28 



The Story of Cheese 



been made to use pure cul- 

 tures of the bacteria active 

 in such fermentations anci 

 so reduce the art of cheese 

 making to a more scientific 

 process. But it has been 

 found that any desired kind 

 of cheese cannot be made 

 simply by adding a culture 

 of this or that bacterium to 

 pasteurized milk. Of vastly 

 greater importance for the 

 development of the proper 

 bacteria is the handling of 

 the milk and the curd by 

 the experienced cheese 

 maker. Inoculation with a 

 pure culture alone does not 

 make the special cheese 

 wanted. 



CHEESE MADE 



Cottage Cheese. Of the sou 



Cheese is the best known. It 



Mono-Service Jar 



Camembert Cheese Factory 



WITHOUT RENNET 



r milk types the common Cottage 

 is made from skim milk which in a 

 warm room will curdle when sour, 

 whether rennet and a starter are 

 used or not. The thick sour milk 

 is heated to anywhere between 100° 

 and 120° and dipped into bags of 

 cheese-cloth hung up for draining. 

 The next day light pressure is applied 

 for 12 to 24 hours, when the curd 

 is kneaded, slightly salted, formed 

 into balls and wrapped in parch- 

 ment paper or packed into jars. For 

 this purpose paraffined paper jars 

 are very practical. 



The more the curd is heated in 

 the whey the drier will be the cheese. 

 Often it is improved by allowing the 

 curd lo become rather drv and then 

 workino; new milk or a little cream 



