438 



MANUAL OF MILK PRODUCTS 



into cylindrical forms, one and three-fourths by two and three- 

 fourths inches in size (Fig. 85), and wrapped in tin foil lined 

 with parchment cut five by seven 

 inches. A mold of this size makes a 

 cheese weighing about one-fourth 

 pound. The cheeses are then packed 

 in wooden boxes, twenty-five cheeses 

 in a box. 



Yield. — The yield of Neufchatel cheese will vary between 

 wide limits, according to the amount of fat in the milk from 

 which the cheese is made, the amount of moisture left in the 

 curd, and whether or not the milk has been pasteurized. 



Fig. 85. — Neufchatel 

 cheese-mold. 



Composition of Neufchatel Cheese 





I 



II 



III 



IV 



V 



Average 



Water 



55.6 



60.3 



62.3 



58.1 



62.6 



59.78 



Fat 



23.0 



16.5 



17.5 



17.0 



16.5 



18.10 



Protein 



16.5 



17.6 



15.3 



20.0 



15.5 



16.98 



Acid (calculated as 















lactic acid) . . . 



1.9 



2.0 



2.0 



2.1 



1.8 



1.96 



Milk-sugar . . . 



1.6 



1.6 



1.5 



1.4 



1.6 



1.54 



Ash 



1.4 



2.0 



1.4 



1.4 



2.0 



1.64 



Qualities of Neufchatel cheese. — Neufchatel cheese should 

 have a distinct, mild, clean flavor, resembling the odor of 

 freshly drawn milk. The texture should be fairly dry and 

 smooth, with no hard, dry lumps nor grains. There should be 

 no whey leaking from the cheese. Neufchatel curd forms the 

 basis of a number of other varieties of cheese, made by mixing 

 nuts, pimento, cream, and other substances with the curd. 

 Cream cheese. 



Cream cheese can be made in either one of two ways — by 

 mixing cream with Neufchatel curd, or by a method very 



