92 ReEPoRT OF THE CHEMIST OF THB 
The directions commonly given for the manufacture of cottage 
cheese vary greatly in their details as stated by different writers, 
but in general there is a serious lack of specific details in the 
various steps of the operation. Thus, a great variation is found 
in the temperature employed for souring the milk and a still 
greater variation in that used for heating the coagulated mass in 
order to expel the whey. After presenting the results of our work, 
we will discuss the best conditions to be observed in making 
Dutch cheese. 
We will first consider the results of work done when the coagu- 
lation occurred at different temperatures and the milk was al- 
lowed to sour by the lactic acid formed in the decomposition of 
the sugar in the milk. In each of the following experiments, we 
used 20 pounds of pasteurized separator skim-milk and added to 
it one-half of a pound of sour milk as a “starter.” In experi- 
ments 2, 8 and 4, portions of the same milk were used. The milk 
was kept at temperatures varying from 40° to 80° F. (5° to 
27° ©.) in different experiments until fully coagulated, which 
required from 24 to 48 hours. After the mass of curd was cut 
or broken, it was heated to 85° to 90° F. (29° to 32° C.), until 
the whey separated well. It was then allowed to drain as long 
as whey continued to come from the mass, usually being suspended 
in a muslin bag to facilitate the draining. 
Determinations of sugar were made in the milk, whey and 
cheese; and a record was kept of the amounts of whey and 
cheese. The conditions employed and the results obtained in the 
different experiments are given in Table II. 
Taste II.—SHowING CONDITIONS AND RESULTS IN MANUFACTURE 
oF CoTTaAGE CHEBSE. 
| 
Tempera- Perot dl 
No. of } tureused') pounds |. of moist Per ct. Pounds | Per ct. of | Pounds 
experi- | in coagu- | of ira ant of sugar of sugar nitrogen | of nitro- 
ment. ae CEES. in in in | gen in 
milk. 
| 
Milk. Degrees F. Milk. Milk. Milk. Milk. Milk. 
1 70°-72° | 20.5 | ————_ } 5.78 1.19 0.59 | 0.12 
2 40°-50° | 20.5 | ——— | 5.69 All Sale 0.56 0.11 
3 60° 20.5 5.69 ily led 0.56 0.11 
4 80° 20.5 | 5.69 7 0.56 O-n1 
Whey. | Whey. | | Whey. Whey. | Whey. Whey. 
a —————————— 15.87 | —————— 4.54 0.72 0. 13: | 0.02 
2 16.31 4.78 0.78 | 0.14 0.02 
3 16.31 4.47 O78.) 0.13 0.02 
4 15.31 | 4.35 0.67 | 0.13 | 0.02 
| 
Cheese. Cheese. | | Cheese. Cheese. | Cheese. | Cheese. 
2 3.94 | 75.8 4.04 0.16 | 2.41 | 0.10 
2 | 3.56 70.9 | 3.28 0.12 | 2.50 0.09 
3 | 3.63 71.8 | 3.40 O.g2st 2.43 0.09 
4 4.63 83.9 4.08 0.19 | 2.00 0.09 
| 
