UNITED STATES DEPARTMENT OF AGRICULTURE 



I BULLETIN No. 669 f % | 



JU9*^W(. 



Contribution from the Bureau <>f Animal Industry 

 JOHN R. MOHLER, Chief 



4W9^VO%. 



Washington, D. C. 



November 18, 1 J> 1 H 



THE MANUFACTURE OF NEUFCHATEL AND CREAM 

 CHEESE IN THE FACTORY. 



By K. J. Matheson and F. R. Cammack, 

 Of the Dairy Division. 



CONTENTS. 



Page. 

 Important factors in successful production. . . 1 



The manufacturing process ■ 2 



Methods of packing 11 



Yield of cheese per hundred pounds of milk . . 12 



Page. 

 Experimental work on the manufacturing 



process 12 



Experimental work on keeping qualities of 



the cheese 21 



Summary -• 27 



IMPORTANT FACTORS IN SUCCESSFUL PRODUCTION. 



When Neufchatel and cream cheese are manufactured on a com- 

 mercial scale it is important to use methods that will assure a uni- 

 form, attractive, and wholesome product. Very little detailed in- 

 formation dealing 'with the making of Neufchatel cheese upon- a 

 factory scale is available. In fact, in many cases the trade secrets 

 of this branch of the dairy industry have cost manufacturers large 

 sums of money. In outlining the methods of making the cheese 

 several factors should be taken into consideration : 



1. Quality of raw material. 



2. Healthfulness of the cheese. 



3. Economical use of labor and equipment. 



4. Reduction of losses to a minimum. 



5. Conditions influencing the keeping quality of the cheese. 



QUALITY OF MILK. 



Formerly starters were not used in the making of Neufchatel 

 cheese on a commercial scale. Under such conditions a mixture 

 of night's and morning's milk was deemed more desirable than fresh 

 milk. With this system the normal fermentations were often super- 

 seded by gassy fermentations in warm weather and especially in the 



70784°— 18— Bull. 669 1 1 



