100 Report OF THE CHEMIST OF THE 
(3) Advantages of using an artificial acid directly in making 
cottage cheese—The following advantages may be mentioned in 
favor of making cottage cheese by direct addition of an artificial 
acid to milk: 
First, there is a marked saving of time and labor.—When milk 
is soured in the usual way, it is necessary to wait 24 to 48 hours 
and, even when a starter and rennet are used, not much less 
than 24 hours is required. In the use of acid, the curd separates 
at once. In the usual method of coagulation, the curd has to 
be cut or broken up, while in the direct use of an acid the curd 
is made to separate at once in flakes by stirring. From the 
beginning of the operation to the removal of the whey, only a 
few minutes are required by using artificial acid, while by natural 
souring the same stage is reached only after 24 to 48 hours. 
Second, ordinary room temperature can be used.—In our experi- 
ence, a temperature of 70° F. to 80° F. (21° C. to 27° C.) gives 
entirely satisfactory results. In normal souring, a considerably 
higher temperature is required after souring and coagulation to 
make the whey separate rapidly and at the same time clear and 
to put the curd into condition to drain readily. 
(4) Objections to the use of artificial acids in making cottage 
cheese.—The following objections may be suggested against the 
direct use of artificial acids in making cottage cheese: 
First, cottage cheese made from sweet milk by the direct ad- 
dition of an artificial acid does not have the characteristic flavor 
of cheese made from milk that sours in the usual way. This 
objection may easily be met since the flavor may readily be 
secured by mixing with the cheese some sour milk, or preferably, 
cream. . ; 
Second, the cost of acid adds to the cost of the process of 
manufacture. To make 100 pounds of milk into cottage cheese 
would require 8 to 10 fluid ounces of hydrochloric acid. This 
amount of milk would make about 18 pounds of cheese; and 
the acid required would cost between 4 and 5 cents, or at the 
rate of about one-quarter of a cent for each pound of cheese. 
When the saving of time and of heat is taken into consideration, 
it is readily seen that the small additional cost is more than 
balanced. 
——y a ey 
