MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 
19 
Little difference was noted in the cheese made with varying quan- 
tities of starter. The use of heavy starter, as in case of samples 3 
and 4, had a tendency to check drainage rather than encourage it. 
The same effect is caused by milk that has been ripened to a high 
degree before setting. As indicated in Table 4, there seems to be an 
advantage in setting the milk at 28 J ° C. (83.3° F.) and using rennet 
at the rate of 1 c. c. per 100 pounds rather than setting the milk at 
25° C. (77° F.) and using 1^ c. c. of rennet for an equal quantity. 
There was very little difference in the flavor of the cheese made with 
different quantities of starter up to 250 c. c. per unit of 30 pounds. 
EFFECT OF PASTEURIZATION. 
The primary object in the pasteurization of milk for Neufchatel 
and cream cheese is to render the resulting cheese safe from disease- 
producing organisms, and as a secondary object to reduce losses to 
a minimum. In addition, with the use of vigorous starter there 
should be little clanger of a gassy fermentation after pasteurization. 
Several trials were made with pasteurized and nonpasteurized cheese 
to study their effects upon fat loss and drainage, as indicated in 
Table 5. 
Table 5. — Effect of pasteurization on fat Idsses and rate of drainage. 
Neufchatel. 
Pasteurization tempera- 
ture. 
Sample 1. Rennet h c. c. set at 25° C. 
(77° F.). Fat," 3.2 per cent. 
Sample 2. Rennet \ c. c. set 25° C. 
(77° F.). Fat, 4 per cent. 
Fat loss. 
Whey 
per unit. 
Criticism of 
curd. 
Fat loss. 
Whey 
per unit. 
Criticism of 
curd. 
Not pasteurized 
Per cent. 
0.2 
.25 
.25 
.25 
Grams. 
7,360 
6,730 
6,900 
7,130 
Good. 
Good. 
Good. 
Good. 
Per cent. 
0.2 
.2 
.2 
.2 
Grams. 
7,420 
6,720 
7,180 
6,830 
Good. 
60° C. (140° F.) 
Good. 
65° C. (149° F.) 
Good. 
70° C (158° F.) 
Good. 
Cream. 
Pasteurization tempera- 
ture. 
Sample 3. Rennet \ c. c. 
Set 25° C (77° F.)." Fat 
5.9 per cent. 
Sample 4. Rennet £• c. c. 
Set25°C.(77°F.)~. Fat 
6.3 per cent. 
Sample 5. Rennet h c. c. 
Set 25° C. (77° ¥.). Fat 
5.8 per cent. 
Fat 
loss. 
Whey 
per 
unit. 
Criticism 
of curd. 
Fat 
loss. 
Whey 
per 
unit. 
Criticism 
of curd. 
Fat 
loss. 
Whey 
per 
unit. 
Criticism 
of curd. 
Not pasteurized 
P.ct. 
0.25 
.30 
.30 
.30 
Grams. 
9,490 
7,130 
7,700 
7,300 
Good. 
Good. 
Good. 
Good. 
P.ct. 
0.3 
.3 
.3 
.35 
Grams. 
7,380 
5,940 
6,000 
6,680 
Good. 
Good. 
Good. 
Good. 
P.ct. 
0.25 
.30 
.35 
.35 
Grams. 
6,430 
5,390 
5,660 
5,660 
Good. 
60° C. (140° F.) 
Good. 
65° C. (149° F.) 
Good. 
70° C. (158° F.) 
Good. 
