COTTAGE CHEESE 207 



Such cheese lacks the pecuhar characteristic flavor of 

 that made by lactic fermentation, but this can in a meas- 

 ure be restored by the addition of sour cream. 



The average composition of cottage cheese is as follows : ^ 



Per cent. 



Water . . . . ; 73 . i 



Fat 2.8 



Nitrogenous Matter ig.8 



Non-nitrogenous Matter 2.2 



Ash 2.1 



BUTTERMILK CHEESE. 



In past years buttermilk was hardly considered an 

 asset in a creamery; but by the manufacture of butter- 

 milk cheese, this by-product of butter making may be 

 made a source of considerable income. 



Heating the Buttermilk. — As the buttermilk comes 

 from the churn it is run into a jacketed vat or can, heated 

 to 80° F. and allowed to stand undisturbed for an hour.^ 

 During this time the buttermilk coagulates, forming a 

 soft, fiocculent curd. 



The contents of the vat are then heated, with slight 

 stirring, to from 130° to 140° F., and again allowed to 

 stand undisturbed for an hour. It should be kept close 

 to this temperature until placed on the draining rack, 

 since the curd drains faster if warm, but it should not 

 be re-heated or stirred again before draining. 



In one large creamery where all the buttermilk is manu- 

 factured into cheese, the buttermilk is placed in a jacketed 

 vat and gradually heated to about 120° F. This heating 

 period extends over a period of between 2 and 3 hours. 

 The buttermilk is gently stirred at intervals. At the end 



'■ Flieschman — The Book of the Dairy. 

 2 Bid. No. 211. Wisconsin. 



