22 
BULLETIN 669, U. S. DEPARTMENT OF AGRICULTURE. 
Table 8. — The effect of yield upon keeping quality of cream cheese in storage. 
[Samples held at 10° C. (50° F.).] 
Sample 1. 
Sample 2. 
Sample 3. 
Yield from 100 pounds of 
Yield from 100 pounds of milk, 
Yield from 100 pounds 
milk. 
© 
© 
not pasteumed. 
© 
to 
© 
© 
■£'■ 
of milk. 
CD 
© 
to 
<3 . 
en © 
ML 
tj a ^ a 
- © 
to ea 
w 
w 
ot 
© 
© 
w 
ft 
rr. T° 
■8 a 
to 
c3 
to © 
T3.a 
c 
c • 
© 
ft 
poun 
teur 
poun 
teur 
5 ^ 
s © 
ai 
© 
i 
d 
o 
ft 
o 
ft 
o 
ft 
© 
ft 
© 
o ^ 
ft 
§3 
o © 
ft-^ 
2 « 
ft-^ 
< 
<N 
OO i-O 
00 & 
-3 
3 
CO 
IQ 
a 
^ 
CO 
00 
1—1 
00 
Days. 
Days. 
Dfl!/S. 
4 
12 
3 
1 
1 
2 
i 
1 
1 
1 
1 
4 
1 
3 
1 
2 
8 
2 
3 
2 
1 
4 


2 

1 
6 
2 
2 
2 
2 
11 
1 
2 
2 
1 
6 

2 



8 
2 
3 
1 
1 
15.... 
1 
3 
2 
2 
7 

3 
1 
1 
11 
1 
2 
2 
1 
18 
2 
2 
1 
2 
8 

1 
1 


13 
1 
2 
1 
1 
21 
3 
3 
2 
1 
11 


3 

1 
15 
2 
2 
2 
2 
25 
2 
2 
2 
1 
16 
18 
1 
2 

3 
1 
2 

1 

1 
i The figures 1, 2, and 3 in body of table indicate the number of people expressing a preference for partic- 
ular samples of cheese. In this and subsequent tests it was impracticatle to have the same numter of 
judges for each set of samples. 
The samples that yielded highest appeared slightly more acid than 
the low-yield cheese, although the differences were not especially 
marked. The low-yield cheese seemed much more " gummy " and 
more quickly developed a Cheddarlike flavor after being kept several 
days. The majority of the judges preferred the cheese giving a yield 
of 18 pounds per 100 pounds of milk, while nearly as many preferred 
the cheese giving a yield of 21 pounds. With a yield of much more 
than 20 pounds per 100 pounds of milk, much difficulty will be ex- 
perienced in running the curd through the molding machine. Be- 
cause of that fact there is little danger of manufacturers making too 
moist a cheese. 
INFLUENCE OF SALT ON KEEPING QUALITY. 
In order to study the influence of salt in cheese upon its keeping 
quality, cream cheese was made in the usual way from milk testing 
6.2 per cent fat, and portions were salted at the rate of J, §, 1J, and 1-J 
per cent. The cheese was wrapped in tin foil and held at 10° C. (50° 
F.) and 22° C. (71.6° F.) and examined at various periods. Table 9 
gives the result of the experiment. 
