. Bulletin of the Department of Agriculture. Agriculture; Agriculture. MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES. Raw milk of good flavor, allowed to sour naturally, usually de- velops a well-flavored curd, but the probability of regularly obtain- ing a fine-flavored product is greatly increased by pasteurization and the use of a good starter. A starter of poor quality should never be used, because it does more harm than good by introducing unde- sirable fermentations; in fact, it would be better to depend upon the natural souring of the skim milk. CUTTING AND HEATING THE CURD. The best
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES. Raw milk of good flavor, allowed to sour naturally, usually de- velops a well-flavored curd, but the probability of regularly obtain- ing a fine-flavored product is greatly increased by pasteurization and the use of a good starter. A starter of poor quality should never be used, because it does more harm than good by introducing unde- sirable fermentations; in fact, it would be better to depend upon the natural souring of the skim milk. CUTTING AND HEATING THE CURD. The best time to cut the curd is shortly after it shows a firm an(J uniform coagulation, with an acidity of from to per cent, for at that stage a mild-flavored cheese is obtained and at the same time sufficient acid is present to give a clear separation of the whey from the curd. The object of cutting and heating is to get rid of the desired quantity of whey and to remove much of the acidity, with the least possible loss of curd. The best method of cutting the curd is to use regular cheese-curd knives which cut the curd into fairly uniform cubes from which the whey can be expelled with but small loss of finely broken particles of curd passing through the drain cloth. To break the curd or coagulum with a mechanical stirrer produces too many fine particles of curd, which are easily lost in draining. The heat is turned under the vat when the curd is cut, and the temperature raised gradually to the desired point, the curd being. Fig. 2.—Stirring the curd during heatin. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. Dept. of Agriculture. [Washington, D. C. ?] : The Dept. : Supt. of Docs. , G. P. O.
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