274 Milk and Its Products 
are closely connected, it is quite possibie to have 
good texture with objectionable flavor. It is prob- 
able that the same conditions of temperature and 
germ growth that are most favorable to ripening 
cream for churning are also most favorable for the 
manufacture of Neufchatel cheese. At any rate, the 
milk should have some degree of ripeness before the 
rennet is added. It is essential that the milk be 
clean and pure, that the acidity is developed to the 
proper point in the curd, and that sufficient pressure 
is applied. When experience in these last two’ points 
is gained, the remainder of the process is compara- 
tively simple, and in fact, many of the details may 
be varied to a greater or less extent. Good clean 
milk is not less important than in cheddar cheese 
making, as gassy ferments often make trouble. A 
good -pure-culture starter, giving a mild develop- 
ment of acid, will prove of great assistance in hand- 
ling gassy milk. The rennet is added to the milk 
at a low temperature (70° to 80° F.) at the rate of 
1% to 2% ounces per 1,000 pounds. ‘Too little ren- 
net will give trouble by making a curd that is very 
difficult to drain, and that tends to pass through 
the press cloths when pressed. An excess of rennet 
results in a curd of hard texture. It is better to 
add the rennet to the whole mass of milk in a vat, 
and then as soon as the rennet is thoroughly mixed 
with the milk, to draw it off into “shot-gun” cans 
(8 inches in diameter and 20 inches deep) for coagu- 
lation. The milk should be warm enough and also 
ripe enough, so that coagulation will take place 
