MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 5 
28 makes a total of 30 parts of 6 per cent milk. The quantity of 34 
per cent cream necessary is -^ X 60, or 4 pounds, while the quan- 
tity of 4 per cent milk is f-§- X 60, or 56 pounds. 
STARTERS. 
A rapid development of acidity is necessary. The addition of 
commercial lactic starter aids in hastening subsequent drainage and 
checks objectionable fermentations. From 1 to H per cent of 
starter is recommended for best results. The curd of the starter 
should be broken up into a fine condition before adding it to the 
milk. When pasteurization is practiced sufficient starter must always 
be added to make the development of acidity certain, and there is 
little danger of developing the acidity too rapidly. A slow-acting 
or impure starter is sure to cause disappointment and losses. 
Too much attention can not be given to keeping the starter vigorous 
and pure. Satisfactory starters may usually be obtained from any 
reliable starter company. The method of handling the starter on a 
factory scale may be outlined as follows : 
1. Place a clean agitator in a shotgun can that is bright, clean, and 
free from rust. (A 2-quart fruit jar and a long-handled spoon will 
be satisfactory for a small-scale operation.) 
2. Put a quart of fresh skim milk in the can or jar and heat to 
175° F. and hold at that temperature for 30 minutes. 
3. Cool the milk to 75° F. and add the entire contents of a pack- 
age of solid or liquid commercial starter, stir vigorously, cover, and 
set away until coagulation takes place. 
4. Heat; several gallons of skim milk in a starter can or in a 10- 
gallon milk can to 175° F. and hold at that temperature for 30 
minutes, then cool to 75° F. 
5. By means of an agitator break up the coagulum in the shot- 
gun can into finely divided particles and then pour it into the starter 
can or 10-gallon milk can containing the pasteurized skim milk. 
6. Each day repeat steps 4 and 5, but instead of preparing a fresh 
starter as in 1 and 2, use about' 1 quart of the starter prepared the 
day before to each 10 gallons of pasteurized milk. 
TEMPERATURE FOR SETTING. 
The temperature at which milk is usually set to ripen is 80° F. 
for Neufchatel and 83° F. for cream cheese. In certain factories 
the milk is set at 78° F. and the temperature is raised several degrees 
after coagulation has taken place. Experiments have demonstrated 
that temperatures from 75° to 85° F. for setting may be safely used. 
The object of the higher temperatures for setting is to favor a rapid 
coagulation, which in a measure reduces subsequent fat losses by 
quickly checking the rising cream. The temperature of setting de- 
