DAIRY HUSBANDRY 
It 
B. When thick, the sour milk is stirred gently with a thermometer 
or other fine instrument to break the curd up into large lumps, 
not into fine grains or smooth pulp. While stirring, apply heat 
by setting the material on the stove or in hot water until the 
temperature reaches 110°-120° F. 
C. Stop heating and stir occasionally for a period of one-half hour 
or more. This will result in shrinking of the curd. When it has 
shrunk so that it will settle down about two-thirds or three- 
fourths of the way to the bottom under the whey, the whey 
should be removed. 
D. Pour the whey and curd from the pail into a cheese cloth bag 
and allow to drain. As long as the curd remains warm it be¬ 
comes drier and firmer. If there is danger of becoming too dry, 
cold water may be poured over the curd and the cloth then 
hung up to drain. 
E. When drained properly. 1-2% salt is weighed out and mixed 
with the curd. About 13-20 pounds of cottage cheese per 100 
pounds of skimmilk are obtained. 
Observations: 
Pounds milk.. 
Acidity . 
% starter added . 
Temperature at which set . 
Time before thickened . 
Heating temperature . 
Time held hot . 
Pounds cheese . 
% salt . 
Conclusions: 
Questions: (1) What are the causes of acid flavors in cottage cheese and 
what are the remedies? 
(2) W 7 hat are the causes of dry and mealy textures and what arc 
the remedies? 
(3) What are the causes of lumpy textures and what are the 
remedies? 
(4) Describe in what respects the process would differ, if cottage 
cheese were made in larger quantities? 
References: .Jud. pp. 236-249; St. pp. 289-390, 419-451. 
