UNITED STATES DEPARTMENT OF AGRICULTURE 
Issued September 27, 1917 
Washington, D.C. Revised June, 1927 
THE MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES 
AND MILK PLANTS 
By ArRnotp O. DAHLBERG,* Dairy Manufacturing Specialist; revised by K. J. 
MatTHeEson, Dairy Manufacturing Specialist, Bureau of Dairy Industry 
CONTENTS 
Page Page 
Good raw material essentia]_________ 1 Method of manufacture—Continued. 
Pasteurization of skim milk impor- Draining and washing the curd___ 5 
eeAI caereror ene RL Pe Ngo Os 2 Salting fand) creaming. eas ae 6 
MMuIpMent. required 252s os see 2 Packing amd) marketing =e nene v4 
Pasteurizer ___ Be Paes Be 2 Wield toticheese: 2) 4 hsa ane So Ve ra 
WHEE SC im Viel tp ee re 5 a ee Se 2 NeOualiny vot ¢chieese 2 22 Se ee ee 8 
Curdaknives=s. ss tai eee Ss 3 COMEMOM TNF Na WA eepb oe ee 8 
Wario gen i i 3 Buttermilk as material for cheese_____ 10 
Valtawheye Srrainers. 28 22 — is eo 3 Making buttermilk cheese________ 11 
Method of manufacture______________ 3 Markets and DYIGES 220Sa ee Wide hey) ut A iLL 
Rapening.the milkecs 2. yes fey 3 SUM MA Ly settee Bb sys we By eayaee Boe iL? 
Cutting and heating the curd____ 4 
Cottage cheese, properly made, offers a most palatable and nutri- 
tious article of food at a price relatively low compared with the cost 
and nutritive value of many other foods, and the demand for it is 
increasing with the greater knowledge of its true value as a food. 
This variety of cheese is made from skim milk. The simplicity of 
the method of manufacture recommends its adoption by creameries 
and milk plants having skim milk which it is desired to dispose of to 
good advantage. Very little additional equipment is required, and 
the cost of manufacture is low, which enables the creamery to pay 
the patrons a good price for the skim milk. 
GOOD RAW MATERIAL ESSENTIAL 
As the quality of cottage cheese is entirely dependent upon flavor 
and texture, it is very important to have milk of a good clean flavor, 
free from any foreign odors. The maker can control the texture of 
cheese by the process of making; but if the flavor is to be controlled, 
good raw material is necessary. 
iMr. Dahlberg resigned Jan. 15, 1920. 
48013°—27 
