440 



MANUAL OF MILK PRODUCTS 



Composition of Cream Cheese 





I 



II 



in 



IV 



V 



Average 



Water 



57.5 



50.8 



49.6 



52.8 



50.8 



52.30 



Fat 



23.4 



33.0 



33.5 



28.0 



31.5 



29.88 



Protein 



13.6 



11.7 



12.4 



14.9 



13.7 



13.26 



Acid (calculated as 















lactic acid) . . . 



1.6 



1.4 



2.1 



1.4 



1.5 



1.60 



Milk-sugar . . . 



1.8 



1.8 



1.0 



1.7 



1.2 



1.50 



Ash . . 



2.1 



1.3 



1.4 



1.2 



1.3 



1.45 



Fig. 86. — Mold for cream cheese. 



sembling well-ripened cream, 



Marketing. — Cream cheese is always put up in rectangular 

 forms, measuring 1^ by 2-J by 2f- inches. A tin mold used for 



pressing cream cheese is shown 

 in Fig. 86. The cheeses weigh 

 about \ lb. They are wrapped 

 in tin foil and put in boxes, 

 twelve cheeses in a box. 



Qualities of cream cheese. — ■ 

 Cream cheese should have a 

 clean, mild, acid flavor, re- 

 It should be of a creamy con- 

 sistency, but not salvy. It should not be grainy in texture, 

 and there should be no hard, dry lumps. 

 Pimento cheese. 



Pimento cheese, which is much used for sandwiches, is made 

 by adding pimentos to Neufchatel curd. A pound of pimentos 

 is sufficient for from 8 to 10 lb. of curd. 



Method of manufacture. — The pimentos are chopped very 

 fine ; this is best done by running them through a food chopper. 

 They. are then put into the curd and thoroughly mixed through 

 it. A small pinch of red pepper should be added, to give the 

 cheese a pungent taste. The mixing can be more satisfactorily 

 and evenly done if the pimentos are partly mixed with the 



