MANUFACTURE OF NEUFCHATEL AND CREAM' CHEESE. 3 
other mixing device, and sent through a special molding machine 
which molds and cuts the cheese to the proper size. The cakes of 
cheese are then wrapped in tin foil or aluminum foil and boxed for 
shipment. 
The details of the various steps of manufacturing are as follows : 
PASTEURIZATION. 
The principal reason for pasteurization in the making of soft, un- 
ripened cheese is to remove the danger from disease-producing organ- 
isms. In working with cheeses of the Neufchatel group, Schroeder 1 
found that of 32 samples of Neufchatel cheese tested none were in- 
fected with tubercle bacilli ; of 31 samples of cottage cheese tested 
1 was infected with tubercle bacilli ; of 131 samples of cream cheese 
tested 18 were infected with tubercle bacilli. In each case the tubercle 
bacilli found were of the bovine type. The desirability of pasteuriz- 
ing milk for the making of such cheese is therefore evident. 
If proper pasteurization is practiced, together with the use of an 
efficient starter, there are a number of other advantages, which may 
be enumerated as f oIIoavs : 
1. The clieese produced is more nearly uniform. 
2. Gassy fermentations accompanied with excessive curd losses are prevented. 
3. The yield is slightly increased. 
4. Cheese of uniformly higher quality with less danger of bitterness when 
aged is insured. 
5. Milk for making the cheese can be held for a longer time. 
It is unquestionably true that cheese made from unpasteurized 
milk and without the use of a starter possesses a characteristic aroma 
at first not so readily observable in the pasteurized cheese, but the 
difference becomes less marked in the course of a few days. The 
initial aroma may be produced by some volatile substance that is 
partially driven off in the course of the pasteurization. To obtain a 
safe product, however, it seems desirable either to use milk from 
tuberculin-tested cows, or to pasteurize the milk and use a starter, 
even though the initial flavor is sacrificed to a slight extent. 
Milk may be pasteurized by either the holding or the flash system 
of pasteurization, although the first mentioned is the better. Where 
new factories are being established, the holding system is always 
recommended. With the flash system the milk is heated to 165° or 
170° F. for a moment and then cooled to the desired temperature. 
With the holding system the milk is heated to 145° F. and held at 
that temperature for 30 minutes. For small-scale operations the milk 
may be pasteurized by heating in a jacketed vat and cooled by water 
without being 'removed from the vat. For large operations the most 
economical kind of pasteurizer not only pasteurizes but cools and 
1 " Public Health Studies Concerning Cheese." a paper read before the International 
Association of Dairy and Milk Inspectors by E. C. Schroeder, at Washington, D, C., 
Oct. 17, 1917. 
