274 Milk and Its Products 



are closely connected, it is quite possible to have 

 good texture with objectionable flavor. It is prob- 

 able that the same conditions of temperature and 

 germ growth that are most favorable to ripening 

 cream for churning are also most favorable for the 

 manufacture of Neufchatel cheese. At any rate, the 

 milk should have some degree of ripeness before the 

 rennet is added. It is essential that the milk be 

 clean and pure, that the acidity is developed to the 

 proper point in the curd, and that sufficient pressure 

 is applied. When experience in these last two points 

 is gained, the remainder of the process is compara- 

 tively simple, and in fact, many of the details may 

 be varied to a greater or less extent. Good clean 

 milk is not less important than in cheddar cheese 

 making, as gassy ferments often make trouble. A 

 good pure -culture starter, giving a mild develop- 

 ment of acid, will prove of great assistance in hand- 

 ling gassy milk. The rennet is added to the milk 

 at a low temperature (70 to 80 F.) at the rate of 

 1% to 2% ounces per 1,000 pounds. Too little ren- 

 net will give trouble by making a curd that is very 

 difficult to drain, and that tends to pass through 

 the press cloths when pressed. An excess of rennet 

 results in a curd of hard texture. It is better to 

 add the rennet to the whole mass of milk in 'a vat, 

 and then as soon as the rennet is thoroughly mixed 

 with the milk, to draw it off into "shot-gun" cans 

 (8 inches in diameter and 20 inches deep) for coagu- 

 lation. The milk should be warm enough and also 

 ripe enough, so that coagulation will take place 



