The manufacture of neufchâtel and cream cheese in the factory (1918) (14781832374)

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



Text Appearing Before Image:
molding machine.The mixer type gives the curd a very soft consistence, so much sothat it must be kept at a low temperature for several hours or over-night before it will be in a fit condition for molding. On the otherhand, the grinding machine is less vigorous in action and handles70784°—18—Bull. 669 2 10 BULLETIN U. S. DEPARTMENT OF AGRICULTURE. the curd more rapidly. In this case, after coming from the machine,the curd is ready to mold at once. The cheese, as it comes from either the mixing or the grindingmachine, is transferred to the refrigerator or to the molding ma-chine in large cans or square wooden boxes holding from 80 to 100pounds. MOLDING. A special machine designed for molding may be purchased and isin use in most of the large soft-cheese establishments. The curd isplaced in a hopper from which a spiral screw forces it into a moldingtube that deliyers it to an automatic cutting device, which cuts thecurd to the desired lengths for wrapping. Operated by skilled work-
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Fig. 3.—Curd mixer and press. men with the curd in the proper condition, the machine can mold andcut from 2,400 to 2,500 Neufchatel cheeses an hour, and cream cheesein like proportion. Two conditions are necessary for the proper working of the ma-chine : (1) The curd must have the proper temperature, about 50° F.;(2) the curd must not contain too much moisture. A yield of from18 to 20 pounds of cheese per 100 pounds of milk seems most satis-factory. With a lower yield the cheese runs through with difficulty;with a higher yield it is often too mushy to handle satisfactorily.Only one person is actually required to operate the machine, althoughseveral are necessary for wrapping. The curd should be worked fromthe hopper into a feed screw by means of a ladle. The issuing rollor ribbon of cheese is automatically cut to the desired size and car- MANUFACTURE OF NEUFCHATEL AND CREAM CHEESE. 11 riecl by means of a cam^as conveyer, which is about 10 inches wide and12 feet long, to the place o