6 FARMERS BULLETIN" 960. 



cedure is as follows: 2 added to 28 makes a total of 30 parts of 6 per 



2 

 cent milk. The quantity of 34 per cent cream necessary is —X GO, or 4 



oU 



28 

 pounds, while the quantity of 4 per cent milk is ot. X 60, or 56 pounds. 



PASTEURIZATION. 



It is not always practicable to pasteurize the milk to mqke cheese 

 for home use, but if the cheese is to be marketed it is very desirable 

 to do so. When milk is pasteurized for cheesemaking it becomes ab- 

 solutely essential to use a " starter " to obtain uniform results. It is 

 advisable, also, to use the milk as soon as possible after pasteuriza- 

 tion. Ordinarily, pasteurization is accomplished by heating the milk 

 in a pail, can, or vat to a temperature of 145° F., and holding at that 

 temperature for 30 minutes, after which it should be quickly cooled 

 to 80° F. before adding the starter for ripening. The advantages of 

 pasteurization are as follows: 



1. It destroys disease-producing organisms. 



2. It tends to reduce losses and increase tlie yield. 



3. It aids in eliminating undesirable flavors. 



4. Quality of cheese is more nearly uniform from day to day. 



MAKING THE CHEESE. 



The process described is identical for Neufchatel and cream cheese, 

 except for a few minor differences which will be mentioned. 



Setting. — Unless otherwise noted, 30 pounds, or about 3| gallons of 

 milk, is the unit used in these directions; that quantity can be handled 

 conveniently in a shotgun can. For smaller quantities any enameled 

 or heavily tinned pail is satisfactory. 



If a starter is added, it is advisable to use a quantity equal to 1 or 

 1^ per cent of the milk; while smaller quantities may be used, the 

 proportions suggested are usually the most satisfactory. 



Neufchatel is made from ordinary milk, while the cream cheese 

 requires milk containing about 6 per cent of butterfat. Milk for 

 Neufchatel is warmed to 80° F., and one-half pint of starter is added 

 and thoroughly stirred in with a long-handled spoon or milk agitator. 

 Then 8 or 10 drops of commercial liquid rennet, diluted in half a 

 cupful of cold water, is added to the mixture, thoroughly stirred, 

 and the can of milk set away to coagulate at 80° F. Powdered pep- 

 sin, which is cheaper than rennet, may be used instead, in which case 

 a quantity equal to one-half of a medium-sized pea, dissolved in a 

 cupful of cold water, is used. Fresh junket tablets also may be sub- 

 stituted for rennet. One tablet is dissolved in 10 tablespoonfuls of 

 cold water and 3 tablespoonfuls of the solution used. For cream 

 cheese a slightly larger quantity of the curdling agent is desirable. 



