all 
MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES 9 
the churn, before any undesirable flavor develops. In general, the 
use of buttermilk as material for cottage cheese is not advised, un- 
less the buttermilk is made from fresh, sweet, pasteurized cream; 
and then in quantities of less than 25 per cent of the total milk. 
MAKING BUTTERMILK CHEESE 
Creameries having only buttermilk from fresh, sweet, pasteurized 
cream can make it into a fair grade of buttermilk cheese. The curd 
may be precipitated from the soured buttermilk either by the vat 
method or by running the buttermilk through the ejector to heat it 
to the required temperature. 
Because of the fineness of the curd in buttermilk, extreme care 
must be taken in heating to avoid breaking it up still finer. The 
amount of stirring required to bring the temperature of a vat full of 
buttermilk up to the proper point has a tendency to break up the 
curd so that a portion of it is lable to be lost during the process of 
draining. Running the buttermilk through the ejector heats it with 
the least possible breaking up of curd. By that method the curd is 
separated clearly and quickly from the whey and invariably rises to 
the top, facilitating a quick removal of the larger portion of the 
whey and making it possible to obtain the finished cheese in a short 
time. By means of a valve in the pipe leading from the buttermilk 
tank to the ejector and one in the steam pipe next to the ejector, the 
temperature to which the buttermilk is heated can be controlled 
easily. The proper temperature necessary for separating the curd 
clearly and quickly can be obtained readily by using a glass tumbler 
to catch samples of the heated buttermilk as it comes from the ejec- 
tor. At the proper temperature the curd quickly rises to the top, and 
the whey is clear. By varying the temperature the proper degree of 
heat required is determined. 
COST OF MANUFACTURE 
Although the cost of manufacturing depends somewhat upon the 
cost of fuel and labor, it is influenced more by the volume of busi- 
ness. The table on page 10, obtained from records made in 1922, 
and showing averages for a two months’ period when the volume 
of business was about 125,000 pounds of milk each month, gives a 
good idea of the approximate cost of manufacturing. The figures 
are based upon results obtained in the manufacture of cottage 
cheese in a commercial way at the creamery at Grove City, Pa., 
and, with the exception of the item of power, were obtained by 
making the proper tests to ascertain the expense of the different 
items. The labor represents the actual time of the men who did 
the work, figured at the rate which the average creamery would have 
to pay for the desired kind of help. 7 
By making tests on the boiler to determine the number of pounds 
of water evaporated by 1 pound of coal, and by weighing the pounds 
of condensed steam required to pasteurize and later heat the milk to 
separate the curd, the cost of fuel was ascertained. The soft coal 
used cost $4 a ton, mine run. The costs of power and cooling are 
estimated at figures considered sufficiently high to cover these items. 
