CHEESES WITH SOUR-MILK FLAVOR 93 



to 2 per cent of salt, without an objectionably salty 

 taste. This cheese is commonly sold by measure, some- 

 times in molds or cartons. The manufacture of all forms 

 of cottage cheese has been largely superseded by the 

 making of skimmed-milk Neufchatel or Baker's cheese. 



The yield from one hundred pounds of skimmed-milk 

 runs up to fourteen to nineteen pounds of cheese, when 

 made very wet or from pasteurized milk. The yield 

 varies with the moisture-content of the cheese, being 

 greater for cheese with a high content. Too much 

 moisture or whey should not be left in the curd, how- 

 ever, as this will render it too soft to be handled. 



Cottage cheese made by either the home or factory 

 practice is a quickly perishable article. Although the 

 acid restrains bacteria at first, the high percentage of 

 water favors the growth of molds which tolerate acidity, 

 especially Oidium (Oospora) lactis and the Mucors or 

 black molds. These molds destroy acidity rapidly and 

 thus permit the bacteria of decay to develop and to 

 produce objectionable taste and odors. Spoilage in 

 these products is accelerated by the kneading process 

 which distributes air throughout the mass and with it 

 all forms of microbial contamination. 



114. Buttermilk cheese. A cheese closely resembling 

 cottage may be made from buttermilk. If the buttermilk 

 came from cream which was churned before it became 

 sour, the process is the same as that already described 

 for the making of cottage cheese from skimmed-milk. If 

 the buttermilk came from sour cream the process of 

 manufacture is much more difficult. The casein of sour 

 cream has already been coagulated with acid and broken 

 during churning into very minute rather hard particles. 

 These fine particles are difficult to recover. They are so 



