Corracs, NEUFCHATEL AND Sort Cream CHEESE, 189 
it out with a plunger. The rolls are wrapped first in parchment 
paper and then in tinfoil. + 
The cream cheese can be printed with a butter printer. 
This kind of cheese is perishable as it contains a great deal 
of moisture and must be consumed within a week. It should 
be kept in the refrigerator.* 
QUESTIONS ON CHAPTER XX. 
1. Give two kinds of substances that curdle the casein. 2. 
What per cent of lactic acid must be present in skim milk to 
curdle it? 3. What per cent of lactic acid will curdle cream 
containing 35 per cent fat? 4. Why does it take a higher per 
cent of lactic acid to curdle skim milk than cream? 5. What 
effect has temperature on the curdling power of lactic acid? 
6. What will be the effect of abnormal fermentations on the 
quality of cottage cheese? 7. How may the per cent of lactic 
acid in the milk be measured? 8. What is the effect of too much 
acid on the curd? 9. At what temperature should the milk be 
set? 10. How high is it necessary to heat the curd to get it 
firm? 11. How is the curd separated from the whey? 12. De- 
seribe the strainer into which the curd is dipped. 13. What is 
the otject of adding cream or butter to the curd? 14. How 
much salt is required for cottage cheese? 15. What substances 
may be mixed with the cheese for flavor? 16. How should cot- 
tage cheese be marketed? 17. How is hydrochloric-acid cheese 
made? 18. What proportion and what kind of acid should be 
used? 19. What is the disadvantage of making hydrochloric 
acid cheese? 20. Describe the method of manufacture of Imita- 
tion Neufchatel and soft cream cheese. 
* See N. C. Exp. Sta. Bull 210, Improved Methods of Making Cottage and 
Neufchatel Cheese,, by Prof. J. Michels; also Farmers’ Bull. 435, and Cornell 
Exp. Sta. Bull. 270. 
