MAKING DIFFERENT KINDS OF CHEESE 403 



added. Continue the stirring until the curd sepa- 

 rates completely, leaving a clear whey entirely 

 free from milkiness. The whey is then removed from 

 the curd and the operation completed as before. In 

 order to get the proper flavor, it will be necessary to 

 mix with the curd some sour, thick milk or cream. 

 This method does not give as satisfactory results as 

 the others described. 



Qualities of cottage-cheese. — 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 the 

 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 grittiness. Difliculty is often experienced 

 in securing a uniform quality at all seasons of the 

 year. The trouble is generally caused by too sud- 

 den changes in the temperature of the curd or in 

 the development of lactic acid. Cottage-cheese 

 should be kept in a cool place. It usually sells for 

 5 to 10 cents per pound. 



Yield of cottage-cheese. — From lOO pounds of 

 milk one should obtain from 20 to 22 pounds of cheese. 

 Variation in moisture makes much variation in 

 yield. 



