12 BULLETIN 669, U. S. DEPARTMENT OF AGRICULTURE. 
and freight charges to a minimum, and the keeping quality of the 
product is likewise improved. 
The glass jars_of pimiento or olive-cream cheese are first covered 
with paraffined disks of paper cut to the proper size and then with 
screw caps. 
SIZE OF PACKAGES AND PRICES. 
Standard Neufchatel packages in tin foil are about 1J inches in 
diameter and 2| inches long, and weigh from 2\ to 3 ounces. At 
present they retail at about 7 cents a package, while the wholesale 
price is about $1.40 a box of 25 cheeses. 
The cream-cheese packages in foil are 3 inches by 2 inches by 1 
inch and weigh from 3 to 3J ounces. Such packages retail at about 
15 cents each ; the wholesale price is from $1.30 to $1.40 a box of 12. 
The pimiento cheeses, in glass jars, weigh 3J ounces net and retail 
at about 35 cents a jar. 
The size of packages has been fixed by experience. Larger pack- 
ages have been tried by manufacturers, but the practice was quicklv 
discarded as being impracticable. A small package of cheese may 
be consumed at a single meal, whereas larger packages would require 
special and effective refrigeration to prevent the development of 
mold and deterioration of flavor. 
YIELD OF CHEESE PER HUNDRED POUNDS OF MILK. 
The yield of Neufchatel and cream cheese varies with the composi- 
tion of the milk and the methods employed in making. One hun- 
dred pounds of milk containing 4 per cent fat yields from 14 to 16 
pounds of Xeuf chatel cheese, and milk containing from 6 to 8 per cent 
fat yields from 18 to 20 pounds of cream cheese. Higher yields some- 
times are obtained, but cheese with a much higher yield is too soft 
to handle satisfactorily. Pasteurization ordinarily increases the 
yield from one-half to 1 pound per 100 pounds of milk. Usually 
when a lower yield is obtained the cheese is gummy and unattractive 
to the average buyer. If made from milk containing less butterfat 
correspondingly lower yields are obtained, as is the case when Xeuf- 
chatel cheese, is made from partially skimmed milk, such as one- 
third, one-half, or even two-thirds skim. 
EXPERIMENTAL WORK ON THE MANUFACTURING PROCESS. 
Experiments were conducted to determine the most efficient methods 
to follow in the manufacture and subsequent handling of the Xeuf- 
chatel group of cheeses. The manufacturing phase of the work 
requires a consideration of the methods that will (1) reduce losses 
to a minimum, (2) insure a safe product, and (3) make the cheese 
most economically. The second phase of the work considers the 
