10 



BULLETIN 669, U. S. DKI'AKTM KX'P ()!•' ACltKT I.TURE. 



the curd more rapidly. In thi> case, after coming from the machine, 



the curd is ready to mold at once. 



The cheese, as it comes from either the mixing or the grinding 

 machine, is transferred to the refrigerator <>r to the molding ma- 

 chine in large cans or square wooden boxes holding from 80 to 100 

 pounds. 



MOLDING. 



A special machine designed for molding may be purchased and is 

 in use in most of the large soft-cheese establishments. The curd is 

 placed in a hopper from which a spiral screw forces it into a molding 

 tube that delivers it to an automatic cutting device, which cuts the 

 curd to the desired lengths for wrapping. Operated by skilled work- 



Fig. 3. — Curd mixer and press. 



men with the curd in the proper condition, the machine can mold and 

 cut from 2,400 to 2,500 Neufchatel cheeses an hour, and cream cheese 

 in like proportion. 



Two conditions are necessary for the proper working of the ma- 

 chine: (1) The curd must have the proper temperature, about 50° F. ; 

 (2) the curd must not contain too much moisture. A yield of from 

 18 to 20 pounds of cheese per 100 pounds of milk seems most satis- 

 factory. With a lower yield the cheese runs through with difficulty ; 

 with a higher yield it is often too mushy to handle satisfactorily. 

 Only one person is actually required to operate the machine, although 

 several are necessary for wrapping. The curd should be worked from 

 the hopper into a feed screw by means of a ladle. The issuing roll 

 or ribbon of cheese is automaticallv cut to the desired size and car- 



