FARM DAIRYING 431 



next to the cloth will not become too dry, as this causes the 

 formation of hard lumps which will not mix with the re- 

 mainder of the curd and a lumpy texture results. When 

 sufficiently dry, the curd is usually packed for shipment in 

 milk cans or in specially constructed cans. 



Yield. The yield of baker's cheese is from 15 to 21 Ib. 

 for 100 Ib. of milk. Pasteurization increases the yield by 

 about. 2 Ib. of cheese for 100 Ib. of milk. It is very difficult 

 to compare yields of this cheese because the yield is in 

 proportion to the water content, which varies within wide 

 limits. 



Qualities of baker's cheese. Baker's cheese should have a 

 very mild acid flavor. It should be smooth in texture and 

 entirely free from grains and lumps. It will keep for about a 

 week if stored in a cool place. 

 Cottage cheese. 



Method of manufacture. Cottage cheese is very easily made 

 from either pot cheese or baker's cheese. The manufacturing 

 process is the same in either case. The cheese is broken up 

 and salted evenly, two ounces of salt being used to 10 Ib. of 

 curd. Cream or butter is usually mixed with the curd, the 

 amount depending on the price to be received for the cheese. 

 Usually, the greater the amount of fat added, the higher will be 

 the price received for the cheese. 



Composition. In the table is shown the composition of 

 cottage cheese made by adding heavy cream, testing about 50 

 per cent fat, to the curd at the rate of one pound of cream 

 for each one hundred pounds of skimmed milk from which 

 the curd was made. The table shows that, while the per- 

 centage of fat varies somewhat, the percentage of moisture 

 varies between wider limits. The composition of pot cheese 

 and of baker's cheese is about the same as that of cottage 

 cheese, except that the two former cheeses contain only a 

 trace of fat. 



