8 BULLETIN 576, U. S. DEPARTMENT OF AGKICULTURE. 
Fig. 5. — Working the salt in. 
SALTING, ETC. 
When the curd has drained sufficiently, salt is added and well 
worked into the cheese. The rate of salting is determined by the 
demand, some markets desiring a light-salted and others preferring 
a heavy-salted cheese. One and one-quarter pounds of salt to, 100 
pounds of cheese gives a medium-light salted cheese satisfactory to 
the ordinary taste. From 3 to 4 ounces of salt to 100 pounds of milk 
is about the right degree of salting and perhaps may be a better 
basis on which to begin the work. It usually is advisable to salt 
rather lightly, allowing the consumers greater opportunity to pre- 
pare the cheese to suit their individual tastes. 
The addition of 1 pound of sweet cream to 10 pounds of cheese 
greatly increases palatability and is to be recommended, especially 
when it is desired to build up a trade appreciating high-quality prod- 
ucts. The cream is worked into the cheese with the salt. The addi- 
tional cost of cream is small when it is considered that each pound 
added makes an extra pound of cheese. 
PACKING AND MARKETING. 
The ideal method of marketing is to pack the cheese in the small, 
single-service, sanitary, paraffined paper containers, of which there 
are many kinds on the market (see fig. 6). The containers offer a 
convenient form for the dealer to handle, and are attractive to the 
buyer. While cartons add considerably to the cost of marketing, 
the extra price obtained for the product in that form usually com- 
pensates For the additional expense. 
Cheese to be shipped in bulk may be packed in butter tubs (fig. 8) 
or in ordinary milk-shipping cans. 
