2 BULLETIN 669, U.. S. DEPARTMENT OF AGRICULTURE. 



spring months. This resulted in injury to the quality of the cheese 

 and also greatly reduced the yield. At present practically all manu- 

 facturers pasteurize the milk, necessitating the use of a starter, but 

 thereby preventing abnormal fermentations and insuring a uniform 

 product from day to day. In either case, whether pasteurized or 

 not, a sure and rapid development of the acidity is' necessary in 

 order to make the- cheese successfully. 



FACTORY SANITATION. 



The room where the milk and cheese are handled should be con- 

 structed with a view of maintaining strict cleanliness. Cement walls 

 and floors are almost imperative if the} 7 are to be kept in a sanitary 

 condition by- daily washing and flushing. The water used in the 

 factory should be filtered or should be obtained from a source free 

 from all possible contamination. The equipment and utensils in a 

 soft-cheese factor} 7 should be so arranged and constructed as to be 

 easily cleaned. Only such apparatus as is daily needed to facili- 

 tate the rapid and proper handling of the milk and cheese should 

 be left in the workrooms. Precau lions should be taken also to 

 have all heating and cooling pipes below rather than above the 

 place where the cheese is drained, so as to guard against falling par- 

 ticles of dirt and rust. All windows and doors of the factory should 

 be provided with fine-meshed screens, to keep, out flies and. other 

 insects. 



THE MANUFACTURING PROCESS. 



The process of making Neufchatel and cream cheese in the fac- 

 tory is essentially the same as that on the farm, as. described in 

 Farmers' Bulletin 960. The handling of large quantities of milk, 

 however, requires more elaborate and extensive equipment in order 

 that the numerous operations may be performed rapidly and effi- 

 ciently. Vats of about 600 gallons' capacity are commonly used for 

 heating the milk. After a preliminary warming with the addition 

 of rennet and a starter, the milk is run directly into shotgun cans 

 holding about 4 gallons each, which are filled by means of a con- 

 necting pipe. The cans are then set side by side in a concrete-walled 

 room, commonly known as a cellar, or, if the room is small, placed 

 one upon another. Along the sides of the cellar are steam pipes 

 that regulate the temperature so as to induce proper fermentation. 

 After the milk has ripened for 15 to 18 hours the coagulum is poured 

 upon draining cloths supported by means of special drain racks 

 placed side b} 7 side. After a large part of the whey has drained' off, 

 the corners of the cloths are folded together, tucked in, and the re- 

 sulting bags placed on ice in order to prepare the curd for pressing. 

 After pressing, the curd is salted, ground by means of a roller or 



