Cotracre, NEUFCHATEL AND Sort CREAM CHEESE. 187 
sequent heating upon the moisture content and the texture of 
the cheese, some results of which are given in the following 
table :* 
INFLUENCE OF TEMPERATURE OF SOURING AND HEATING UPON 
MOISTURE IN CHEESE. 
af | 38 
» =| om 
8 = ee Bb Bo s 5 = “a 
g Faye ar as coe 3 
Bog ee So4 we gs Water 
5 Et agro mae 38s ed in Texture of 
g| eee ames ae, | She Zo Cheese. Cheese. 
ar Vas ois OB as - 
eo) 3m | S38 es | oS On 
s| 852 | BESS | BE! | Bek | BE 
4|\ ee0 | stad | Fe | 688 | Bo 
Deg. F. Deg, F. |Minutes | Minutes |Minutes|Per cent. 
i 60 80 60 15 135 77.6 |good 
2 60 90 20 5 145 78.8 |soft 
3 70 80 30 30 150 81.5 |mushy 
4 70 90 40 15 10 73.5 |good 
5 80 90 20 10 60 74.9 |good 
6 80 100 35 5 50 71.8 |slightly dry 
7 90 100 20 0 5 71.5 |slightly dry 
8 90 110 30 0 5 68.1 |tough, hard 
365. Dipping the Cheese. 
As soon as the curd has settled so that it will not interfere 
with the whey strainer, the whey is drawn off and the curd is 
dipped with a curd pail into a cloth strainer. This strainer is 
made of linen strainer cloth, and is in the form of a tube so 
that it can be slipped over a wooden frame. The ends of the 
frame are supported by wooden horses, which are set over a 
drain to catch the whey. The curd is stirred in this strainer to 
free it from the excess of whey. Perhaps a little cream or but- 
ter may be added to the curd at this time to make it softer and 
more palatable. Cottage cheese, like other kinds, is more de- 
sirable if it contains a good quantity of butter fat. A little dry 
sage or caraway seed may also be worked into it to give it flavor. 
Salt to suit the taste, about two pounds to the thousand pounds 
of milk, is also worked in. 
366. Hydrochloric Acid Cheese. 
Milk may be coagulated at once by the use of ten ounces of 
chemically pure hydrochloric acid, sp. gr. 1.20, diluted to ten 
*Geneva (N. Y.) Exp Sta., Bull. 245. 
