MANUFACTURE OF NEUFCIIATFL AND CREAM' CII.KKSK. 3 



other mixing device, and sent through a special molding machine 

 which molds and cuts the cheese to the proper size. The cake of 

 cheese are then wrapped in tin foil or aluminum foil and boxed for 

 shipment. 



The details of the various steps of manufacturing arc as follows: 



PASTEURIZATION. 



The principal reason for pasteurization in the making of soft, un- 

 ripened cheese is to remove the danger from disease-producing organ- 

 isms. In working with cheeses of the Neufchatel group, Schroeder 1 

 found that of 32 samples of Neufchatel cheese tested none were in- 

 fected with tubercle bacilli ; of 31 samples of cottage cheese tested 

 1 was infected with tubercle bacilli ; of 131 samples of cream cheese 

 tested 18 were infected with tubercle bacilli. In each case the tubercle 

 bacilli found were of the bovine type. The desirability of pasteuriz- 

 ing milk for the making of such cheese is therefore evident. 



If proper, pasteurization is practiced, together with the use of an 

 efficient starter, there are a number of other advantages, which may 

 be enumerated as follows : 



1. The cheese produced is more nearly uniform. 



2. Gassy fermentations accompanied with excessive curd losses are prevented. 



3. The yield is slightly increased. 



4. Cheese of uniformly higher quality with less danger of bitterness when 

 aged is insured. 



5. Milk for making the cheese can be held for a longer time. 



It is unquestionably true that cheese made from unpasteurized 

 milk and without the use of a starter possesses a characteristic aroma 

 at first not so readily observable in the pasteurized cheese, but the 

 difference becomes less marked in the course of a few days. The 

 initial aroma may be produced by some volatile substance that is 

 partially driven off in the course of the pasteurization. To obtain a 

 safe product, however, it seems desirable either to use milk from 

 tuberculin-tested cows, or to pasteurize the milk and use a starter. 

 even though the initial flavor is sacrificed to a slight extent. 



Milk may be pasteurized by either the holding or the flash system 

 of pasteurization, although the first mentioned is the better. "Where 

 new factories are being established, the holding system is always 

 recommended. With the flash system the milk is heated to 165° or 

 170° F. for a moment and then cooled to the desired temperature. 

 With the holding system the milk is heated to 145° F. and held at 

 that temperature for 30 minutes. For small-scale operations the milk 

 may be pasteurized by heating in a jacketed vat and cooled by water 

 without being -removed from the vat. For large operations the most 

 economical kind .of pasteurizer not only pasteurizes but cools and 



1 " Public Health Studies Concerning Cheese." a paper read before the International 

 Association of Dairy and Milk Inspectors by E. C. Schroeder, at Washington, P. C., 

 Oct. 17, 1917. 



