FARM DAIRYING 427 



fifteen minutes, and then immediately cooled to the setting 

 temperature. If heated to too high a temperature, the milk 

 will have a very undesirable cooked flavor, and this will be im- 

 parted to the cheese. 



Pasteurizing the milk tends to overcome the difficulties en- 

 countered in making cheese from gassy milk. Also, cheese 

 made from pasteurized milk is much smoother in texture than 

 cheese made from raw milk, and the yield is slightly greater. 



The method of manufacture is the same whether or not the 

 milk has been pasteurized, except that less starter is used with 

 pasteurized milk. 

 Pot cheese. 



Pot cheese is the kind of cheese usually made by the house- 

 wife by souring skim-milk on the stove. It is now more 

 extensively made in dairy plants than was formerly the case. 

 By the use of a thermometer and a clean commercial starter, a 

 product more uniform in quality than would otherwise be 

 possible will be obtained. 



Method of manufacture. — The skim-milk as it comes 

 from the separator should be at a temperature of from 85° to 

 90° F. It should be run into a vat and should not be allowed 

 to cool below 80° F. ; held at this high temperature it will sour 

 or thicken much more quickly than if held at a lower tempera- 

 ture. The souring can be accelerated by the use of a starter, 

 which may be added at the rate of from 0.5 to 5 per cent of 

 the skimmed milk used, depending on the amount of starter 

 that can be made. Generally, the more starter that can be 

 added, the more rapid will be the coagulation and the better 

 will be the flavor of the cheese. As soon as the milk has 

 thickened, the curd is ready to be broken up and separated 

 from the w T hey. This separation is hastened by the application 

 of heat. Usually the temperature of the curd is raised slightly 

 before it is broken up ; since this makes the curd firmer, there 

 will be a smaller loss of curd particles in the whey. The curd 



