BSR 



UNITED STATES DEPARTMENT OF AGRICULTURE 

 BULLETIN No. 669 



Contribution from the Bureau of Animal Industry 

 JOHN R. MOHLER, Chief 



Washington, D. C. 



November 18, 1918 



THE MANUFACTURE OF 



NEUFCHATEL AND CREAM CHEESE 



IN THE FACTORY 



By 



K. J. MATHESON and F. R. CAMMACK 

 Of the Dairy Division 



CONTENTS 



Important Factors in Successful Produc- 

 tion 1 



The Manufacturing Process 2 



Methods of Packing „ . 11 



Yield of Cheese per Hundred Pounds of 



Milk 12 



Experimental Work on the Manufactur- 

 ing Process . 12 



Experimental Work on Keeping Qualities 

 of the Cheese 21 



Summary 27 



WASHINGTON 

 GOVERNMENT PRINTING OFFICE 



1918 



