MANUFACTURE OF NEUFCHATEL A.ND CREAM CHEESE. 2] 



Table 7. — Effect of homoyenir.nHon on fat Inxxcx in arewm che< • 



Sample No. 



1. Homogenized 



2. Homogenized 



3. Homogenized 



4. Homogenized 



5. Homogenized.... 



6 . N ot h om ogenized 



7. Homogenized 



8. Not homogenized 



Loss 

 of fat. 



Per ct. 

 0.015 



.020 

 .020 

 .025 

 .015 

 .200 

 .04 



.150 



Fat in 

 milk. 



Per ct. 



0.2 



G.2 

 6.2 

 6.2 

 6.2 

 6.2 

 6.0 



Temperature. 

 of setting. 



30° C. (86° F.) 



...do 



...do 



...do 



...do 



...do 



...do 



.do 



I J u IB 



til.y of 

 tarti i 

 per 



unit. 



250 



250 

 250 

 250 

 250 

 250 

 250 



250 



Rennel 



pei 100 

 pound 



C.c. 



• riticl in oi curd. 



Q : curd, 



v<-i 5 



Do 



Do. 



Do. 



Do. 

 Good curd. 

 Good curd, 



ej el 

 Good curd. 





whey 



There is a slight advantage in homogenization in reducing the fat 

 losses, but it is doubtful whether there is sufficient gain by this 

 process to justify the added cost of such treatment. 



EXPERIMENTAL WORK ON KEEPING QUALITIES OF THE 



CHEESE. 



Neufchatel and similar cheeses are very perishable products, the 

 length of time that they can be kept depending upon the manner in 

 which the cheese has been handled and the nature and quantity of 

 the added ingredients. In the study of this problem the following 

 points were considered : 



1. Influence of yield on quality. 



2. Influence of salt on keeping quality. 



3. Influence of the holding system of pasteurization. 



4. Effect of homogenization and of the flash and holding systems of 



pasteurization on keeping quality. 



5. The use of powdered pepsin. 



6. Influence of pimiento peppers. 



INFLUENCE OF YIELD ON QUALITY. 



In order to study the influence of yield upon quality, cream cheese 

 was made in the customary manner, with the exception that some 

 samples were pressed more than others. The samples were made to 

 give yields varying from 15 to 24 pounds per 100 pounds of milk, 

 and some were pasteurized, while others were not. The samples were 

 kept at 10° C. (50° F.) and 20° C. (68° F.) and were judged by a 

 number of persons at various intervals, with the results shown in 

 Table 8. 



In this and succeeding tests (Tables 9 to 13) the number of per- 

 sons judging the cheese varied from' time to time. This was un- 

 avoidable, as it was not practicable to have the same number each 

 time. 



