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Soft Cheese Investigations^*

New York State Agricultural Experiment Station, Geneva, New York

ABSTRACT

Introduction

The literature contains only few and incomplete references to the manufacture of cream cheese. This is a definite variety of cheese; the process having been evolved from the modification of other soft cheese methods. In consequence, it is possible at present to find this cheese made by different methods; and the result is that our commercial cream cheese varies in quality.

Regardless of the method employed, the cream cheese manufacturers desire a smooth texture and mild flavored cheese. The processes employed at the present time have been perfected with these two objectives in view.

Scope of Present Investigation

The studies recorded were conducted to observe the methods and result of certain phases of soft cheese making. For these observations it was necessary to prepare curds by numerous methods. The studies relating to soft cheese in general were conducted with curds prepared by a Neufchatel process or this process slightly modified.

^* Published with the approval of the Director.