22 DAIRY TECHNOLOGY 



beef and other meats. One hundred pounds of skim milk 

 and 4 pounds of cream, containing 20 per cent fat, will 

 make from 15 to 16 pounds or more of moist cottage cheese. 

 At 2 cents per quart for skim milk and 35 cents per quart 

 for cream, cottage cheese would cost about eleven cents 

 per pound, and compares very favorably in nutritive 

 value with meats at the same price per pound. Where 

 skim milk can be procured at a low cost, cottage cheese 

 is one of the most economical foods that can be used. The 

 addition of cream to cottage cheese favorably influences 

 both its nutritive value and its palatabihty without in- 

 creasing the cost above that of average meats. Upon 

 the farm, where milk is produced, cottage cheese is one 

 of the cheapest foods that can be used."^ 



The composition of cottage cheese varies greatly, de- 

 pending upon the method of manufacture, the fat content 

 of the milk used, and the addition of milk or cream to the 

 curd. The following is considered a fair average compo- 

 sition of cottage cheese as commonly made : ^ 



Per cent. 



Water 37-35 



Fat 24,61 



Proteids 32.40 



Ash S-6s 



'■ Minnesota Bui. No. 92. 



' Kbnig — Richmond's Dairy Chemislry. 



