22 



BULLETIN 6(59, U. s. DEPARTMENT <>!•' AGRICULTURE. 



TableS. — The effect uf yield upon keeping quality of cream cheese in storage, 



[Samples held at 10° C. (50° F.).] 



Sample 1. 



Sample 2. 



Sample 3. 



Days. 



4 



8 



11 



15 



IS 



21 



25.... 



Yield from 100 pounds of 

 milk. 



■a .a 



s Is 

 a ? 



Days. 

 2 

 4 



6 

 7 

 8 

 11 



16 



18 



Yield from 100 pounds of milk, 

 nol pasteurized. 



Yield from 100 pounds 

 of milk. 



Dai/s. 

 4 

 6 

 8 

 11 

 13 

 15 



]|.S 



1 The figures 1, 2, and 3 in body of table indicate the number of people expressing a preference for partic- 

 ular samples of cheese. In this and subsequent tests it was impracticable to have the same number of 

 judges for each set of samples. 



The samples that yielded highest appeared slightly more acid than 

 the low-yield cheese, although the differences were not especially 

 marked. The low-yield cheese seemed much more " gummy " and 

 more quickly developed a Cheddarlike flavor after being kept several 

 days. The majority of the judges preferred the cheese giving a yield 

 of 18 pounds per 100 pounds of milk, while nearly as many preferred' 

 the cheese giving a yield of 21 pounds. With a yield of much more 

 than 20 pounds per 100 pounds. of milk, much difficulty will be ex- 

 perienced in running the curd through the molding machine. Be- 

 cause of that fact there is little danger of manufacturers making too 

 moist a cheese. 



INFLUENCE OF SALT ON KEEPING QUALITY. 



In order to study the influence of salt in cheese upon its keeping 

 quality, cream cheese was made in the usual way from milk testing 

 6.2 per cent fat, and portions were salted at the rate of %, |, 1^, and 1J 

 per cent. The cheese was wrapped in tin foil and held at 10° C. (50° 

 F.) and 22° C. (71.6° F.) and examined at various periods. Table 9 

 gives the result of the experiment. 



