4 BULLETIN 669, r. S, DEPARTMENT OF AGRICULTURE. 



mixes the milk. From the standpoint of quality of the cheese there is 



practically no difference between the two processes', and in either case 

 the milk, after pasteurization, should be cooled quickly to 80° F. for 

 Neufchatel or 83° F. for cream cheese. It is possible so to regulate 

 the flow of brine or water in the coil as to bring the temperature of 

 the milk to the desired point without rewarming. 



STANDARDIZING THE MILK. 



It is desirable to use whole milk testing :',}, to 4 per cent for 

 making Neufchatel, while for cream cheese sufficient cream should 

 be added to the milk to bring the resulting mixture to from 6 to 8 per 

 cent fat. In some factories the milk is skimmed and cream enough 

 is added to obtain a 6 or 8 per cent milk. The milk alwaj^s should be 

 standardized before pasteurization. 



With 4 per cent milk available, if one-third of the quantity is run 

 through a cream separator and the resulting cream added to the 

 remaining two-thirds, milk testing approximately 6 per cent is 

 obtained. If the milk tests only 3 per cent it will be necessary to 

 separate one-half of the quantity and add the cream to the remaining 

 half. For extensive operations it is advisable to use a Babcock 

 tester to standardize the milk accurately. The following diagram 

 illustrates an easy method of determining the proportions of milk 

 and cream of different per cent of fat needed to make up 6 per cent 

 milk: 



Cream and milk on hand. Proportions to he used. 



34 per cent cream. 2 parts cream. 



Six per cent 

 milk desired. 



4 per cent milk. 28 parts milk. 



The desired per cent of fat, in this case 6, is placed in the center 

 of the square. At the upper left-hand corner the per cent of fat 

 in the available cream is placed, in this instance 34. Immediately 

 below, in the lower left-hand corner, the per cent of fat in the 

 available milk is placed, which in the instance cited is 4. Next sub- 

 tract diagonally across the square the smaller from the larger num- 

 ber and place the difference in the upper and lower right-hand 

 corners respectively. In the upper right-hand corner 2 represents 

 the number of parts of 34 per cent cream, and in the lower right-hand 

 corner 28 represents the number of parts of 4 per cent milk neces- 

 sary to make 6 per cent milk. 



If it is desired to make up a definite quantity of 6 per cent milk. 

 for example 60 pounds, the procedure is as follows: Two added to 



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