CHEESES WITH SOUR-MILK FLAVOR 105 



and wrapped when it reaches the regular size of the 

 variety. 



All forms when molded go directly into the boxes and 

 then back to the refrigerators until demanded for actual 

 use. The details of the process differ according to the 

 form made. 



131. Skimmed-milk Neufchatel. Separator skimmed- 

 milk is frequently made into curd by the Neufchatel 

 process. The absence of fat eliminates the largest element 

 of loss in manufacture. Each stage of the making process, 

 therefore, may be shortened. The demand that the curd 

 shall be smooth and buttery in texture rather than rough 

 or gritty requires the exercise of care in curdling of milk. 

 The draining and pressing of the curd may be accomplished 

 much more rapidly than in the fatty cheeses. The final 

 product should differ from cottage cheese in smoother 

 texture, milder acidity and, as a rule, cleaner flavor. In 

 composition, the absence of fat must be largely compen- 

 sated by leaving more water in the cheese. Such a 

 product reaches the market with 65 to 75 per cent of water 

 and perhaps 1.25 per cent of salt. Casein forms 20 to 30 

 per cent of the mass. 



These cheeses are very perishable on account of their 

 high water-content. The destructive effect of micro- 

 organisms both in the interior of the cheese and upon its 

 surface is rapid. 



Cheeses of this description may be found in the trade 

 as cottage cheese, Neufchatel style, and as Neufchatel 

 made from skimmed-milk ; skimmed-milk Neufchatel 

 would be a strictly proper labeling. 



132. Baker's cheese. There is considerable market 

 for skimmed-milk curd as Baker's cheese. This product 

 is essentially skimmed-milk Neufchatel curd, partially 



