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MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES 7 
when it is desired to build up a trade appreciating high-quality 
products. The cream is worked into the cheese with the salt. The 
additional cost of cream is small when it is considered that each 
pound of cream adds a pound to the weight of the 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 figs. 8 and 4.) The containers 
are convenient for the dealer to handle, and are attractive to the 
Fic. 4.—Packing the cheese in cartons 
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. 
Recently a 12-ounce glass jar, provided with a proper cap and 
fitted into a regular pint milk-bottle crate, has been used successfully 
by certain distributors in marketing cottage cheese. A container of 
this type may be readily washed, sterilized, and used again. Such 
a receptacle will not impart an objectionable flavor to the cheese. 
Cheese to be shipped in bulk is best packed in butter tubs (fig. 5). 
Cottage cheese always should be packed immediately ater 1, 1S 
salted and should be marketed within a few days, as it is perishable 
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 refrigerator 
