MANUFACTURE OF NEUFCHATEL AND CREAM CH] 



I '.I 



Little difference was noted in the cheese made with varying quan 

 tities of starter. The use of heavy starter, as in case of samples 3 

 and 4, had a tendency to check drainage rather than encourage it. 

 The same effect is caused by milk that has been ripened to a high 

 degree before setting. As indicated in Table 4, there seems to be an 

 advantage in setting the milk at 28-|° C. (83.3° F.) urn! lining ivnnH 

 at the rate of 1 c. c. per 100 pounds rather than setting the milk :il 

 25° C. (77° F.) and using 1-| c. c. of rennet for an equal quantity. 

 There was very little difference in the flavor of the cheese made with 

 different quantities of starter up to 250 c. c. pe-r unit of 3') pounds. 



EFFECT OF PASTEURIZATION. 



The primary object in the pasteurization of milk for Neufchatel 

 and cream cheese is to render the resulting cheese safe from disease- 

 producing organisms, and as a secondary object to reduce losses to 

 a minimum. In addition, with the use of vigorous starter there 

 should be little danger of a gassy fermentation after pasteurization. 

 Several trials were made with pasteurized and nonpasteurized cheese 

 to study their effects upon fat loss and drainage, as indicated in 

 Table 5. 



Table 5. — Effect of pasteurization on fat losses and rate of drainage. 



Pasteurization tempera- 

 ture. 



Neufchatel. 



Sample 1. Rennet i-c. c. set at 25° C. 

 (77° F.). Fat, 3.2 percent. 



Fat loss. 



Whey 

 per unit. 



Criticism of 

 curd. 



Sample 2. Rennet £ c. c. set : 

 (77° F.). Fat, 4 per cent. 



C !". 



Fat loss. 



Whey 

 per unit. 



Criticism of 

 curd. 



Not pasteurized 

 60° C (140° F.). 

 65° C. (149° F.). 

 70° C. (15S° F.). 



Pasteurization tempera- 

 ture. 



Not pasteurized 

 60° C. (140° F.). 

 65° C. (149° F.). 

 70° C. (158° F.). 



Per cent. 



0.2 



. .25 



.25 



.25 



Grams. 

 7,360 

 6,730 

 6,900 

 7,130 



Good. 

 Good. 

 Good. 

 Good. 



Per cent. 

 0.S 



Grams. 



7.420 

 6,720 

 7,180 

 6,830 



Good. 

 Good. 

 Good. 

 Good. 



Cream. 



Sample 3. Rennet i c. c. 

 Set 25° C (77° F.). Fat 

 5.9 per cent. 



Fat 

 loss. 



P.ct. 



0.25 

 .30 

 .30 

 .30 



Whey 

 per 

 unit. 



Grams. 

 9, -490 

 7, 130 

 7,700 

 7,300 



Criticism 

 of curd. 



Good. 

 Good. 

 Good. 

 Good. 



Sample 4. Rennet .^ c. c. 

 Set 25° C. (77° F.). Fat 

 6.3 per cent. 



Fat 

 loss. 



P.ct. 



0.3 



.3 



Whey 

 per 

 unit. 



Grams. 

 7,3S0 

 5,940 

 6,000 



Criticism 

 of curd. 



Good. 

 Good. 

 Good. 

 Good. 



Sample 5. Pennet i c. c. 

 Set 25° C. (77° F.)" Fat 

 5.S per cent. 



Fat 

 loss. 



P.ct. 



0.25 



.30 



.35 



.35 



Whey 

 per 

 unit. 



Grams. 

 6, 430 

 5.390 

 5.660 

 5 660 



Criticism 

 of curd. 



Good. 

 Good. 

 Good. 

 Good. 



