374 COTTAGE CHEESE 



wrapped in parchment or paraffin paper to prevent its drying 

 too rapidly. In this form it may or may not, according to the 

 local demands, be inserted into a paraffined butter carton, where 

 it will preserve its quality for a somewhat longer time than if 

 left more or less exposed. 



Short Lived. — Cottage cheese is short lived. For best re- 

 sults it should be consumed the same day that it is made. If 

 held, it should be in a cold refrigerator to prevent excessive 

 souring, and even under favorable conditions, cannot be ex- 

 pected to retain its quality longer than from two to four days. 



As now made in factories, how r ever, and stored in commercial 

 refrigerators, cottage cheese keeps well for 3 to 6 months, be- 

 cause so well washed and cooled after heating or cooking, and 

 because frozen solid like butter soon afterwards. 



Skim milk will yield from 14 to 16 pounds of cottage cheese 

 per hundred pounds of milk, and when the cheese is seasoned, 

 and a small quantity of cream added, and when put on the 

 market in attractive form, usually brings 10 cents per pound. 



Farmers' wives generally should make more use of cottage 



cheese on their home tables and some are so situated that they 



could earn nice pin money by putting a tasty cheese on the local 



market. 



QUESTIONS 



1. What is the food value and cost per pound of cottage cheese? 



2. What is the effect of high acid on condition of curd ? 



3. What is the effect of high temperature on texture of finished cheese T 



4. How long will cottage cheese keep its quality if kept cold? 



5. What are the benefits in washing the curd in cold water soon after 



cooking ? 



