VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 13 
about 30 minutes. It is then poured upon cheesecloth and drained until the 
curd reaches a desired consistency. 
Cottage cheese is sometimes made with a small amount of rennet, and the curd 
is heated to from 118° to 125° F. It may be made on a small or a factory scale. 
With this method the skim milk is pasteurized, cooled to 70° or 80°, and 1 to 5 
per cent of a starter added. Rennet is then added at the rate of 1 c. c. per 1,000 
pounds of milk. The curd is allowed to develop an acidity of about 0.55 in from 
6 to 10 hours. The coagulum is then cut into ^-inch cubes. Water at a tempera- 
ture of 115° is run over the curd in about an hour and the temperature of the 
wash water than gradually raised to 120°. The curd is then stirred until it will 
stand without breaking. It is then gradually cooked to a temperature of 118° 
to 126° in the course of one and one-half to three hours. When the curd may be 
squeezed in the hand and still retain its shape, the whey is withdrawn and the 
curd is washed two or three times in cold water. After the washing the water is 
withdrawn, and the curd ditched along the side of the vat or kettle, and drained 
for one hour. It is then placed in a cooler for 12 hours. To each 100 pounds of 
curd, 70 pounds of a mixture of milk and cream containing 10 per cent cream is 
added. The curd is then stirred for a few minutes. After creaming the cheese 
is placed in a cooler at 30° to 40° until ready to use or ship. 
When the cheese is made on a factory scale a drier product is desired in order 
that it may be marketed successfully. For this reason the curd is generally 
cooked at a higher temperature than when made on a small scale. The main 
equipment necessary for making cottage cheese on a factory scale is a pasteur- 
izing outfit and a channel-bottom Cheddar vat. Ordinarily from 5 to 10 per 
cent of a good lactic starter is added to skim milk, after which the milk is allowed 
to ripen at a temperature of 70° to 80° F. until curdled. The curd is then cut 
into cubes and gradually heated to from 115° to 125° in 30 'to 45 minutes. When 
the whey has been removed, the curd is washed with cold water, drained, and piled 
along the sides of the vat. Ordinarily the cheese is salted at the rate of 3 or 4 
ounces per 100 pounds of milk. Often the cheese is mixed with cream and then 
marketed in small, single service, paraffined paper containers, or in butter tubs. 
With milk of a good quality a yield of 15 to 18 pounds of cheese per 100 pounds 
of skim milk is obtained. Cottage cheese should always be kept in a refrigerator 
or in a cooler until disposed of. 
COULOMMIERS 
This is a small-sized Brie cheese, 5 or 6 inches in diameter, 1 inch in thickness, 
and weighs about 1 pound. This is an unripened cheese that may be made on 
the farm with simple equipment. It is made in the region of Coulommiers, 
France. 
CREAM 
Genuine cream cheese is made from a rich cream thickened by souring or from 
sweet cream thickened with rennet. The cream for this cheese should always 
be pasteurized. This thickened cream is put into a cloth and allowed to drain, 
the cloth being changed several times during the draining, which requires about 
four days. It is then placed on a board covered with a cloth, sprinkled with salt, 
and turned occasionally. It is ready for consumption in from 5 to 10 da} 7 s. 
Another variety of cream cheese is made from cream with a low content of 
butterfat (6 or 8 per cent) . A small quantity of a lactic-acid starter is added to the 
cream, and after the mixture is warmed to from 70° to 76° F. and thoroughly stirred, 
rennet is added at the rate of from 1 to 1% ounces of commercial liquid rennet 
to 1,000 pounds of cream. Usually the cream is placed in shotgun cans holding 
about 30 pounds each. After setting for about 18 hours, the curd is poured, 
with as little breaking as possible, upon draining racks covered with cloths. 
After a few hours' drainage tbe cloths are drawn together, tied, placed upon 
cracked ice, and allowed to remain overnight. The curd is then pressed, salted, 
and worked to a paste b} 7, means of special machinery or by suitable substitutes. 
The cheese is them molded into pieces weighing from 3 to 4 ounces, wrapped in 
tin foil and, without curing, placed upon the market. The standard package of 
cream cheese is 3 inches by 2 inches by 1 inch. It is a mild rich cheese which is 
relished most when eaten a few days after it is made. Cream cheese is now quite 
extensively made in the larger factories of the United States, where the ever- 
increasing demand for it makes it one of the most popular varieties of soft cheese. 
CREAM (LOAF) 
For about five years a soft cream cheese in leaf form has been on the market. 
It is packed in a tin-foil-lined box and weighs from 3 to 5 pounds. This cheese 
