80 EXPERIMENT STATION RECORD. [Vol.40 



The results of tests with different quantities of rennet indicated that from 

 0.5 to 2 cc. per 100 lbs. is most satisfactory for Neufch&tel and from 1 to 2 cc. 

 for cream cheese. In experiments with pepsin as a substitute for rennet, pepsin 

 was used in making cream cheese in quantities of £ to ^h gm. per l<"» lbs. of 

 milk, and fat determinations were made of the whey. The use of about A gm. 

 gave the best results. The fat losses in the whey were practically the same for 

 both the pepsin-made and rennet-made cheese. 



In studies of the effect of temperature on the making process, temperatures 

 ranging from 15 to 34}° C. (59 to 94.1° F.) were used. A degree or two of 

 variation between the temperature of setting and that of pouring was ob- 

 served, and a temperature below 25° or much above 30° did not prove desir- 

 able. It was noticed that the losses of fat Increased with the higher per- 

 centages of fat and that the losses with the low setting temperatures were 

 somewhat high. 



To determine the effect of the starter on the making process, samples of 

 Neufch&tel and cream cheese were made with <>. 1. 10, 50, 250, and 1,250 cc. of 

 starter per 30-lb. unit. The loss of fat showed the desirability of using a 

 starter instead of depending upon the normal fermentation. The use of a 

 heavy starter and of milk ripened to a high degree before setting had a ten- 

 dency to check drainage. The best results were secured with setting the milk 

 at 28.5° and using rennet at the rate of 1 cc. per 100 lbs. The use of dif- 

 ferent quantities Of starter up to -"'0 cc. per unit of 30 Iba showed very little 

 difference in the flavor of the cheese. 



Several trials were made to study the effects of pasteurization on fat loss 

 and drainage. No marked difference in the fat losses was observed when pas- 

 teurized and nonpasteuri/.ed milk were used in making the cheese. With 

 Neufch&tel cheese the curd from pasteurized milk showed a tendency to retain 

 mure of the whey than the curd from unpasteurized milk. When the pas- 

 teurized and the raw product were handled under the same conditions the 

 pasteurized cream cheese contained an average of 49.46 per cent of moisture 

 as compared with 47 per cent for the cheese from the unpasteurized milk, a 

 study of the effect of homogenization on fat losses in cream cheese indicated 

 a slight advantage due to the process but hardly sufficient to make it profitable. 



In a study of the influence of yield on quality, samples of cream cheese were 

 pressed to yield from 15 to 24 lbs. per 100 lbs. of milk and Judged at intervals 

 of a few days during storing periods of 15. IS, and 2S days. The sampleB yield- 

 ing highest were found slightly more acid than those Of the lower yields which 

 ranked lower in texture. The cheese giving a yield of 18 lbs. per 100 lbs. of milk 

 stood first in preference and that with a yield of 21 lbs. Stood second. Samples 

 containing 0.75 and 1.25 per cent of salt seemed to keep equally well, but the 

 proportion of 0.75 to 1 per cent is recommended, as a higher percentage tends 

 to hide the finer flavors. 



The influence of the holding system of pasteurization was studied in cream 

 cheese from milk unpasteurized and from milk initially heated by running it 

 through a pasteurizer at about 02° for 35 minutes or longer. The samples 

 were stored at 20, 15, and 10 and 5°. The results seemed to indicate that 

 for about the first 10 days the preference was in favor of the pasteurized product 

 for all temperatures. From 10 to 15 days the preference was for the pas- 

 teurized cheese held at 15 and 5°. and for the unpasteurized cheese at 10 

 and 20°. In nearly every case the texture of the pasteurized product was 

 judged superior to the unpasteurized. 



other results secured shewed that homogenizatiou of milk for making r 

 types of cheese can not be recommended, and that there was very little differ- 

 ence in the keeping qualities of cream cheese from milk pasteurized either hy 



