VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES i 
about 30 minutes. It is then poured upon eheesecloth and drained until the curd 
reaches a desired consistency. f 
Cottage cheese is also made on a small scale by adding rennet at the rate of 
one-third cubic centimeter, or about 10 drops, to 30 pounds of milk. The use of 
a small quantity is advised as with the heated product. When rennet is used, 
instead of cutting and heating the curd after clabbering it is poured upon cotton 
sheeting. After draining for a time it is subjected to light pressure, salted, and 
further seasoned. 
When the cheese is made on a factory seale a drier product is desired in order 
that it may be marketed successfully. For this reason the curd is generally 
cooked at a higher temperature than when made on a small scale. The main 
equipment necessary for making cottage cheese on a factory scale is a Pasteur- 
izing outfit and a channel-bottom Cheddar vat. Ordinarily from 5 to 10 per 
cent of a good lactic starter is added to skim milk, after which the milk is allowed 
to ripen at a temperature of 70° to 80° F. until curdled. The curd is then cut 
into cubes and gradually heated to 115° to 125° 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. Ordinarily the cheese is salted at the rate of 3 or 4 
ounces per 100 pounds of milk. Often the cheese is mixed with cream and then 
marketed in small, single service, paraffined paper containers, or in butter tubs. 
With milk of a good quality a yield of 15 to 18 pounds of cheese per 100 pounds 
of skim milk is obtained. Cottage cheese should always be kept in a refriger- 
ator or in a cooler until disposed of. 
COULOMMIERS 
This is a small-sized Brie cheese, 5 or 6 inches in diameter, 1 inch in thickness, 
and weighs about 1 pound. It is made in the region of Coulommiers, France. 
CREAM 
Genuine cream cheese is made from a rich cream thickened by souring or 
{from sweet cream thickened with rennet. This thickened cream is put into a 
cloth and allowed to drain, the cloth being changed several times during the 
draining, which requires about four days. It is then placed on a board covered 
with a cloth, sprinkled with salt, and turned occasionally. It is ready for con- 
sumption in from 5 to 10 days. 
Another variety of cream cheese is made from cream with a low content of 
butterfat (6 or 8 per cent). A small quantity of a lactic-acid starter is added to 
the cream, and after the mixture is warmed to 70° to 76° F. and thoroughly stirred, 
rennet is added at the rate of from 1 to 1% ounces of commercial liquid rennet 
to 1,000 pounds of cream. Usually the cream is placed in shotgun cans holding 
about 30 pounds each. After setting for about 18 hours, the curd is poured, 
with as little breaking as possible, upon draining racks covered with cloths. 
After a few hours’ drainage the cloths are drawn together, tied, placed upon cracked 
ice, and allowed to remain overnight. The curd is then pressed, salted, and 
worked to a paste by means of special machinery or by suitable substitutes. 
The cheese is then molded into pieces weighing from 3 to 4 ounces, wrapped in 
tin foil and, without curing, placed upon the market. The standard package of 
cream cheese is 3 inches by 2 inches by linch. It is a mild, rich cheese which is 
relished most when eaten a few days after it is made. Cream cheese is now quite 
extensively made in the larger factories of the United States, where the ever- 
increasing demand for it makes it one of the most popular varieties of soft cheese. 
CREAM (LOAF) 
For about five years a soft cream cheese in loaf form has been on the market. 
It is packed in a tin-foil-lined box and weighs from 3 to 5 pounds. This cheese 
contains about 40 per cent fat, 50 per cent moisture, and a remarkably low solids 
not fat coatent of from 5 to 10 per cent. It is supposed that the high tempera- 
tures employed in cooking this cheese cause some of the albumin to be precipi- 
tated, thus giving a sticky quality to the cheese so that it may be readily sliced. 
This cheese has good keeping qualities, is mildly acid, and does not sour rapidly, 
possibly because of the low lactose content. 
In making this cheese, cream of from 12 to 20 per cent butterfat is first Pas- 
teurized at 180° F. for 30 minutes, and after being cooled to about 145° it is run 
through a homogenizer with a pressure of about 1,700 pounds. The cream is 
then cooled to 75° and put into a coil ripener after which rennet at the rate of 
about 1 cubic centimeter per 600 pounds of cream is added. After standing 
