28 BULLETIN 669, U. S. DEPARTMENT OF AGRICULTURE. 
Stir the mixture of milk, starter, and curdling agent and then run 
it into shotgun cans, 30 pounds in each can, and set away to curdle. 
In from 16 to 18 hours pour the contents of each can on cotton 
sheeting and allow to drain undisturbed for from 2 \ to 3 hours. 
Then work the curd to the center of the cloth, loosen the ends, and 
make each unit into a bag by folding over the cloth. Place the bags 
of curd between alternate layers of cracked ice for a few hours or 
overnight. 
Press the curd until each unit (bag) weighs 4 \ pounds for Xeuf- 
chatel, or 5J to 6 pounds for cream cheese. This means a yield for 
Neufchatel of 15 pounds and for cream cheese of 18 to 20 pounds per 
100 pounds of milk, which seems most desirable. 
Remove the cakes of curd from the drain cloths and salt at the rate 
of 1 pound to 100 pounds of curd. Bun the curd through a grind- 
ing machine, or use a mixing machine and incorporate the salt uni- 
formly. 
Pass the curd through a molding machine which shapes the cheese 
into the desired commercial package. Wrap in tin or aluminum foil 
and place in special flat boxes. 
The homogenization of milk for making cream cheese is not recom- 
mended. 
The addition of pimiento peppers at the rate of l.part of peppers 
to 10 or 20 parts of cream cheese greatly prolongs the keeping quality 
of the cheese. 
Keep the cheese at a temperature of between 40° and 50° F. until 
consumed. 
ADDITIONAL COPIES 
OF THIS PUBLICATION MAY BE PROCURED FROM 
THE SUPERINTENDENT OF DOCUMENTS 
GOVERNMENT PRINTING OFFICE 
WASHINGTON, D. C. 
AT 
5 CENTS PER COPT 
A 
