76 
LABORATORY MANUAL 
SERIES B. 
Cheese 
Materials necessary for 10 students: 
6 — 12-quart dairy pails. 
1—400 pound val. 
500 cc.—-Rennet extract. 
1—Acidity testing outf’t. 
5 lbs.—Cheese salt. 
1—Curd mill. 
3-—Cheese hoops. 
EXERCISE NO. 4 
Object: To become acquainted with the making of cottage cheese. 
Procedure: There are several ways of classifying the 3-400 kinds of cheese 
made in the world, namely: 
(1) Rennet. 
(a) American. 
(b) Swiss. 
(c) Brick. 
(d) Limburger, etc. 
(2) Non-Rennet. 
(a) Cottage. 
(b) Neufchatel. 
(c) Hand cheese 
(d) Sap-sago, etc. 
A. second classification. 
(1) Ripened. 
(a) Mold ripened. 
(1) Roqueford (France). 
Camembert (France). 
(3) Brie (France). 
(4) Gorgonzola (Italy). 
(5) Stilton (England). 
(b) Bacteria ripened. 
(1) American. 
(2) Swiss. 
(3) Brick. 
(4) Edam (Belgium). 
(5) Gouda (Holland). 
(2) Unripened. 
(a) Cottage. 
(b) Neufchatel. 
(c) Cream. 
A. Twenty pounds of skimmilk are weighed into a clean pail. 
About 20% of lactic starter (sour milk) is added, and the mix¬ 
ture heated to about 95°-105° F. and left in a warm place to 
sour and thicken. The time required for thickening varies in 
accordance with the quantity of starter added or the tempera¬ 
ture held at. 
