CONTENTS XIX 



PAGES 



Yield . .... 438 



Qualities of Neufchatel cheese . . . 438 



Cream cheese 438 



Method of manufacture using Neufchatel curd 439 

 Method of manufacture using 10 per cent 



cream 439 



Yield 439 



Marketing 440 



Qualities of cream cheese .... 440 



Pimento cheese 440 



Method of manufacture .... 440 



Yield . 441 



Marketing 441 



Qualities of pimento cheese .... 441 



Club cheese 441 



Method of manufacture .... 442 



Marketing 442 



Summary 442 



Problems in dairy arithmetic . . 443 



Market milk and cream ... . 443 

 Converting pounds to quarts and quarts to 



pounds 443 



Computing the pounds of fat in dairy products 444 

 Computing percentage of fat, pounds of prod- 

 uct, or pounds of fat, having any two of 



these quantities given . . . 445 



Standardizing milk and cream . . . 445 

 Computing the average percentage of fat in 



the milk of a herd 447 



Computing fat recovered during separation . 448 

 Comparative value of different methods for 



disposing of milk and its products . . 448 



Butter problems 450 



Computing overrun in butter . . . 450 



Butter yield of cream 451 



CHAPTER XII 



CONDENSED AND POWDERED MILK 452-477 



Extent of the industry 453 



Conditions essential for a milk condensery . . , 455 



