20 



BULLETIN <><)!>, I'. S. DIM'AR.TMENT OK A( iliKT LTUEE. 



Comparatively little difference was found in the Losses cither with 

 or without pasteurization, or with the differenl temperatures for pas- 

 teurization. These figures show that where milk is pasteurized for 

 making Neufchatel cheese the resulting curd tends to retain more of 

 the whey. While theoretically the fat losses should be reduced some- 

 what by pasteurization because of the slowness with which the cream 

 rises to the surface of the milk, yet the results fail to indicate any 

 marked difference. 



EFFECT OF PASTEURIZATION ON THE MOISTURE CONTENT OF THE CHEESE. 



Pasteurization tends to give a higher percentage of water in Neuf- 

 chatel cheese than is the case in that made from raw milk. It appears 

 that the pasteurized curd is more retentive, possibly because the curd 

 particles are more finely divided than those from raw milk. When 

 the pasteurized and the raw product are handled under the same con- 

 ditions as far as we are able to control them, there is about 2|- per 

 cent greater yield in moisture with the pasteurized cheese. Table 6 

 illustrates this point. 



Table G. — Water in pasteurized 'and unpasteurized cream cheese. 



Sample No. 



Not pas- 

 teurized. 



Pasteur- 

 ized. 



1 



Per cent. 



moisture. 

 .46. 18 

 48.82 

 46.00 



Per cent. 



moisture. 

 51.26 

 50.06 

 43.06 



2 



3 





47.00 



49.46 







These figures are from chemical analysis by Dr. J. N. Currie, formerly of the Dairy Division. 

 EFFECT OF HOMOGENIZATION ON THE MAKING PROCESS. 



The cheese made from homogenized milk seems to " handle " very 

 well, and the whey from the curd was remarkably clear. While it is 

 possible that not all the fat is measured by the ordinary Babcock 

 test, yet it is believed that such determinations give at least a very 

 close approximation to the fat loss. 



With cream cheese the fat losses are liable to be excessive. With 

 the object of reducing these losses; milk was first standardized and 

 then homogenized at a temperature of 43° C. (109.4° F.)- and 2,000 

 pounds* pressure. The homogenized and unhomogenized samples of 

 the same percentage of fat were taken from the same lots of milk. 

 ( 'ream cheese was then made in the usual way and the fat losses de-. 

 termined. 



