MANUFACTURE OF COTTAGE CHEESE ¢ 
PACKING AND MARKETING 
The ideal method of marketing is to pack the cheese in the small, 
single-service, sanitary, paraffimed-paper containers, of which there 
are many kinds on the market. (Figs. 3 and 4.) The containers are 
convenient for the dealer to handle and are attractive to the buyer. 
While cartons add considerably to the cost of marketing, the extra 
price obtained for the product in that form usually compensates for 
the additional expense. 
Recently a 12-ounce glass jar, provided with a proper cap and 
fitted into a regular pint milk-bottle crate, has been used successfully 
by certain distributors in marketing cottage cheese. A container of 
this type may be readily washed, sterilized, and used again. 
Cheese to be shipped in bulk is best packed in butter tubs. (Fig. 5.) 
Cottage cheese always should be packed immediately after it is 
salted and should be marketed within a few days, as it is perishable 
and deteriorates very quickly at ordinary room temperatures. To 
insure marketing in best condition and to prevent unnecessary loss, 
Fic. 3.—Cartons for marketing cottage cheese 
it is important to have the cheese placed in the cooler or refrigerator 
immediately after it is made and to hold it at a low temperature 
until disposed of. Freshly made cheese should not be shipped until 
after it has been well cooled, because the warm curd is in a condition 
favoring fermentation and deterioration. It is advisable, therefore, 
to hold the freshly made cheese in the refrigerator overnight before 
making shipment. 
YIELD OF CHEESE 
The yield of cheese, which varies from 15 to 18 pounds from 100 
pounds of skim milk, depends almost entirely upon the amount of 
moisture left in the curd and is controlled by the method of manu- 
facture. The factors that influence the percentage of moisture in the 
curd and determine the yield are: (1) Temperature of heating 
curdled milk (or coagulum) ; (2) length of time curd is heated; (3) 
extent of draining; (4) physical condition of the skim milk after 
-curdling. 
