UNITED STATES DEPARTMENT OF AGRICULTURE 
| BULLETIN No. 669 
<MkS^S<il>l*» Contribution from the Bureau of Animal Industry < 
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Contribution from the Bureau of Animal Industry 
JOHN R. MOHLER, Chief 
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Washington, D. C. 
November 18, 1918 
THE MANUFACTURE OF NEUFCHATEL AND CREAM 
CHEESE IN THE FACTORY. 
By K. J. Matheson and F. R. Cammack, 
Of the Dairy Division. 
CONTENTS. 
Important factors in successful production. . 
The manufacturing process 
Methods of packing- 
Yield of cheese per hundred pounds of milk . 
Page. 
1 
2 
11 
12 
Page. 
Experimental work on the manufacturing 
process 12 
Experimental work on keeping qualities of 
the cheese 21 
Summary 27 
IMPORTANT FACTORS IN SUCCESSFUL PRODUCTION. 
When Neuf chatel and cream cheese are manufactured on a com- 
mercial scale it is important to use methods that will assure a uni- 
form, attractive, and wholesome product. Very little detailed in- 
formation dealing with the making of Neufchatel cheese upon- a 
factory scale is available. In fact, in many cases the trade secrets 
of this branch of the dairy industry have cost manufacturers large 
sums of money. In outlining the methods of making the cheese 
several factors should be taken into consideration : 
1. Quality of raw material. 
2. Healthfulness of the cheese. 
3. Economical use of labor and equipment. 
4. Reduction of losses to a minimum. 
5. Conditions influencing the keeping quality of the cheese. 
QUALITY OF MILK. 
Formerly starters were not used in the making of Neufchatel 
cheese on a commercial scale. Under such conditions a mixture 
of night's and morning's milk was deemed more desirable than fresh 
milk. With this system the normal fermentations were often super- 
seded by gassy fermentations in warm weather and especially in the 
70784° — 18— Bull. 669 1 1 
