese. The 

 flavor should be that of mildly soured milk or well-ripened cream. 

 There should be an entire absence of all objectionable flavor, such as 

 bitter taste, stable flavor, etc. If the cheese tastes too sour it is 

 usually due to keeping too much whey in curd. The use of a starter 

 is apt to insure the right kind of flavor. The texture of cottage cheese 

 is largely dependent on the amount of moisture in the cheese. 

 When the percentage of moisture is much below 70, the cheese is 

 harsh, dry, and sawdust like. The right texture of cottage cheese is 

 smooth and free from harshness. 



8. Yield of cottage cheese. — From 100 pounds of milk one should 

 obtain from 20 to 22 pounds of cheese. Variation in moisture makes 

 much variation in yield (reference No. 21, p. 14). 



9. Composition of cottage cheese. — Cottage cheese of the best texture 

 contains 70 to 75 per cent of moisture. Curdling milk at too high a 

 temperature and heating the curd too high or too long will make the 

 cheese too dry. Cottage cheese contains about 3.5 to 4 per cent of 

 milk sugar and 2 to 2.5 per cent of nitrogen, mostly in the form of 

 casein lactate (reference No. 21, p. 14). 



