COTTAGB CHEESE 91 



thickened, which usually requires about 24 hours, it is 

 ready for use. 



In the heating process all of the active bacteria in the 

 skim-milk have been destroyed, thus leaving a clean field 

 for the development of the lactic acid bacteria added to 

 it from the bottle. 



The method of using the lactic acid bacteria is similar 

 to the use of yeast germs in bread making. The original 

 germs obtained from the manufacturer may be propagated 

 for weeks by daily transferring a small amount of the 

 thickened skim-milk to newly pasteurized skim-milk. As 

 a rule, one pound of the thickened skim-milk will sour 

 from 30 to 40 pounds of sweet pasteurized skim-milk in 

 24 hours at a temperature of 70° F. 



When ordering a bottle of culture, ask the manufac- 

 turer for full directions for use and follow the directions 

 as closely as possible. 



PROCESS OF MAKING COTTAGE CHEESE. 



Hitherto no definite method has been employed in the 

 making of cottage, cheese Which, no doubt, is largely due 

 to the fact that its manufacture has been almost entirely 

 confined to the home. The method in common use con- 

 sists essentially in placing curdled milk, either heated or 

 unheated, in a linen or cotton bag which is hung up in 

 some convenient place to allow the curd to drain. 



Where cheese is to be made on a commercial scale, this 

 method has not been found satisfactory. After much 

 experimentation the author has succeeded in developing 

 a method which has proven very successful in making 

 cheese for city trade. The successive steps in this process 

 are fully treated in the following paragraphs. 



