16 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE. 
It is very desirable that a uniform quality of cheese be made at all 
times in order that the trade that has been built up may be retained. 
SUMMARY. 
Cheese made from a good quality of skim milk or a mixture of 
skim milk and buttermilk is a most palatable and nutritious article 
of food. 
Good raw material is essential in making a good product. 
The pasteurization of skim milk insures a sanitary, safe food, free 
from all danger of disease-producing bacteria, and gives more favor- 
able conditions for the manufacture of a uniform, high-quality cheese. 
The main equipment necessary for making cottage cheese from 
pasteurized skim milk consists of (1) pasteurizing outfit, (2) channel- 
bottomed vat, and (3) draining racks, a portion or most of which 
already may be available at the creamery. 
The skim milk is ripened to obtain the characteristic and desirable 
mild, sour-milk flavor, and this is best accomplished through pasteur- 
ization and the use of a commercial starter. 
The method of manufacture is varied to produce cheese of the tex- 
ture that the market demands. 
The ideal cheese, bringing out the delicate, mild flavor to the best 
advantage, is a rather firm, smooth-textured cheese, with a yield of 
from 15 to 20 pounds of cheese to 100 pounds of skim milk. 
A high-grade cheese can be made from a mixture of skim milk and 
good buttermilk, using some variation in the temperature and the 
method of handling. 
The cost of manufacturing cottage cheese is low, depending upon 
the volume of business and the additional equipment necessary. 
Under ordinary conditions the cost of manufacture, not including 
packages, is approximately one-half cent a pound. 
An excellent method of marketing the cheese is in the small, single- 
service, paraffined paper containers, which are most convenient for 
the dealer to handle and which keep the product in good condition. 
A good market already exists in some cities and can be developed in 
any city or locality. 
The normal demand and the price vary with the condition of the 
milk supply and the season of the year. 
The creamery that makes a uniformly good quality of cheese will 
be affected least by changes in the market demand and will have the 
best outlet at the most favorable price throughout the year. 
■WASHINGTON" : GOVERNMENT PRINTING OFFICE : 1917 
