12 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE 
cream, packed in cans or tubs furnished by the beer varied from 
4 to 6 cents a pound f. o. b. the point of manufacture. The whole- 
sale price received for smoother-grained cheese, to which cream had 
been added at the rate of 1 pound to 10 of cheese, and which yielded 
from 17 to 18 pounds per hundred pounds of skim milk, packed in 
the 12-ounce, single-service containers, was 8 cents a package net at 
the creamery, or at the rate of 1024 cents a pound. The 12-ounce car- 
_ tons, including the shipping box, cost about 2 cents apiece. When 
filled with cheese of good quality they retail ordinarily for from 10 
to 12 cents. The demand for cheese packed in the single-service 
containers is from the grocery stores and meat markets in the near- by 
towns. 
It is very desirable that a uniform quality of cheese be made at all 
times in order that the trade that has been built up may be retained. 
SUMMARY 
Cottage cheese made from a good quality of skim milk is a most 
palatable and nutritious article of food. 
Good raw material is essential for making’ a good product. 
The Pasteurization of skim milk is recommended, because it in- 
sures a food free from all danger of disease- producing bacteria and 
gives more favorable conditions for the manufacture of a uniform, 
high- quality cheese. 
The main equipment necessary for making cottage cheese from — 
Pasteurized skim milk consists of a Pasteurizing outfit and a channel- 
bottomed Cheddar-cheese vat. 
From 2 to 10 per cent of a good lactic-acid starter is added to 
skim milk, then the milk is allowed to ripen at a temperature of 
70° to 75° F. in the summer and 80° to 85° in the winter. A smooth, 
uniform curd is usually obtained in 10 to 15 hours. The curd is 
cut into cubes and gradually heated to 115° to 125° F. in one-half 
hour to one and one-half hours. 
When the whey has been removed, the curd is washed first with 
warm and then with cold water, drained, and piled along the sides 
of the vat. 
The cheese is salted at the rate of 3 to 4 ounces of salt per 100 
pounds of skim milk, and then packed in cartons or butter tubs. 
Skim milk of good quality should give a yield of from 15 to 18 
pounds of cheese per 100 pounds of milk, 
Cottage cheese should have a clean, mild acid flavor. The body 
and texture should be soft, smooth, and uniform throughout. 
The cost of manufacturing cottage cheese is low, depending upon 
the volume of business and the additional equipment necessary. 
Under ordinary conditions the estimated cost of manufacture, not 
including packages or overhead charges, is approximately 1 cent a 
pound. 
Glass containers and small, single-service, paraffined-paper con- 
tainers are excellent for marketing cheese. These containers are 
very convenient for the dealer to handle and keep the product in 
good condition. 
U.S. GOVERNMENT PRINTING OFFICE: 1927 
