NEUFCHATEL AND CREAM CHEESE. 



For cream cheese the milk is warmed to 83° F., the process being 

 the same in other respects. When starter is not used in making 

 either kind of cheese, the process is unchanged except, that after 

 thoroughly stirring the milk it is set away, at the temperature de- 

 scribed, for several hours before the rennet or other curdling agent is 



added. 



After the milk has been set away to coagulate it should be kept as 

 nearly as possible at the same temperature. Under normal condi- 

 tions, after about 15 or 18 hours, about one-half inch of whey collects 

 upon the surface of 

 the curd oi coagu- 

 lum; on the top of 

 the whey a scum of 

 fine white curd par- 

 ticles sometimes col- 

 lects. This forma- 

 tion of whey indi- 

 cates a normal fer- 

 mentation. W h e n 

 the fermentation is 

 abnormal, the coag- 

 ulum is more or less 

 convex, puffed, or 

 inflated, and there is 

 little, if any, whey 

 on the surface. 



A gassy fermenta- 

 tion of the curd does 

 not necessarily ren- 

 der a cheese unfit for 

 consumption ; but 

 for best results, both 

 as to flavor and 

 economy in han- 

 dling, that condition 

 should be prevented. 

 Under ideal conditions the milk usually begins to coagulate in the 

 course of a few hours, but is allowed to stand undisturbed for from 

 15 to 18 hours. It is advisable to set it so that the curdling occurs 

 during the night, and if the cans are not provided w^ith covers they 

 should be covered with a close-meshed cheesecloth in order to exclude 

 dirt. 



Draining. — After the setting period, when whey has collected upon 

 the surface of the coagulum, or when the milk is firmly clabbered, the 

 contents of the can or pail are poured upon a strong drain cloth. 

 (See fig. 1.) The can may be shaken slightly before pouring, in order 



Fig. 1. — Pouring the curd into the drain cloth. 



