MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 7 
the absence of whey on the surface and a puffed appearance of the 
curd indicate either a poor starter or improper pasteurization. 
Usually between 5 and 6 a. m. the cans of curd are poured upon 
the cotton-sheeting draining cloths which were spread over the 
racks the previous evening. In emptying the shotgun cans the con- 
tents are poured carefully against the side of the drain cloth rather 
than in the center, in order that any cream which may have risen 
may not be leached unnecessarily by the rapidly escaping whey. 
The contents of each can should be so poured as to break the jelly- 
like curd or coagulum as little as possible. No curd should be left 
adhering to the sides of the can. If the curd has a tendency to stick, 
Fig. 1. — Gassy curd and normal curd. 
which is more often the case when pasteurized milk has been used, 
it may be loosened by striking the can against the floor. 
When emptied, the shotgun cans should be washed immediately, 
first in cold water and then scrubbed thoroughly in hot water con- 
taining washing powder, after which they should be rinsed again 
with warm water and thoroughly steamed. 
The cans may be transported from the place of setting to the 
draining racks either by overhead trolley or by hand ; in either case 
several men are needed to do the work promptly. 
DRAINING. 
The draining should be completed in about three hours, depending 
somewhat upon the kind of cheese, for cream-cheese curd drains 
much more slowly than partially skimmed Neufchatel curd. A 
gassy curd drains much more rapidly than a normal curd, and the 
losses of curd are excessive. 
