404 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Composition of cottage-cheese. Cottage-cheese 

 of the best texture contains 70 to 75 per cent of 

 moisture. Curdling milk at too high a temperature 

 and heating the curd too high or too long will make 

 the cheese too dry. Cottage-cheese contains about 

 3.5 to 4 per cent of milk sugar and 2 to 2.5 per cent 

 of nitrogen. 



PASTEURIZED NEUFCHATEL CHEESE 



This type of soft cheese is one of the most pal- 

 atable of the kind. It is mild in flavor and easily 

 digested. 



Method of making. Place 30 pounds of clean, 

 sweet, whole-milk in an ordinary, plain shotgun 

 can. The milk should then be heated to 165 F. 

 for 20 minutes by placing the can in hot water. 

 After reaching this temperature it should be imme- 

 diately cooled to 72 F. When cool, i.o cubic cen- 

 timeter of clean, commercial starter is added, 

 diluted in 100 cc. of cold water. When the starter 

 has been evenly stirred through the milk, rennet 

 is added at the rate of 0.4 cc. to 30 pounds of 

 milk. The rennet should be diluted with cold 

 water, at the rate of I cc. of rennet to 99 cc. of 

 water. Enough rennet should be used to give a 

 firm coagulation in 12 hours. As soon as the milk 

 has become firmly coagulated, it should be poured 

 from the can onto a strainer-rack where the whey 

 is allowed to drain from it. At this time, .the whey 

 dripping from the curd should have from 0.30 to 

 0.32 per cent acidity. High acidity spoils the char- 

 acteristic flavor and taste. While the curd is dry- 

 ing, it should have the portions on the outside of 



