402 SCIENCE AND PRACTICE OF CHEESE-MAKiNG 



3. Method of making cottage-cheese with use of 

 starter and rennet. — The starter is added as pre- 

 viously described. About 8 hours later rennet- 

 extract is added at the rate of i ounce for each 

 1,000 pounds of milk. The rennet should be well 

 diluted with cold water to prevent too rapid coagu- 

 lation. The balance of the process is similar to that 

 already described. When rennet is used, the coagula- 

 tion can be secured with a smaller percentage of acid 

 development. About 0.4 per cent acid in the whey 

 at the time of its removal makes the best flavor and 

 texture. 



4. Method of making cottage-cheese from skim- 

 milk and buttermilk. — This process is now becoming 

 popular with manufacturers of cottage-cheese, 

 since it affords a way of utilizing milk that might 

 otherwise be wasted. The buttermilk and skim- 

 milk are mixed in various proportions. The tem- 

 perature for heating the milk depends on the amount 

 of buttermilk and the amount of acidity. The 

 lower the temperature vised consistent with a good 

 coagulation, the smoother will be the texture of 

 the cheese. In making cottage-cheese by any of these 

 methods the quality can generally be improved and 

 greater uniformity secured by the use of a small 

 amount of rennet. 



5. Method of making cottage-cheese by direct 

 addition of hydrochloric acid. — Have 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 

 weight of cold water and add to milk gradually, 

 stirring the milk constantly while the acid is being 



