188 CHEESE MAKING. 
times its volume, per 100 pounds of milk. The milk to be used 
should be at a temperature of 70° to 80° F. The acid is added 
slowly and stirred in carefully to evenly distribute it. Stir un- 
til the whey appears clear. The whey is then drawn off and the 
curd dipped and salted as described in paragraph 365.- The 
yield of cheese by either method will depend upon the composi- 
tion of the skim milk and the water retained, but it will be from 
sixteen to twenty pounds per 100 pounds of skim milk. The 
cost of acid is four or five cents per 100 pounds of milk, or one- 
fourth cent per pound of cheese. The disadvantage of the 
hydrochloric acid method is the lack of sour milk flavor to the 
cheese. This can be produced in a measure by adding some 
sour cream or sour milk to the curd. 
367. Marketing the Cheese. 
Loeal conditions may affect the form in which the cheese 
is put up for sale. It can be put into balls or loaves, which are 
cut later, or in paper packages, such as are used for oysters and 
ice cream. It always pays to put up any article in as clean and 
attractive a form as possible.* 
368. Neufchatel and Soft Cream Cheese. 
Imitation Neufchatel and soft cream chees are similar to 
cottage cheese, but made in a slightly different manner. The 
Imitation Neufchatel is made from milk containing three or four 
per cent. fat while the milk for the cream cheese should contain 
five to ten per cent fat, the higher per cents making the finer 
quality of cheese. The milk is first mixed with a good starter 
from two to five per cent of its bulk, and then set with rennet 
at 80° F. When coagulated it is set into a refrigerator or cold 
water is run around it without breaking the coagulum. It is 
cooled to 60° F. if possible and left for twenty-four hours. The 
acid will probably develop to .6 per cent, giving a rich ripened 
eream flavor. It is then carefully turned into a cheese cloth bag 
and hung up for twenty-four hours to drain. If too moist, a 
twisting of the neck of the bag will assist in the expulsion of 
moisture. After the twenty-four hours’ draining in the bag it is 
salted. It can be worked into rolls by filling a tube and pushing 
* A new kind of checse, Buttermilk cheese, is described in Bull. 195 and 211, 
Wisconsin Exp. Sta., by Prof. Sammis. 
