MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 7 



the absence of whey on the surface and a puffed appearance of the 

 curd indicate either a poor starter or improper pasteurization. 



Usually between 5 and 6 a. m. the cans of curd are poured upon 

 the cotton-sheeting draining cloths which were spread over the 

 racks the previous evening. In emptying the shotgun cans the con- 

 tents are poured carefully against the side of the drain cloth rather 

 than in the center, in order that any cream which may have risen 

 may not be leached unnecessarily by the rapidly escaping whey. 

 The contents of each can should be so poured as to break the jelly- 

 like curd or coagulum as little as possible. No curd should be left 

 adhering to the sides of the can. If the curd has a tendency to stick, 



Fig. 1. — Gassy curd and normal curd. 



which is more often the case when pasteurized milk has been used, 

 it may be loosened by striking the can against the floor. 



When emptied, the shotgun cans should be washed immediately, 

 first in cold water and then scrubbed thoroughly in hot water con- 

 taining washing powder, after which they should be rinsed again 

 with warm water and thoroughly steamed. 



The cans may be transported from the place of setting to the 

 draining racks either by overhead trolley or by hand ; in either case 

 several men are needed to do the work promptly. 



DRAINING. 



The draining should be completed in about three hours, depending 

 somewhat upon the kind of cheese, for cream-cheese curd drains 

 much more slowly than partially skimmed Neufchatel curd. A 

 gassy curd drains much more rapidly than a normal curd, and the 

 losses of curd are excessive. 



