8 +‘ BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE 
immediately after it is made and to hold it at a low temperature 
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. It is advisable, therefore. 
making shipment. 7 
YIELD OF CHEESE 
The yield of cheese, which varies from 15 to 18 pounds from 100 
pounds of milk, depends almost entirely upon the amount of mois- 
ture left in the curd, and is controlled by the method of manufac- 
to hold the freshly made cheese in the refrigerator overnight before 
ture. The factors that influence the percentage of moisture in the 
curd and determine the yield are: (1) Temperature of heating 
curdled milk (or coagulum) ; (2) length of time curd is heated; (3) 
extent of draining; (4) physical condition of the skim milk after 
curdling. 
Fig. 5.—Packing the cheese in tubs. Here the drain rack with cloths is being used 
The physical condition of the skim milk after curdling often has 
a marked influence upon the resulting yield. A weak, unevenly 
coagulated curd, when cut, produces a large quantity of fine particles, 
much of which is apt to be lost during drainage. 
The ideal cheese has a delicate, mild-acid flavor, and is a rather 
firm, smooth-textured product, free from any harshness or coarse- 
ress, 
BUTTERMILK AS MATERIAL FOR CHEESE 
Buttermilk has occasionally been substituted for part of the skim 
milk in manufacturing cottage cheese. Where buttermilk is em- 
ployed it should be utilized as soon as possible after coming from 
