MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES. 
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Fig. 6. — Cartons for marketing cottage cheese. 
Cottage cheese always should be packed immediately after it is 
salted and should be marketed within a few days, as it is perish- 
able and deteriorates very quickly at ordinary room temperatures. 
To insure marketing in best condition and to prevent unnecessary 
loss, it is important to have the cheese placed in the cooler or re- 
frigerator immediately after it is made and to hold it at a low tem- 
perature until disposed of. Freshly made cheese should not be 
shipped until after it has been well cooled, because the warm curd 
is in a condition favoring fermentation and deterioration in quality. 
Fig. 7. — Packing the cheese in cartons. 
