COTTAGE CHEESE 209 



duces a richer cheese, and at times it is sold as Neufscha- 

 tel cheese. 



The yield of cheese, the method of marketing, the market 

 value, etc., are practically the same as for cottage cheese. 



The main difference in the characteristics of these two 

 products is that the buttermilk cheese has a smoother 

 texture than the cottage cheese. 



Kind of Buttermilk. — The cheese made from butter- 

 milk coming from old, stale, off -flavored cream will retain 

 those midesirable qualities. None but the best quahty of 

 buttermilk should ever be used. 



Sweet buttermilk, or buttermilk having a very low acid 

 content, will not curdle on heating; at least a longer time 

 is required for coagulation. In making cheese from such 

 buttermilk a temperature of between 80° F. and 100° F. 

 should be maintained longer. This will permit of the 

 development of the lactic-acid-producing bacteria, and 

 thereby bring about proper coagulation. 



Pasteurization of the cream does not materially affect 

 the quality of buttermilk cheese. However, cream con- 

 taining more than 0.4 per cent of acid is likely to curdle 

 in very line grains in the pasteurizer, and it is difficult 

 to gather these fine curd particles. Many of these run 

 through the strainer cloth with the whey and are lost. 

 However, this can be overcome by the addition of some 

 skim milk to the buttermilk. The curd from the skim 

 milk apparently acts as a sort of a filter. 



For some unexplained reason, buttermilk curd from 

 cream containing more than 50 per cent of fat is very 

 fine grained and is difficult to collect on the cheese cloth 

 strainer, as it runs through the meshes with the whey. 

 This also may be overcome by the addition of skim milk 

 to the buttermilk. 



