CHEESES WITH SOUR- MILK FLAVOR 91 



souring; (2) removing the sour cream which is usually 

 used for butter-making ; (3) scalding the curdled skimmed- 

 milk either by slowly heating it in the original vessel 

 surrounded by hot water or by actually pouring an 

 approximately equal volume of boiling water into the 

 curdled mass; (4) bagging and draining the mass until 

 it reaches the desired texture; (5) the kneading of the 

 mass with the addition of salt and cream. The result- 

 ing product varies greatly in quality. Unfavorable fer- 

 mentations frequently affect the flavor. 1 The " scalding " 

 varies from a temperature of 90 F. almost to boiling 

 with a resultant texture varying from almost the smooth 

 buttery consistency of Neufchatel to hard coarse granular 

 lumps. The best practice, using clean well-cared-for 

 milk and draining at low temperature, produces a very 

 attractive cheese. Such cheese is heated to 90 to 100 F. 

 on the maker's judgment, drained carefully, kneaded well 

 by hand or by machine with the addition of cream to give 

 it an attractive texture and flavor. 



113. Factory practice. When cottage cheese is made 

 in the factory, 2 separated milk is taken; it should be 

 pasteurized and then soured by a lactic starter. The 

 souring can be accelerated by the use of a starter, which 

 may be added at the rate of 0.5 to 5 per cent of the 

 skimmed-milk used, depending on the amount of starter 

 that can be made. Generally, the more starter added, 

 the more rapid will be the coagulation and the better 

 will be the flavor of the cheese. As soon as the milk 

 has thickened, the curd is ready to be broken up and 



1 Tolstrup, R. M., Cheese that farmers should make, Iowa 

 Agr. 15 (1914), 2, pages 89-90. 



2 Van Slyke, L. L., and Hart, E. B., Chemical changes in the 

 souring of milk and their relations to cottage cheese, N. Y. 

 (Geneva) Exp. Sta. Bui. 245, pages 1-36, 1904. 



