BULLETIN 
IT. S. DEPARTMENT OF AGRICULTURE. 
mixes the milk. From the standpoint of quality of the cheese there is 
practically no difference between the two processes; and in either case 
the milk, after pasteurization, should be cooled quickly to 80° F. for 
Neufchatel or 83° F. for cream cheese. It is possible so to regulate 
the flow of brine or water in the coil as to bring the temperature of 
the milk to the desired point without rewarming. 
STANDARDIZING THE MILK. 
It is desirable to use whole milk testing 3^ to 4 per cent for 
making Neufchatel, while for cream cheese sufficient cream should 
be added to the milk to bring the resulting mixture to from 6 to 8 per 
cent fat. In some factories the milk is skimmed and cream enough 
is added to obtain a 6 or 8 per cent milk. The milk always should be 
standardized before pasteurization. 
With 4 per cent milk available, if one-third of the quantity is run 
through a cream separator and the resulting cream added to the 
remaining two-thirds, milk testing approximately 6 per cent is 
obtained. If the milk tests only 3 per cent it will be necessary to 
separate one-half of the quantity and add the cream to the remaining 
half. For extensive operations it is advisable to use a Babcock 
tester to standardize the milk accurately. The following diagram 
illustrates an easy method of determining the proportions of milk 
and cream of different per cent of fat needed to make up 6 per cent 
milk: 
Cream and milk on hand. 
34 per cent cream. 
Proportions to he lined. 
2 parts cream. 
Six per cent 
milk desired. 
4 per cent milk. 28 parts milk. 
The desired per cent of fat, in this case 6, is placed in the center 
of the square. At the upper left-hand corner the per cent of fat 
in the available cream is placed, in this instance 34. Immediately 
below, in the lower left-hand corner, the per cent of fat in the 
available milk is placed, which in the instance cited is 4. Next sub- 
tract diagonally across the square the smaller from the larger num- 
ber and place the difference in the upper and lower right-hand 
corners respectively. In the upper right-hand corner 2 represents 
the number of parts of 34 per cent cream, and in the lower right-hand 
corner 28 represents the number of parts of 4 per cent milk neces- 
sary to make 6 per cent milk. 
If it is desired to make up a definite quantity of 6 per cent milk. 
for example 60 pounds, the procedure is as follows : Two added to 
