FARM DAIRYING 439 



similar to that used in making Neufchatel cheese except that 

 cream testing 10 per cent fat is used instead of milk. 



Method of manufacture using Neufchatel curd. — When cream 

 is mixed with Neufchatel curd, it is difficult to get cheese as 

 rich as that obtained by making the curd from cream testing 

 10 per cent fat, because if too much cream is added to the 

 Neufchatel curd it will become so moist, and usually so sticky, 

 that it cannot be handled. One lb. of heavy cream testing 

 about 50 per cent fat, mixed with 5 lb. of Neufchatel curd, 

 will ordinarily give a good grade of cream cheese. Care should 

 be taken not to mix the curd so much that it will become salvy. 

 Usually it will be necessary to add a little more salt to the 

 cheese. This method is much quicker and is less wasteful than 

 making the cheese from cream testing 10 per cent fat. 



Method of manufacture using 10 per cent cream. — When 

 cream testing 10 per cent fat is to be used in making cheese, 

 the method is very similar to that for making Neufchatel 

 cheese. The cream is placed in 30-pound cans and brought to 

 a temperature of 72° F., in the same way as for Neufchatel 

 cheese, and the same degree of acidity is developed at the time 

 of dipping. A greater quantity of rennet extract is used, this 

 usually being about 1 c.c. to 30 lb. of milk. This gives a 

 quicker coagulation, thus preventing a loss of fat which would 

 occur if the cream were allowed to rise before coagulation took 

 place. The following morning the curd is dipped on to a cloth, 

 and from this point on the method is the same as that used for 

 Neufchatel. With this method there is a considerable loss of 

 fat, which is pressed out with the whey. For this reason the 

 method is not extensively used. 



Yield. — The yield of cream cheese is a little more than that 

 of Neufchatel cheese, due to the extra fat. The average yield 

 is from 22 to 24 lb. of cheese from 100 lb. of 10 per cent 

 cream, or from the curd from 100 lb. of milk made by the 

 Neufchatel method with cream added. 



