434 MANUAL OF MILK PRODUCTS 



II. Defects in body and texture. 



(a) Dry and mealy textures (shown by cheese being too hard, firm, 

 dry, and mealy). 

 Causes. 



1. Too little moisture in the cheese. 



2. Too high development of acid. 



3. Use of too much rennet extract. 

 Remedies. 



1. Incorporation of more moisture into the cheese. 



2. Prevention of development of so much acid. 



3. Use of less rennet extract, and provision for a longer coagu- 



lating period. 



(6) Lumpy texture (shown by hard lumps of various sizes in the 

 cheese). 

 Causes. 



1. Uneven drying of the curd. 



2. Uneven coagulation. 



3. Too high a temperature during process of manufacture. 



4. Too much variation in temperature. 

 Remedies. 



1. Occasional stirring of curd so that it will dry evenly. 



2. Even mixing of rennet through the milk. 



3. Provision of a room in which the temperature can be con- 



trolled. 



(c) Soft, pasty texture (shown by cheese being soft and sticky). 

 Causes. 



1. Cheese not sufficiently dried. 



2. Pasteurization of milk at too high a temperature. 



3. Use of too much cream. 

 Remedies. 



1. More thorough drying of the curd. 



2. Pasteurization of milk at a lower temperature. 



3. Use of less cream. 



Neufchatel cheese. 



As its name indicates, Neufchatel cheese originated in France. 

 It is now extensively made in this country, but by different 

 methods from those originally employed in France. It may 

 be made from -either whole milk or partly skimmed milk, pas- 

 teurized or unpasteurized. 



The secret of success in making Neufchatel cheese, as well as 



