2o6 DAIRY TECHNOLOGY 



cent of casein in the milk and the amount of curd lost in 

 the whey. On an average, seven pounds of skim milk 

 produce one pound of cottage cheese. 



For retailing this product, the common ice-cream pail 

 has been found to be a convenient package. It is cheap, 

 sanitary and attractive. The package may be marked 

 on the outside to describe suitably its contents. These 

 small packages are not sealed air-tight. For this reason 

 the cheese should not be put into the retail packages sooner 

 than necessary. Cottage cheese may be kept in larger 

 bulks in earthen jars. Cottage cheese to be most pala- 

 table should be made every other day. 



Use of Rennet in Cottage-cheese Making. — This 

 product may be made by curdling the milk with rennet 

 instead of with the natural acid. However, in order to 

 have the proper flavor, the milk should have an acidity 

 of at least -^^ per cent when the rennet is added. The 

 proportions used are i ounce of rennet to looo pounds of 

 milk. Having curdled the milk, the rest of the operation 

 is the same as described above. Cheese made in this 

 way is apt to be a trifle dry and rubber-like, and mild 

 in flavor. 



Use of Hydrochloric Acid. — Much time can be saved 

 by adding acid direct to fresh milk instead of waiting 

 for it to be developed by fermentation. The milk is 

 heated to from 70° to 80° F. Hydrochloric acid (sp. gr. 

 1.20) is added at the rate of 10 ounces to 100 pounds of 

 milk. This acid is diluted with ten times its bulk of water, 

 and added gradually, the milk being stirred constantly. 

 The stirring is continued until the curd fully separates, 

 leaving a clear whey. Then the whey is drained from 

 the curd and the process completed as described above. 

 Acid used should be chemically pure, not the commercial. 



