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MANUFACTURE OF COTTAGE CHEESE ict 
MAKING BUTTERMILK CHEESE 
Creameries having only buttermilk from fresh, sweet, Pasteurized 
cream can make it into a fair grade of buttermilk cheese. The curd 
may be precipitated from the soured buttermilk either by the vat 
method or by running the buttermilk through the ejector to heat it 
to the required temperature. 
Because of the fineness of the curd in buttermilk, extreme care 
must be taken in heating to avoid breaking it up still finer. The 
amount of stirring required to bring the temperature of a vat full of 
buttermilk up to the proper point has a tendency to break up the 
curd so that a portion of it is hable to be lost during the process of 
draining. Running the buttermilk through the ejector heats it with 
the least possible breaking up of curd. By that method the curd is 
separated clearly and quickly from the whey and invariably rises to 
the top, facilitating a quick removal of the larger portion of the 
whey and making it possible to obtain the finished cheese in a short 
time. By means of a valve in the pipe leading from the buttermilk 
tank to the ejector and one in the steam pipe next to the ejector, the 
temperature to which the buttermilk is heated can be controlled 
easily. The proper temperature necessary for separating the curd 
clearly and quickly can be obtained readily by using a glass tumbler 
to catch samples of the heated buttermilk as it comes from the ejec- 
tor. At the proper temperature the curd quickly rises to the top, and 
the whey is clear. By varying the temperature the proper degree of 
heat required is determined. 
MARKETS AND PRICES 
In cities where large industrial concerns employ foreign labor 
there is already a good demand for cottage cheese, and a satisfactory 
market usually can be developed in other cities or localities. The 
market demands and prices fluctuate considerably with the condition 
of the milk supply and the season of the year. An overabundance of 
milk makes more skim milk available for cottage cheese, thus tending 
to lower the price. As a whole the best market at the most favorable 
prices is afforded during the winter, with the heaviest demand during 
the Lenten season. The lighter market in the summer may be at- 
tributed to a greater supply of available skim milk and to the fact 
that warm weather makes it more difficult for dealers to handle the 
cheese, and in some cases prohibits the trade. Dealers who make a 
specialty of handling cottage cheese assert that they are in a posi- 
tion to buy and dispose of large quantities of the product throughout 
the year, the price being governed by the quality of the cheese and the 
condition of the milk supply. 
The Grove City Creamery began the manufacture of cottage cheese 
for the purpose of utilizing skim milk and buttermilk to the best 
advantage and of providing a market, at an attractive price, for the 
skim milk of those patrons who wished to leave it at the creamery. 
The business was begun in a small way, and because of other outlets 
through which the raw material could be disposed of to fairly good 
advantage no organized effort was made to develop a market that 
would take care of the increased receipts of skim milk. At Grove 
City the winter price received for the cheese without the addition of 
