14 



FARMERS BULLETIN 960. 



of cream cheese. With milk testing less than the above, a smaller 

 yield and a lower grade of cheese will be obtained. Although there 

 may be slight seasonal fluctuations in the solids of milk, yet for the 

 most part the yield of cheese, other conditions being equal, is almost 

 directly proportional to the per cent of fat. There may be varia- 

 tions in yield of cheese, however, due to mechanical factors, such as 

 longer pressing. 



Xeufchatel cheese is sometimes made from skim milk, in which 

 case it is used for cooking and baking purposes. Commercially, 

 there are other grades of Xeufchatel made from one-half or two- 

 thirds skim milk. Such cheeses are labeled as made from " partially 

 skimmed milk "' or '' skimmed milk "" as the case may be. 



Fig. 7. — Types of packages. 



Packages. — Tin-foil or alummum-foil wrapping paper which has 

 a parchment paper inside is generally used in wrapping cream and 

 Neufchatel cheeses, since it gives each package a bright, uniform, and 

 attractive appearance. (See fig. 7.) Great care should be taken to 

 wrap each cake neatly and securely in order to exclude the air as 

 much as possible. Any " frilling " or other irregularities may be 

 corrected by drawing the foil tightly about the cheese. Careful and 

 skillful wrapping tends to increase the length of time the cheese is 

 salable. The 3'ellow or amber-colored mold which often spreads 

 over the cheese should be prevented as much as possible, not because 

 it may render the food harmful or poisonous, but because it causes 

 deterioration and renders the cheese less appetizing. 



The standard Neufchatel package is cylindrical, about 1^ inches 

 in diameter bv 2^ inches long, and weighs about 2^ ounces net. 



