94 THE BOOK> OF CHEESE 



fine that they pass through the draining cloth or at 

 other times clog it and prevent drainage. They do not 

 stick together at ordinary temperatures. They cannot 

 be collected by the use of acid because they have already 

 been coagulated with acid. After casein has been 

 coagulated with acid, rennet extract will not recoagu- 

 late the particles. The buttermilk may be mixed with 

 sweet skimmed-milk ; then as the latter coagulates, it locks 

 in the casein of the buttermilk so that it can be collected. 

 If buttermilk from soured cream is used alone, the casein 

 may be collected 1 by neutralizing and heating to 130 

 to 150 F., and holding until the casein gathers together. 

 The whey can then be drawn off. Often there is further 

 difficulty in getting the casein to collect, since the pieces 

 remain so small that they go through the strainer. 



Cheese made entirely from buttermilk is sandy in 

 texture and often not palatable. If the buttermilk with 

 good flavor is mixed with skimmed-milk, it makes a good 

 cheese closely resembling cottage. 



115. Neufchatel group. 2 The Neufchatel process 

 originated in northern France where a number of varieties 

 are included under this as a group name. Among these 

 are Bondon, Malakoff, Petit Suisse, Petit Carre. The 

 name designates a general process of curd-making which 

 is applied to skimmed-milk, whole milk or cream. Some of 

 the resultant cheeses are ripened ; some are eaten fresh. 

 The Neufchatel cheeses of France gained such wide recog- 

 nition for quality that the process of making has become 

 widely known. In America the manipulations of the 



1 Sammis, J. L., Three creamery methods for making butter- 

 milk cheese, Wis. Exp. Sta. Bui. 239, 1914. 



2 Matheson, K. J., C. Thorn and J. N. Currie, Cheeses of 

 the Neufchatel group, Conn. (Storrs) Exp. Sta. Bui. 78, pages 

 313-329, 1914. 



