4 FARMERS BULLETIN 960. 



An expenditure of from $10 to $25 will provide proper equipment 

 for handling the cheese from several hundred pounds of milk. Such 

 equipment should enable the dairyman to make and market cheese 

 directly to the consumer at less cost and in fresher condition than 

 that shipped from a more distant point. The fact that fresh cheese 

 can be obtained readily will tend to increase its consumption. 



THE MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 



In this bulletin the production of the Neufchatel group of cheese 

 is considered from two points of view, (1) for home consumption 

 and (2) for marketing on a small scale. 



QUALITY OF MILK. 



The quality of milk is the first consideration in the production of 

 good Neufchatel or cream cheese. Milk which is sour or has under- 

 gone any abnormal fermentation should not be used. By the use of 

 fresh, unripened milk without any perceptible change in the acidity, 

 the normal fermentations which are necessary for cheese of high 

 quality can be controlled. Milk for cheesemaking should not be 

 allowed to absorb any odors or taints, and the garlic flavor, especially, 

 should be guarded against. 



CLEAN UTENSILS. 



Cleanliness of utensils is another essential in producing cheese of 

 high quality. The following system is advised in washing milk and 

 cheese utensils: 



1. After using, rinse with cold water. 



2. Wash with hot water to which a washing powder has been added. Always 

 use a brush. 



3. Rinse in hot water at a temiierature above 150° F. 



4. Steam or immerse in boiling water for five minutes. 



.5. Do not dry the utensils with a cloth but place them in a clean place free 

 from dust. 



RIPENING THE MILK. 



The cheese is made by allowing the acid and rennet, or other curd- 

 ling agent, to act simultaneously upon the milk. If great care has 

 been used in the production and subsequent handling of the milk, 

 the cheese may be made by adding rennet and allowing the milk to 

 sour normally. A rather rapid development of acid is most desirable, 

 as this tends to eliminate undesirable flavors, hastens the making 

 process, and prevents losses of the curd. The lack of uniformity in 

 ripening often requires a more definite means of controlling the acid 

 fermentation, which may be accomplished by the use of a " starter." 



