CHAPTER XXI1. 
SOFT AND FANCY CHEESE MAKING. 
There is a rapidly growing demand everywhere for the 
soft varieties of cheese such as cottage, Neufchatel and 
cream, and the manufacture of this class of cheese 
is becoming a very remunerative branch of dairying. 
The soft varieties of cheese are deservedly becoming pop- 
ular because of their wholesomeness and _ palatability. 
COTTAGE CHEESE MAKING, 
Cottage cheese, which is made from skim-milk, may 
be manufactured in either of two ways, namely, with 
or without rennet extract. The cheese resulting from 
the use of rennet extract is finer grained though some- 
what more acid than that obtained without rennet. 
Rennet Method. When rennet extract is used, the 
night’s separator skim-milk is held at a temperature of 
about 65 degrees F. until the following morning when 
it should show about 0.2 per cent acid. The temperature 
is then raised to 75 degrees F., and rennet extract 
added to the skim-milk at the rate of one-twentieth of an 
ounce (about one-half teaspoonful) per hundred pounds 
of milk. Tio insure an even distribution of the rennet, 
it should be diluted with a cup of water before mixing 
it with the milk. As soon as the rennet has been thor- 
oughly mixed with the milk, the latter should be allowed 
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