20 
BULLETIN 669, U. S. DEPARTMENT OE AGRICULTURE. 
Comparatively little difference was found in the losses either with 
or without pasteurization, or with the different temperatures for pas- 
teurization. These figures show that where milk is pasteurized for 
making Neufchatel cheese the resulting curd tends to retain more of 
the whey. While theoretically the fat losses should be reduced some- 
what by pasteurization because of the slowness with which the cream 
rises to the surface of the milk, yet the results fail to indicate any 
marked difference. 
EFFECT OF PASTEURIZATION ON THE MOISTURE CONTENT OF THE CHEESE. 
Pasteurization tends to give a higher percentage of water in Neuf- 
chatel cheese than is the case in that made from raw milk. It appears 
that the pasteurized curd is more retentive, possibly because the curd 
particles are more finely divided than those from raw milk. When 
the pasteurized and the raw product are handled under the same con- 
ditions as far as we are able to control them, there is about 2^ per 
cent greater yield in moisture with the pasteurized cheese. Table 6 
illustrates this point. 
Table 6. — ^Yater in pasteurized and unpasteurized cream cheese. 
Sample No. 
Not pas- 
teurized. 
Pasteur- 
ized. 
1 
Per cent. 
moisture. 
46.18 
48.82 
Per cent. 
moisture. 
51.26 
50.06 
43. 06 
2 
3 
46.00 
Average 
47.00 
49.46 
These figures are from chemical analysis by Dr. J. N. Currie, formerly of the Dairy Division. 
EFFECT OF HOMOGENIZATION ON THE MAKING PROCESS. 
The cheese made from homogenized milk seems to " handle " very 
well, and the whey from the curd was remarkably clear. While it is 
possible that not all the fat is measured by the ordinary Babcock 
test, yet it is believed that such determinations give at least a very 
close approximation to the fat loss. 
With cream cheese the fat losses are liable to be excessive. With 
the object of reducing these losses, milk was first standardized and 
then homogenized at a temperature of 43° C. (109.4° F.)' and 2,000 
pounds' pressure. The homogenized and unhomogenized samples of 
the same percentage of fat were taken from the same lots of milk. 
Cream cheese was then made in the usual way and the fat losses de- 
termined. 
