MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 



25 



In the holding system of pasteurization two temperatures wen- 

 used, 62.8° C. (145° F.) and 76:6° C. (170° F.). The milk wag heated 

 to these temperatures, held for 30 minutes, and then cooled to the 

 setting temperature. 



The milk was manufactured into cheese in the customary manner 

 and the samples judged at intervals, as indicated in Table 11. 



Table 11. — Effect of homogenization and the flash and holding systems of pas- 

 teurization v i>oii cream, chccxc in storage. 



Sample 1, held at— 



s 



ample 2, held at— 





Sample 3, held al 





10 c 

 (50° 



C. 



15° 

 (59° 



c. 



F.). 



20 c 

 (68° 



c. 



F.). 





10° C. (50° F.). 





























-w 



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d 











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1 



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d 



rt o 



'£ ° 





CJ 



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9 



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bj 



» 



H 



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si 



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i 



g ". 



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o 

 o 

 M 



C3 



P. 



ho 



o 



a 



03 

 ft 



ho 

 O 



6 



o 



C3 

 ft 



60 



O 



a 



o 



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 O 



a 



pP 



pP 



pP 



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ft 





o 



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ft 



< 



Z 



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S" 



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l2j vc 



2 



Ds. 















Days. 













Days. 













s 



IV 



I) 



V 



u 



V 







3 



i 



2 



3 



2 



i 



3 



2 



i 



2 



2 







5 



7 







7 







7 







4 



i 



1 



3 



2 



l 



5 



1 



2 



2 



2 







7 



3 







3 







3 







6 



i 



1 



3 



2 



i 



8 



1 



1 



2 



2 



1 



10 



, 4 







4 







4 







7 







1 



2 



1 



l 



11 



1 



1 



2 



2 



1 



13 



3 



4 

 2 





 

 



3 



4 

 2 





 

 





 

 





 

 



8 

 9 

 10 

 12 



15 





 

 

 

 





 

 

 

 



1 



1 

 1 

 1 

 1 



1 

 1 

 1 

 1 

 1 





 



i 





 















17 















21 















































..:::... 































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

 sample of cheese. 



It may be noted that with the cheese from homogenized milk 

 results were not the same for samples 1, 2, and 3. In sample 1 

 (here was a peculiarly bitter, rancid flavor, which in most cases, could 

 be detected also in samples 2 and 3, but was much less in evidence. 

 At other times Neufchatel cheese made from homogenized milk test- 

 ing about 4 per cent fat had such an extremely rancid flavor as to 

 render it unfit for market purposes. It appears, therefore, that 

 there is greater danger of developing this characteristic homogenized 

 flavor with milk of low fat than with milk of high fat content. 



The process of homogenization seems to be responsible for the 

 bitter flavor observed in the cheese, for this bitter flavor is readily 

 observed in the fresh cheese and does not develop further in storage. 



The only justification for the use of homogenization is to reduce 

 the fat loss to a minimum. The process, however, is practically un- 

 necessary, because under normal conditions the fat losses may be 

 reduced nearly as much in other ways and there is far less danger of 

 developing a bitter flavor in the cheese. 



There is very little difference apparently in the keeping qualities 

 of cream cheese made from milk pasteurized by the flash system as 

 compared with the holding system. 



