MANUFACTURE OF NEUFCHATEL AND CEEAM CHEESE. 



ll 



Table 13. — Infli 



tence o/ 



pimiento peppers on the keeping qualities o) cream 

 cheese in storage. 



Sample 

 No. 



Age of 

 cheese. 



Held at 5° C. (41° P.). 



Eeld atl6°( (69 ' 1 i. 



Pimien- 

 to 1/10. 



Pimien- 

 to 1/20. 



Pimien- 

 to 1/40. 



('mini 

 cheese. 



Pimien- 

 to 1/10. 



Plmli n 



to 1/20. 



Plmli ii- 

 to 1/40. 





1 



Days. 



! 4 

 6 



8 



13 



18 

 28 



!. 43 



f io 



17 

 i 21 



27 

 I 35 



14 

 9 

 5 

 5 

 3 

 3 

 2 



2 

 8 

 3 

 2 

 2 

 

 



2 

 

 

 2 

 1 

 1 

 1 





 

 

 

 

 

 



3 



9 

 3 

 4 



3 



8 

 5 

 3 



2 

 

 

 2 



n 

 



























. 







Held at 10° C. (50° P.). 



Held at 20° C. (68° P ). 





6 

 3 

 4 

 3 



4 









 

 

 

 



5 

 2 







1 













1 



2 

























































1 The figures in body of table indicate number of people showing preference for particular samples. 



A high percentage of pimientos seems to improve the keeping qual- 

 ity of the cheese kept at 5° C. (41° F.) and 10° C. (50° F.). When 

 held at 10° C. (50° F.) the pimiento cheese kept in good condition 

 for a month, at which time it was edible, although some acidity had 

 developed. No undesirable flavor had developed as in the case of 

 the plain cream cheese. Either the pimiento acts as a preservative 

 or it tends to cover up any undesirable flavor. When kept at 15° 

 C. (59° F.) and especially at 20° C. (68° F.) both the cream and 

 the pimiento cheese became excessively sour in the course of a few 

 days. There was a marked difference in this sour taste in the cheese 

 held, at 15° C. (59° F.) and 10° C, (50° F.). Pimiento -cheese held at 

 5° C. (41° F.) was still edible after six weeks, although some of the 

 surface of the cheese had to be removed. 



SUMMARY. 



The process of manufacture for Neufchatel and cream cheese is 

 the same, except as noted, For Neufchatel use whole milk that tests 

 about 4 per cent ; for cream cheese use milk standardized to from 6 to 

 8 per cent butterfat. Obtain clean, fresh milk. 



Pasteurize the milk by heating to 145° F. for 30 minutes and then 

 quickly cool to 80° F. for Neufchatel and 83° F. for cream cheese. 



Add 1 per cent of a freshly made and vigorous lactic-acid starter. 



Add either commercial liquid rennet at the rate of one-third of an 

 ounce or five-sixths of a gram of powdered pepsin to each 1.000 

 pounds of milk for Neufchatel cheese. For cream cheese use half an 

 ounce of liquid rennet or 1 gram of powdered pepsin for each 1.000 

 pounds of milk. Either curdling agent should be diluted in half a 

 pail of cold water before being mixed with the milk. 



