28 BULLETIN 669 r U. S. DEPARTMENT OF AGRICULTURE. 



Stir the mixture of milk, starter, and curdling- agent and then run 

 it into shotgun cans. 30 pounds in each can, and set awayto curdle. 



In from 16 to 18 hours pour the contents of each can on cotton 

 sheeting and allow to drain undisturbed for from 2-£ to 3 hours. 

 Then work the curd to the center of the cloth, loosen the ends, and 

 make each unit into a hag by folding over the cloth. Place the bags 

 of curd between alternate layers of cracked ice for a few hours or 

 overnight. 



Press the curd until each unit (bag) weighs 4^ pounds for Neuf- 

 chatel, or 5£ to 6 pounds for cream cheese. This means a jueld for 

 Xeufchatel of 15 pounds and for cream cheese of 18 to 20 pounds per 

 100 pounds of milk, which seems most desirable. 



Remove the cakes of curd from the drain cloths and salt at the rate 

 of 1 pound to 100 pounds of curd. Run the curd through a grind- 

 ing machine, or use a mixing machine and incorporate the salt uni- 

 formly. 



Pass the curd through a molding machine which shapes the cheese 

 into the desired commercial package. Wrap in tin or aluminum foil 

 and place in special flat boxes. 



The homogenization of milk for making cream cheese is not recom- 

 mended. 



The addition of pimiento peppers at the rate of l.part of peppers 

 to 10 or 20 parts of cream cheese greatly prolongs the keeping quality 

 of the cheese. 



Keep the cheese at a temperature of between 40° and 50° F. until 

 consumed. 



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