204 DAIRY TECHNOLOGY 



cheese is desired, it can be secured more economically by 

 using skim milk, and then adding cream to the finished 

 product. 



A good quality of cottage cheese can be manufactured 

 from good buttermilk. Skim milk and buttermilk together 

 may be used in various proportions. 



Use of Starters. — In order to insure a uniform product 

 the fermentation must be controlled, and to do this, a 

 pure culture of lactic-acid bacteria is important. These 

 cultures, or " starters " as they are commonly called, are 

 used extensively in butter and cheese making, and may be 

 secured from various manufacturers. Directions for their 

 use accompany each package, or may be found in the 

 various texts on butter and cheese making. 



A better control of the fermentation can be secured by 

 using pasteurized milk than by using raw milk, but in 

 either case a good starter should be used to insure a uni- 

 form and desirable flavor in the cheese. 



Souring the Milk. — The common method of making 

 cottage cheese is to sour the skim milk by a lactic acid 

 fermentation, rather than by the addition of commercial 

 acid. The fermentation of the skim milk may be carried 

 on in milk cans or in a vat, depending upon the quantity. 

 The milk is warmed to about 70° F., and sufficient starter 

 added to insure the coagulation of the milk at the desired 

 time. If the milk is pasteurized, a small percentage of 

 starter is sufficient; but with raw milk, a larger percentage, 

 20 to 25 per cent, of starter, will be better able to over- 

 come any undesirable ferments that may be present. This 

 will cause the milk to curdle in a much shorter time. 



When a firm curd has been formed it is broken up by 

 cutting with cheese knives or stirring with a common 

 stirring rod. 



