210 DAIRY TECHNOLOGY 



Emphasis should be placed upon the necessity of ob- 

 serving closely the different steps in the processes of the 

 manufacture of buttermilk cheese. It does not admit of 

 the variations that cottage cheese does, because of the fine 

 and almost soluble condition of the curd. 



Buttermilk Cream. — Buttermilk cream is made in a 

 manner similar to that of making buttermilk cheese; but 

 by employing a lower temperature the final product has 

 the consistency of thick cream and is quite smooth and 

 free from grains or lumps. The only change in the proc- 

 ess of manufacture as described above is that instead of 

 heating to 130° at the second heating, the curd is heated 

 only to 100°. Because of the soft consistency of this 

 product it requires a longer time to drain. 



It was found at the Wisconsin Station that this prod- 

 uct has a market value. 



