MANUFACTURE OF NEUFCHATEL. AND CREAM CHEESE. 
25 
In the holding system of pasteurization two temperatures were 
used, 62.8° C. (145° F.) and 76-.6° C. (170° F.). The milk was heated 
to these temperatures, held for 30 minutes, and then cooled to the 
setting temperature. 
The milk was manufactured into cheese in the customary manner 
and the samples judged at intervals, as indicated in Table 11. 
Table 11.— Ejfei 
>t 0) 
homogenization 
Did 
the 
flasJ 
i and holding 
systems 
o/ pas- 
t 
nri.:ati(»i upon cream cheese ' 
'd storage. 
Sample 1, hold a I 
Sample 2, held at— 
Samp 
c 3, held at— 
10° C. 
(50° P.). 
15° 
(59° 
c. 
F.). 
20 c 
(68° 
c. 
F.)- 
10° C, (50° F.). 
10° C. (50° F.). 
^ 
^ 
_^ 
03 • 
03 • 
03 • 
03 • 
03 • 
>d 
x) 
%K 
-O-J 
•d 
05 f=H 
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N 
e 
T3 
05 
-d 
. 
■d 
'C irf 
05 
SI 
d 
'd io 
05 
0) 
St» 
P.-* 
3 1- 
N 
o 
05 
VI 
03 
ft 
3 
45 
o 
a 
SI 
ft 
9 
as 
c 
05 
03 
ft 
y 
o 
s 
o 
05 
XI 
o 
o 
O) 
05 
be 
o 
s 
o 
en 
ftp 
eseo 
en . 
en 
ft 
05 
A 
O 
O 
05 
'3 
05 
a 
o 
03 CO 
tn . 
XJoo 
, 0(N 
05 
o3 
ft 
< 
£ 
w 
£ 
w 
'A 
w 
< 
w 
p^ 1 - 
W - 
fc 
< 
m 
Pm 1 " 
w l - 
nr 
£ 
Ds. 
Days. 
Days. 
3 
i 7 

7 
U 
i 

3 
1 
2 
3 
2 
1 
3 
2 
1 
2 
2 

5' 
7 

7 

7 

4 
1 
1 
3 
2 
1 
5 
1 
2 
2 
2 

7 
3 

3 

3 

6 
1 
1 
3 
2 
1 
8 
1 
1 
2 
2 
1 
10 
4 

4 

4 

7 

1 
2 
1 
1 
11 
1 
1 
2 
2 
1 
13 
3 
4 
2 



3 
4 
. 2 









8 
9 
10 
12 








1 
1 
1 
1 
1 
1 
1 
1 


1 

17 
21 
15 


1 
1 

1 The figures in body of table indicate the number of persons expressing a preference for a particular 
sample of cheese. * 
It may be noted that with the cheese from homogenized milk 
results were not the same for samples 1, 2, and 3. In sample 1 
there was a peculiarly bitter,. rancid flavor, which in most cases, could 
be detected also in samples 2 and 3, but was much less in evidence. 
At other times Neufchatel cheese made from homogenized milk test- 
ing about 4 per cent fat had such an extremely rancid flavor as to 
render it unfit for market purposes. It appears, therefore, that 
there is greater danger of developing this characteristic homogenized 
flavor with milk of low fat than with milk of high fat content. 
The process of homogenization seems to be responsible for the 
bitter flavor observed in the cheese, for this bitter flavor is readily 
observed in the fresh cheese and does not develop further in storage. 
The only justification for the use of homogenization is to reduce 
the fat loss to a minimum. The process, however, is practically un- 
necessary, because under normal conditions the fat losses may be 
reduced nearly as much in other ways and there is far less danger of 
developing a bitter flavor in the cheese. 
There is very little difference apparently in the keeping qualities 
of cream cheese made from milk pasteurized by the flash system as 
compared with the holding system. 
