432 



MANUAL OF MILK PRODUCTS 



Composition of Cottage Cheese 





I 



ii 



in 



IV 



V 



AVEKAGE 



Water 



72.8 



74.4 



74.2 



70.9 



71.7 



72.8 



Fat 



4.5 



3.5 



4.0 



3.0 



3.5 



3.7 



Protein .... 



16.9 



17.5 



16.9, 



20.7 



19.5 



18.3 



Acid (calculated as 















lactic acid) . . . 



2.2 



2.0 



2.1 



2.2 



2.0 



2.1 



Milk sugar . . . 



1.8 



0.8 



1.4 



1.2 



1.8 



1.4 



Ash 



1.8 



1.8 



1.4 



2.0 



1.5 



1.7 



Marketing. — Cottage cheese is marketed in several different 

 ways. The commonest method of marketing, and by far the 

 cheapest, is to mold the cheese into prints or balls of various 

 sizes and wrap it in parchment paper. If this is to be done, a 

 good practice is to measure each print by an ordinary 1-pound 

 butter mold, care being taken that the mold is full and that 

 there are no air spaces in the cheese. The print of cheese can 

 then be cut in two and wrapped, making two half-pound pack- 

 ages — a very desirable size for family use. Paper cut six by 

 eleven inches is required for wrapping packages of this size. 

 The cheese may be put up in paper cartons of various sizes, but 

 these are rather expensive, and are very likely to absorb whey 

 and thereby become so soft that they cannot be handled. In a 

 few cases the cheese is put into glass jelly tumblers, but this 

 is a very expensive method and one not commonly used. 



Qualities of cottage cheese. — Cottage cheese chould be clean 

 in flavor, resembling fresh butter in this respect. It may or 

 may not be grainy in texture, but it should be free from hard, 

 dry lumps. If it is made from baker's cheese it will be smooth 

 in texture,, but if made from pot cheese it will be grainy. 

 Defects in pot, baker's, and cottage cheese. 



Pot cheese, baker's cheese, and cottage cheese are liable to 



