The manufacture of cottage cheese in creameries and milk plants

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Material Information

Title:
The manufacture of cottage cheese in creameries and milk plants
Physical Description:
4 p. : ; 24 cm.
Language:
English
Creator:
United States -- Bureau of Animal Industry. -- Dairy Division
Publisher:
Gov't Print. Office
Place of Publication:
Washington D.C.
Publication Date:

Subjects

Subjects / Keywords:
Cottage cheese   ( lcsh )
Genre:
federal government publication   ( marcgt )
non-fiction   ( marcgt )

Notes

Statement of Responsibility:
U.S. Department of Agriculture, Bureau of Animal Industry, Dairy Division.
General Note:
Caption title.

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 030006708
oclc - 53842622
System ID:
AA00018786:00001

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increas9iWd by pasteurization and the use of a good starter. In "ce :
the starter is of poor quality it should not be used but natural so4urBisk :
should t6ce depended upon instead. It'is desired to separate the cmVrd: ::f
from the whey shortly after the milk shows a firm and smobt. .II. I.
coagulation. At this stage sufficient acid is present to give a good, 4'
clear separation of the whey. ,. i
CUTTING AND HEATING THE CURD. : ":
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The best method of cutting the curd is to use regular cheese-dua4':' aj
knives. They give fairly uniform cubes of curd from which the whey'* ,'
can be expelled with small loss of finely broken curd passing through:
the drain cloth. To break the coagulated milk with a mechanical ; :y
stirrer produces too many fine particles of curd which may be lost :|..
during drainage. Steam is turned on when the curd is cuft, apd the il
temperature is raised gradually. At frequent intervals thecoagulum i.
is gently stirred to insure a uniform temperature an4 %to prevent :.
undue cooking of the curd along the sides and bottM of the
The proper temperature required to give a good, clear sepasration:a .( ....
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be readily ascertained by examination of the mixture in the vat,.
this stage the whey should be clear or show very little cloudinqe :y. H',C.
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I Te ideMl method of ntr&*ting is 4
..pa."ffed p.per ontainers"", which .are on
handle and are &atractive to the buyer. f K
may: Be packed m .butter'i tubs or.-b inOr.& H.
To insure. mparketing in the best condition, thel s,
after it is miade, should be pI' ced in the reh.ikerator aadh4l
temperature until marketed. Fresh-made cottage cheiw
be shipped until after it has been well cooled, for wa
the quick development of fermentation and deterioration 4
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..YIELD OF CHEESE. .C ...
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The yield of cheese varies from 12 to 22 pounds per [001 pn:
milk and depends almost entirely upon the amount ofmoi
in the curd, which in turn is controlled by the method of
ture. The factors which influence the percentage 4 i'iLtur
curd and determine the yield are-
1. Temperature and length of time of heating curdledmil.r
2. Extent of drainage. ......:
3. Condition of milk. :
The moisture in the curd can be fairly well contrebd" IQ l
extent of drainage, provided too high a temperature has a$.0
used for heapn wanting and the time of heating has not been .
The physical condition of the milk often has a marked i .nf..:*
the resulting yield. A weak, unevenly coagulated curd, ,
makes large quantity of fine curd, much of which may be-,....'i.B.
drainagp. *
An ideal quality of cheese, which brings, out the delict'ea,"
theistreint e icurdantberfairmysmooth,,ond ,,,-A,




flavor t the best advantage, is rather firm, smooth, and
15 to 20 pounds to 100 pounds of milk. :





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