MANUFACTURE OP NEUFCIFATEL AND CREAM CHEESE. 5 



28 makes a total of 30 parts of 6 per cent milk. The quantity of 3 I 

 per cent cream necessary is -fa X 60, or 4 pounds, while the quan- 

 tity of 4 per cent milk is f$ X 60, or 56 pounds. 



STARTERS. 



A rapid development of acidity is necessary. The addition of 

 commercial lactic starter aids in hastening subsequent drainage and 

 checks objectionable fermentations. From 1 to H per cent of 

 starter is recommended for best results. The curd of the starter 

 should be broken up into a fine condition before adding it to the 

 milk. When pasteurization is practiced sufficient starter must always 

 be added to make the development of acidity certain, and there is 

 little danger of developing the acidity too rapidly. A slow-acting 

 or impure starter is sure to cause disappointment and losses. 



Too much attention can not be given to keeping the starter vigorous 

 and pure. Satisfactory starters may usually be obtained from any 

 reliable starter company. The method of handling the starter on a 

 factory scale may be outlined as follows: 



1. Place a clean agitator in a shotgun can that is bright, clean, and 

 free from rust. (A 2-quart fruit jar and a long-handled spoon will 

 be satisfactory for a small-scale operation.) 



2. Put a quart of fresh skim milk in the can or jar and heat to 

 175° F. and hold at that temperature for 30 minutes. 



3. Cool the milk to 75° F. and add the entire contents of a pack- 

 age of solid or liquid commercial starter, stir vigorously, cover, and 

 set awajr until coagulation takes place. 



4. Heat several gallons of skim milk in a starter can or in a 10- 

 gallon milk can to 175° F. and hold at that temperature for 30 

 minutes, then cool to 75° F. 



5. By means of an agitator break up the coagulum in the shot- 

 gun can into finely divided particles and then pour it into the starter 

 can or 10-gallon milk can containing the pasteurized skim milk. 



6. Each day repeat steps 4 and 5, but instead of preparing a fresh 

 starter as in 1 and 2, use about' 1 quart of the starter prepared the 

 day before to each 10 gallons of pasteurized milk. 



TEMPERATURE FOR SETTING. 



The temperature at which milk is usually set to ripen is 60° F. 

 for Neufchatel and 83° F. for cream cheese. In certain factories 

 the milk is set at 78° F. and the temperature is raised several degrees 

 after coagulation has taken place. Experiments have demonstrated 

 that temperatures from 75° to 85° F. for setting may be safely used. 

 The object of the higher temperatures for setting is to favor a rapid 

 coagulation, which in a measure reduces subsequent fat losses by 

 quickly checking the rising cream. The temperature of setting de- 



