MANUFACTURE OP NEUFCHATEL AND CREAM CH] I 

 Table 9.— Influence of salt on keepiny (jualily of ckiihi dun < 





Held at 10° C. (50° F.) 



Held at 22° C. (71 >' 



Age of cheese. 



Percent of salt. 



Per cent ol 11 





i 



:; 



H 



11 



i 



i 



i; 



n 



Days. 

 3 



i 

 

 

 

 

 

 

 



5 

 3 



1 

 2 

 1 

 1 

 1 

 



3 

 3 



4 

 3 

 2 

 1 

 2 

 1 



3 

 1 

 

 1 

 

 

 

 





 

 







3 



2 

 



1 



3 

 3 

 5 

 4 





6 



2 



8 





11... 





15 





19 









24 









28 

















1 The figures in body of table indicate the number of people expressing a preference for a particular kind 

 of cheese. 



Most people seem to prefer a cheese containing - from three-fourths 

 to 1^ per cent of salt. The cheese- with one-fourth per cent salt was 

 pronounced flat and insipid, while that with 1^ per cent wp° usually 

 considered too salty. The cheese with the one- fourth per cent salt 

 spoiled more quickly than the other samples. When a few days old 

 a slight bitterness developed in the cheese containing 1£ per cent 

 salt, while there was a distinct " off flavor " in the low-salted cheese. 

 The cheese containing three-fourths and 1| per cent of salt seemed 

 to keep equally well. In general the lower proportion of salt, about 

 three-fourths to 1 per cent, is to be preferred, because a higher per 

 cent has a tendency to hide the finer flavors of the cheese. 



INFLUENCE OF THE HOLDING SYSTEM OF PASTEURIZATION. 



To test the keeping qualities of pasteurized and unpasteurized 

 cream cheeses, some experimental cheese was made at a commercial 

 factory and sent to the laboratory of the Dairy Division. The 

 cheese was shipped by express and upon arrival was placed in rooms 

 maintained by an electric control at 20°, 15°, 10°, and 5° C. (68°, 

 59°, 50°, and 41° F.), respectively. 



The initial heating of the milk was accomplished by running it 

 through a pasteurizer where a temperature of about 62° C. (143.6° 

 F.) was maintained for 35 minutes or longer. The milk was then 

 run over cooling coils and cooled to the proper temperature for 

 setting. One and one-half per cent of a vigorous starter was then 

 added and the milk thoroughly stirred, after which the making 

 process was carried on in the usual manner. The cheese was made 

 from milk testing approximately 6 per cent fat. Samples were col- 

 lected on successive days from the 200 or 300 pounds of experi- 

 mental cheese. 



The keeping qualities of the pasteurized and unpasteurized cheese 

 held at various temperatures were determined by submitting samples 

 of both, marked only by numbers, to individuals who recorded their 

 preferences, as shown in Table 10, 



