MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 
27 
Table 13. — Influence <>j 
pimiento peppers on the keeping qualities of cream 
cheese in -storagt . 
Sample 
No. 
Age of 
cheese. 
Seldat5°C. (41° P.). 
Held at 15° C. (59° P.). 
Pimien- Pimien- 1'imien- 
tol/10. to 1/20. : to 1/40. 
Cream 
cheese. 
Pimien- 
to 1/10. 
Pimien- 
to 1/20. 
Pimien- 
to 1/40. 
Cream 
cheese. 
1 
Days. 
< 4 
6 
8 
13 
18 
28 
I 43 
f 10 
17 
21 
27 
I 35 
14 
9 
5 
5 
3 
3 
2 
2 
8 
3 
2 
2 
2 


2 
1 







3 
9 
3 
4 
3 
8 
5 
3 
2 


2 




1 
! 1 
1 
Held at 10° C. (50° P.). 
Held at 20° C. (68° F ). 
'. 
3 
4 
3 
A 
1 





5 
2 
1 
1 
2 

/ The figures in body of table indicate number of people showing preference for particular samples. 
A high percentage of pimientos seems to improve the keeping qual- 
ity of the cheese kept at 5° C. (41° F.) and 10° C. (50° F.). When 
held at 10° C. (50° F.) the pimiento cheese kept in good condition 
for a month, at which time it was edible, although some acidity had 
developed. No undesirable flavor had developed as in the case of 
the plain cream cheese. Either the pimiento acts as a preservative 
or it tends to cover up any undesirable flavor. When kept at 15° 
C. (59° F.) and especially at 20° C. (68° F.) both the cream and 
the pimiento cheese became excessively sour in the course of a few 
days. There was a marked difference in this sour taste in the cheese 
held at 15° C. (59° F.) and 10° C. (50° F.). Pimiento-cheese held at 
5° C. (41° F.) was still edible after six weeks, although some of the 
surface of the cheese had to be removed. 
SUMMARY. 
The process of manufacture for Neufchatel and cream cheese is 
Die same, except as noted. For Neufchatel use whole milk that tests 
about 4 per cent ; for cream cheese use milk standardized to from 6 to 
8 per cent butter fat. Obtain clean , fresh milk. 
Pasteurize the milk by heating to 145° F. for 30 minutes and then 
quickly cool to 80° F. for Neufchatel and 83° F. for cream cheese. 
Add 1 per cent of a freshly made and vigorous lactic-acid starter. 
Add either commercial liquid rennet at the rate of one-third of an 
ounce or five-sixths of a gram of powdered pepsin to each 1,000 
pounds of milk for Neufchatel cheese. For cream cheese use half an 
ounce of liquid rennet or 1 gram of powdered pepsin for each 1,000 
pounds of milk. Either curdling agent should be diluted in half a 
pail of cold water before being mixed with the milk. 
