MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 
23 
Table 9. 
—Influence of salt on keeping quality o 
f cream 
cheese. 
Held at 10° C. (50° F.) 
Held at 22° C. (71.6* F.). 
Age of cheese. 
Per cent of salt. 
Per cent of salt. 
i 
3 
1} 
u 
i 
a 
4 
11 
U 
Days. 
3 
i 







3 
1 
2 
1 
1 
1 

3 
3 
4 
3 
2 
1 
2 
1 
3 
1 

1 








3 
2 

1 
3 
3 
5 
4 
. 
6 
2 
8 

11... 

15 
19... 
24 
28 
i 
1 The figures in body of table indicate the number of people expressing a preference for a particular kind 
of choose. 
Most people seem to prefer a cheese containing" from three-fourths 
to 1^ per cent of salt. The cheese with one-fourth per cent salt was 
pronounced flat and insipid, while that with 1J per cent was usually 
considered too salty. The cheese with the one-fourth per cent salt 
spoiled more quickly than the other samples. When a few days old 
a slight bitterness developed in the cheese containing 1-| per cent 
salt, while there was a distinct "off flavor" in the low-salted cheese. 
The cheese containing three- fourths and 1\ per cent of salt seemed 
to keep equally well. In general the lower proportion of salt, about 
three-fourths to 1 per cent, is to be preferred, because a higher per 
cent has a tendency to hide the finer flavors of the cheese. 
INFLUENCE OF THE HOLDING SYSTEM OF PASTEURIZATION. 
To test the keeping qualities of pasteurized and unpasteurized 
cream cheeses, some experimental cheese was made at a commercial 
factory and sent to the laboratory of the Dairy Division. The 
cheese was shipped by express and upon arrival was placed in rooms 
maintained by an electric control at 20°, 15°, 10°, and 5° C. (68°, 
59°, 50°, and 41° F.), respectively. 
The initial heating of the milk was accomplished by . running it 
through a pasteurizer where a temperature of about 62° C. (143.6° 
F.) was maintained for 35 minutes or longer. The milk was then 
run over cooling coils and cooled to the proper temperature for 
setting. One and one-half per cent of a vigorous starter was then 
added and the milk thoroughly stirred, after which the making 
process was carried on in the usual manner. The cheese was made 
from milk testing approximately 6 per cent fat. Samples were col- 
lected on successive days from the 200 or 300 pounds of experi- 
mental cheese. 
The keeping qualities "of the pasteurized and unpasteurized cheese 
held at various temperatures were determined by submitting samples 
of both, marked only by numbers, to individuals who recorded their 
preferences, as shown in Table 10, 
