File:The manufacture of neufchâtel and cream cheese in the factory (1918) (14761193696).jpg

Identifier: 669math (find matches)
Title: The manufacture of neufchâtel and cream cheese in the factory
Year: 1918 (1910s)
Authors: Matheson, K. J. (Kenneth Jesse), 1885-1940 Cammack, F. R. (Francis Ray), 1890-
Subjects: Cream cheese
Publisher: Washington, D.C. : U.S. Dept. of Agriculture
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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the termentation or ripening hasprogressed satisfactorily,, there should be about a quarter of an inchof whey, which is sufficient to form a scum on the surface of thecurd. This is a fairly accurate sign of a proper fermentation, while MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 7 the absence of whey on the surface and a puffed appearance of thecurd indicate either a poor starter or improper pasteurization. Usually between 5 and 6 a. m. the cans of curd are poured uponthe cotton-sheeting draining cloths which were spread over theracks the previous evening. In emptying the shotgun cans the con-tents are poured carefully against the side of the drain cloth ratherthan in the center, in order that any cream which may have risenmay not be leached unnecessarily by the rapidly escaping whey.The contents of each can should be so poured as to break the jelly-like curd or coagulum as little as possible. No curd should be leftadhering to the sides of the can. If the curd has a tendency to stick,
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Fig. 1.—Gassy curd and normal curd. which is more often the case when pasteurized milk has been used,it may be loosened by striking the can against the floor. When emptied, the shotgun cans should be washed immediately,first in cold water and then scrubbed thoroughly in hot water con-taining washing powder, after which they should be rinsed againwith warm water and thoroughly steamed. The cans may be transported from the place of setting to thedraining racks either by overhead trolley or by hand; in either caseseveral men are needed to do the work promptly. DRAINING. The draining should be completed in about three hours, dependingsomewhat upon the kind of cheese, for cream-cheese curd drainsmuch more slowly than partially skimmed Neufchatel curd. Agassy curd drains much more rapidly than a normal curd, and thelosses of curd are excessive. 8 BULLETIN 669, U. S. DEPARTMENT OF .AGRICULTURE. For the first two hours the coagulum is left undisturbed, in orderthat the free whey may escape

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