12 BULLETIN 576, U. S. DEPARTMENT OF AGRICULTURE 
From 5 to 10 per cent of a good lactic-acid starter is added to skim 
milk, then the milk is allowed to ripen at a temperature of 70° to 
50° F. for from 6 to 12 hours, by which time it should be curdled. | 
The curd is cut into cubes and gradually heated to 115° or 125° F. 
in 30 to 45 minutes. 
When the whey has been removed, the curd is washed with cold 
water, drained, and piled along the sides of the vat. 
The cheese is salted at the rate of 3 to 4 ounces of salt per 100 
pounds of milk, and then packed in cartons or butter tubs. 
Skim milk of good quality should give a yield of from 15 to 18 
pounds of cheese per 100 pounds of milk. 
The cost of manufacturing cottage cheese is low, depending upon 
the volume of business and the additional equipment necessary. 
Under ordinary conditions the estimated cost of manufacture, not 
including packages or overhead charges, is approximately 1 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. 
Glass containers are also used. 3 
PUBLICATIONS OF THE UNITED STATES DEPARTMENT OF 
AGRICULTURE RELATING TO CHEESE 
AVAILABLE FOR FREE DISTRIBUTION BY THE DEPARTMENT 
Bacteria Concerned in Production of the Characteristic Flavor in Cheese of 
the Cheddar Type. (Journal of Agricultural Research, vol. II, no. 3, re- 
print A-6.) 
Cheesemaking Brings Prosperity to Farmers of Southern Mountains. (Year- 
book Separate 737.) 
Making American Cheese on the Farm. (Farmers’ Bulletin 1191.) 
Manufacture of Camembert Cheese. (Department Bulletin 1171.) 
Manufacture of Cows’ Milk Roquefort Cheese. (Department Bulletin 970.) 
Neufchatel and Cream Cheese, Farm Manufacture and Use. (Farmery’ 
Bulletin 960.) . 
Rediscovery of an Old Dish, Cottage Cheese. (Yearbook Separate 787.) 
Trend of the Cheese Industry in the United States and Other Countries. (De- 
partment Circular 71.) 
FOR SALE BY THE GOVERNMENT PRINTING OFFICE, WASHINGTON, D. C. 
Comparison of Acid Test and Rennet Test for Determining the Condition of 
Milk for Cheddar Cheese. (Bureau of Animal Industry, Circular 210.) 
5 cents. 
Cold Storage of Cheese, Experiments of 1908-1904. (Bureau of Animal 
Industry, Bulletin 83.) 10 cents. 
Colored Spots in Cheese. (Bureau of Animal Industry, Circular 24.) 5 cents. 
Factors Controlling Moisture Content of Cheese Curds. (Bureau of Animat 
Industry, Bulletin 122.) 10 cents. 
Federated Cooperative Cheese Manufacturing and Marketing Association. 
(Yearbook Separate 699.) 5 cents. 
Study of Gases of Emmental Cheese. (Bureau of Animal Industry, Bulletin 
151.) ..5 cents. 
Varieties of Cheese, Descriptions and Analyses. (Department Bulletin 608.) 
10 cents. 
WASHINGTON : GOVERNMENT PRINTING OFFICBE } 1925 
