6 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE. 
Fic. 3.—Raising and lowering the drain cloth to hasten draining. 
stirred gently at frequent intervals to prevent its cooking on the sides 
and bottom of the vat. The texture of cottage cheese is controlled by 
the temperature at which the curd is heated, the length of time 
heated, and the extent of draining. Considerable variation is found 
necessary as to the temperature, time of heating, and draining, de- 
pending upon the condition of the curd. Temperatures between 90° 
and 105° F., depending upon the length of heating, give good results 
when a rather firm, smooth-textured cheese is desired. It is rarely 
necessary to exceed a temperature of 100° F. in making cottage cheese. 
To heat the curd to a higher temperature favors the more rapid ex- 
pulsion of the whey and produces a dry, coarse-grained cheese. 
Similar results are obtained by holding the curd for a long period in 
the hot whey. The length of time that the curd should be held at the 
cocking temperature will vary from 15 to 30 minutes, depending upon 
the temperature used and the texture of the cheese desired. A high 
temperature or prolonged heating at a lower temperature produces a 
dry, coarse-grained cheese which is demanded by some markets. If 
a smooth, uniform-textured cheese is to be made, care must be taken 
not to heat the curd too long, especially when a high temperature is 
used. Experience will serve as a guide to determine the length of 
time and the temperature for heating. The smooth, even-textured 
cheese brings out the fine flavor to the best advantage, as it has none 
