MANUFACTURE? OF NEUFCHATEL AND CREAM CHEESE. 21 
Table 7. — Effect of honiogenization on fat losses in cream cheese. 
Sample No. 
1. Homogenized.... 
2. Homogenized 
3. Homogenized 
4. Homogenized 
5. Homogenized 
6. Not homogenized 
7. Homogenized 
8. Not homogenized 
Loss 
Fat in 
of fat. 
milk. 
Per ct. 
Per ct. 
0.015 
6.2 
.020 
6.2 
.020 
6.2 
.025 
6.2 
.015 
6.2 
.200 
6.2 
.04 
6.0 
.150 
6.0 
Temperature 
of setting. 
30° C. (86° F.) 
....do. 
....do 
....do 
....do 
....do 
....do 
....do 
Quan- 
tity of 
starter 
per 
unit. 
Rennet 
added 
per 100 
pounds. 
C.c. 
250 
250 
250 
250 
250 
250 
250 
250 
C.c. 
Criticism of curd. 
Good curd, whey 
very clear. 
Do. 
Do. 
Do. 
Do. 
Good curd. 
Good curd, 
very clear. 
Good curd. 
whey 
There is a slight advantage in homogenization in reducing the fat 
losses, but it is doubtful whether there is sufficient gain by this 
process to justify the added cost of such treatment. 
EXPERIMENTAL WORK ON KEEPING QUALITIES OF THE 
CHEESE. 
Neufchatel and similar cheeses are very perishable products, the 
length of time that they can be kept depending upon the manner in 
which the cheese has been handled and the nature and quantity of 
the added ingredients. In the study of this problem the following 
points were considered : 
1. Influence of yield on quality. 
2. Influence of salt on keeping quality. 
3. Influence of the holding system of pasteurization. 
4. Effect of homogenization and of the flash and holding systems of 
pasteurization on keeping quality. 
5. The use of powdered pepsin. 
6. Influence of pimiento peppers. 
INFLUENCE OF YIELD ON QUALITY. 
In order to study the influence of yield upon quality, cream cheese 
was made in the customary manner, with the exception that some 
samples were pressed more than others. The samples were made to 
give yields varying from 15 to 24 pounds per 100 pounds of milk, 
and some were pasteurized, while others were not. The samples were 
kept at 10° C. (50° F.) and 20° C (68° F.) and were judged by a 
number of persons at various intervals, with the results shown in 
Table 8. 
In this and succeeding tests (Tables 9 to 13) the number of per- 
sons judging the cheese varied from* time to time. This was un- 
avoidable, as it was not practicable to have the same number each 
time. 
