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UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 669 
Contribution from the Bureau of Animal Industry 
JOHN R. MOHLER, Chief 
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 
Page 
Important Factors in Successful Produc- 
tion 1 
The Manufacturing Process 2 
Methods of Packing 11 
Yield of Cheese per Hundred Pounds of 
Milk . c . 12 
Page 
Experimental Work on the Manufactur- 
ing Process . 12 
Experimental Work on Keeping Qualities 
of the Cheese 21 
Summary 27 
WASHINGTON 
GOVERNMENT PRINTING OFFICE 
1918 
