MILK 259 



simple kind of cheese is also called Dutch cheese, cottage cheese, and 

 schmierkase. 



Neufchatel Cheese. This cheese was originally a French make 

 of soft molded cheese. In this country the process of manufacture 

 has been considerably changed, so that the cheese as now manufac- 

 tured represents a somewhat different type, that is ready for use as 

 soon as made. 



Fresh milk is set at 85Fahr., with sufficient rennet to cause 

 a thorough coagulation in 24 to 36 hours. The curd is then placed 

 in cheese-cloth bags and allowed to drain for some 12 to 24 hours. 

 The draining is assisted by the application of light pressure. When 

 the curd is dry enough it is pressed into cylindrical shapes I%x3 

 inches, and salted from the outside. It is then allowed to drain for 

 several hours, and is placed in a ripening room where in a few weeks 

 it becomes covered with white and blue mold. The cheese is then 

 placed in a cellar for further ripening, and when red spots appear on 

 the outside it is wrapped in paper and tinfoil and marketed. 



American Method of Manufacture. Fresh sweet milk is heated 

 to 1'65 Fahr. for 10 minutes and then cooled immediately to 72 

 Fahr. Until very recently, the milk used was not pasteurized, but 

 the great difficulty in securing reliable milk, together with the ad- 

 vantages of pasteurization and the use of a commercial starter, have 

 made the heating method very popular. 



In large factories the cheese is made in large vats, but on the 

 farm it can be made in smaller quantities in shotgun-cans holding 

 about 30 pounds of milk. After the milk is cooled to 72 Fahr., a 

 small amount of commercial starter is added and enough rennet to 

 insure a thorough coagulation in 18 hours. Usually about 1 c.c. of 

 commercial starter and a /2 c.c. of rennet extract is sufficient to 30 

 pounds of milk if the temperature is maintained at 72 Fahr. As 

 soon as the milk is firmly coagulated it is placed on a cotton covered 

 strainer-rack or in cotton bags to drain. The acidity of the exuding 

 whey at this time should not be over .3% or the flavor of the cheese 

 will be too acid. The draining process requires several hours and 

 should be kept up until all free whey has escaped. Light pressure 

 such as can be obtained in a small cheesepress aids materially in ex- 

 pelling the whey. During the draining process the curd on the outer 

 surface of the strainer should be stirred occasionally to insure even 

 drying. As soon as the curd is sufficiently dry, salt is added at the 

 rate of 2% ounces to 10 pounds of curd. At this time the acidity of 

 the whey should be not over .5%. The cheese should then be pressed 

 for a short time to expel excess whey. It is then kneaded by hand 

 and finally pressed into small cylindrical shapes I%x2% inches, 

 weighing one-fourth pound each. These are wrapped in parchment 

 paper and tinfoil, and are then ready for market. 



Qualities of Neufchatel Cheese. Neufchatel cheese should have 

 a distinct, mild, clean flavor resembling will-ripened cream. The 

 texture should be fairly dry, yet smooth and entirely free from 

 lumps. There should be no leaking whey, and each cheese should be 

 neatly wrapped. The cheese will usually keep in good condition for 



