CHAPTER VII 

 CHEESES WITH SOUR-MILK FLAVOR 



THE cheeses with flavor of sour milk are probably more 

 widely used than any other group. Historically and to 

 a very large degree at present, they are farm cheeses. 1 

 No estimate of volume of such production in the house- 

 hold has ever been made. The utilization of surplus 

 milk in this way is of ancient origin. 



With the introduction of the factory system of han- 

 dling milk, the manufacture of such cheese in the house- 

 hold was largely dropped. The rise in price of all food 

 substances and increasing appreciation of the food value 

 of milk products have made the recovery of all surplus 

 milk in some form very necessary. The manufacture 

 of cottage, Neufchatel and cream cheese is one of the 

 best forms of such recovery which may be adapted to 

 utilize any grade from skimmed-milk to cream. Large 

 quantities of skimmed-milk have frequently been lost 

 from the total of human food by the manufacture of 

 casein for industrial uses, and by use as stock feed. 



110. Skim series. The kinds of cheeses eaten fresh 

 have in common a very soft texture and the flavor of 



1 Frandsen, J. H., and T. Thorsen, Farm cheese-making, Univ. 

 Neb. Ext. Serv. Bui. 47, pages 1-16, 1917. 



Michels, J., Improved methods for making cottage and 

 Neufchatel cheese, N. C. .Exp. Sta. Bui. 210, pages 29-38. 



Fisk, W. W., Methods of making some of the soft cheeses, 

 Cornell Exp. Sta. Circ. 30, pages 41-62, 1915. 



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