8 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE 
The physical condition of the skim milk after curdling often has 
a marked influence upon the resulting yield. A weak, unevenly 
coagulated curd, when cut, produces a large quantity of fine particles, 
much of which is apt to be lost during drainage. 
QUALITY OF CHEESE 
Cottage cheese is judged by its flavor and texture. Flavor can 
be controlled by the use of clean, sweet, Pasteurized milk and the 
use of a good starter; but texture depends largely upon careful 
manipulation during the making and washing processes. 
Fic. +.—Packing the cheese in cartons 
Cottage cheese should have a clean, mild acid flavor. Strong acid 
flavors are to be avoided. The body and texture of cottage cheese 
should be soft, smooth, and uniform throughout. The individual 
particles or flakes should be distinct, neither hard nor mushy, and of 
a size between that of a kernel of popcorn and one of field corn. 
COST OF MANUFACTURE 
Although the cost of manufacture depends somewhat upon the 
cost of fuel and labor, it is influenced more by the velume of business. 
The table on page 10, obtained from records made in 1922 and show- 
ing averages for a two-months’ period when the volume of business: 
was about 125,000 pounds of skim milk each month, gives a good 
idea of the approximate cost of manufacture. The figures are based 
