NEUFCHATEL AND CREAM CHEESE, 9 



to press the curd from 30 pounds of milk until the pressed curd 

 weighs 4:^2 pounds, while for cream cheese it should weigh about 5^ 

 pounds. Special care should be taken in determining the yield of 

 cheese in order to obtain a uniform quality from day to day, which 

 can be done bj" weighing the curd. The manner and length of time 

 of pressing determines, in a large measure, the texture of the cheese. 

 By using a screw 

 press the curd may 

 become too dry and 

 gummy, but under 

 ordinary conditions 

 there is little danger 

 if improvised equip- 

 ment is used. (See 

 lig. 3.) ^ 



Woilhif/ (ind saJt- 

 hig.- — After having 

 been properly 

 pressed the cakes of 

 curd are salted and 

 worked with a po- 

 tato masher or but- 

 terworker, or rur 

 thro u g h a f ooc 

 chopper to produce 

 a smooth, buttery 

 consistence. 



Fine, dry salt is 

 sprinkled over the 

 curd at the rate of 

 about 2 or 2-i- ounces 

 to 10 pounds of 

 curd, or about two 

 level tablespoonfuls 

 to the curd from 30 

 pounds of milk. 

 (See fig. -i.) The 

 quantity of salt may be varied to suit the individual taste ; the quanti- 

 ties recommended, however, usually give the best satisfaction. If the 

 curd is worked with a potato masher the addition of salt aids in 

 obtaining the projoer smoothness of the cheese. 



"When cheese is made for home consumption it may be placed m 

 a glazed crock or porcelain dish immediately after salting and held 

 53801°— IS— Bull. 960 2 



Fig. 3. — A screw press. 



