CHEESES WITH SOUR-MILK FLAVOR 107 



cause of cost and, second, because they are so commonly 

 associated with less perishable products as to mislead 

 either dealer or consumer into holding the product for 

 too long a time. The paper or tin-foil package can be 

 kept only at refrigerator temperature, hence automat- 

 ically keeps its possessor reminded of the perishable nature 

 of its contents. 



Neufchatel of the best quality made from whole milk 

 testing about 4 per cent fat may be expected to fall 

 within the following limits ; 1 many grades contain more 

 water than this at the expense of flavor and keeping 

 quality : 



Water 50-55 per cent 



Fat 23-28 per cent 



Casein 18-21 per cent 



Salt . , 0.5-1.25 per cent 



Yield 12-14 Ib. per 100 Ib. of milk. 



134. Partially skim Neufchatel. Brands of Neuf- 

 chatel made from milk that would test every gradation 

 from whole milk to separator skimmed-milk may be 

 found. The quality of the product varies with the skill 

 of the maker from brands no better than cottage cheese 

 to products scarcely distinguishable from the best whole- 

 milk Neufchatel. Many factories that produce more 

 than one quality of Neufchatel use labels of different 

 color, different design or both to separate them; for 

 example, blue labels usually stand for whole milk, red 

 labels represent lower grades. Sometimes the difference 

 in material is indicated by a clear cut grade mark. Fre- 

 quently color, a design of label or both are the only 

 definite marks upon the cheese. The consumer un- 

 familiar with the trade practice commonly has no means 

 of knowing the quality of the product offered. Such 



1 Taken from Conn. (Storrs) Exp. Sta. Bui. 78, page 328. 



