CHAPTER VII

CHEESES WITH SOUR-MILK FLAVOR 89-110

Skim series, 110; Cottage cheese, 111; Household practice, 112; Factory practice, 113; Buttermilk cheese, 114; Neufchâtel group, 115; Domestic or American Neufchâtel cheeses, 116; The factory, 117; Cans, 118; Draining racks, 119; Cloths, 120; Molding machinery, 121; Milk for Neufchâtel, 122; Starter, 123; Renneting or setting, 124; Draining, 125; Cooling Neufchâtel, 126; Pressing, 127; Working and salting Neufchâtel, 128; Storage, 129; Molding, 130; Skimmed-milk Neufchâtel, 131; Baker's cheese, 132; Domestic Neufchâtel, 133; Partially skim Neufchâtel, 134; Cream cheese, 135; Neufchâtel specialties, 136; Gervais, 137; European forms occasionally imported, 138.