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 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 and that the curd may acquire a con-sistence that is not readily broken to pieces. Finely broken curd isunfavorable for drainage. During the last hour the curd is workedtoward the center of the cloth by means of a tin or wooden ladle.The ends of each drain cloth are then loosened and the cloth and itscontents placed in a boxlike rack which rests upon a wide, flat board,after which first the sides and then the ends of the cloth are alter-nately folded over the curd. The end pieces of the cloth are thentucked in, giving each drain cloth and contents a baglike appearance.
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Fig. 2.—Draining equipment in a modern factory. After the preliminary draining just described the manner of han-dling the curd in the bags will depend upon how soon they are tobe pressed. If the cheese is to be pressed the same day the pro-cedure is as follows: After draining for 30 minutes the bags arepiled one upon another in a rack, where they remain for about halfan hour, after which the bags from two racks are placed in a singlepile. Usually two or three racks are placed one above another ^dthe bottom sticks are removed. For about an hour the three or fourdozen bags remain undisturbed, save for a rearrangement whichoccurs once during the period, when the position of the bags isreversed. When the curd is not pressed until the following day. the bags ofcurd are placed on ice at once. MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 9 ICING. When the cheese is made in large quantities, the bags of curd arealways in alternate layers of cracked ice prior to pressing. Usuallya large recta

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