3. Losses of curd in the whey are reduced.

Rennet is a substance which causes milk to coagulate and may be obtained either as commercial liquid rennet or as junket tablets. The former may be purchased from a dairy-supply house, while the latter may be obtained from grocery and drug stores. If commercial rennet is used for making cottage cheese, about 3 drops should be added to each 10 pints or pounds of milk, or 10 drops to 30 pounds of milk. The rennet, after being measured, is diluted about 40 times with cold water (a half cupful is satisfactory) before it is added to the milk. For measuring a medicine dropper may be used with good results. If the liquid rennet can not be obtained, junket tablets may be used, one tablet having about the same strength as 1 cubic centimeter or 25 drops of the liquid. One tablet may be dissolved in 10 tablespoonfuls of cold water, then 1 tablespoonful of the mixture is sufficient for 10 pounds or pints of skim milk and 3 tablespoonfuls for 30 pounds of milk. Junket tablets are not always of the same strength, so it may be necessary to experiment somewhat before the right quantity to add is obtained. Pepsin is a powder which has somewhat the same effect upon milk as rennet and may be used instead. It should be added at the rate of one-twelfth gram to 100 pounds of milk. For 30 pounds of milk this would be a quantity about half the size of a medium-sized pea. This should be dissolved in water and fractional portions used in a manner similar to that described for the junket tablet. The milk is handled in identically the same manner as in the method already described with the exception that rennet or pepsin is added to it just after the starter is put in and the mixture stirred vigorously. When this is done the curd or coagulum may be poured directly into the draining cloth without cutting, heating, or stirring. If no starter is used it is desirable to let the milk stand at 80° F. for five or six hours before adding the rennet or pepsin. When clear whey collects upon the surface of the curd in the can it is an indication that the curd is ready to be drained. At first it may not be possible to get the best results by this method, but after a few trials it should be possible to produce a fine, firm coagulum in from 12 to 15 hours. The coagulum is now poured upon the draining rack covered with cotton sheeting. Because of the fineness of the curd a draining cloth with a smaller mesh is more desirable than the one previously described. After a short preliminary drainage of perhaps 20 minutes the ends of the cloth are unfastened and the diagonally opposite corners drawn together and tied. Moderate weights, about 25 pounds, are then placed upon the bag of curd to hasten the draining. (See fig. 5.) A pail filled with stones or water will serve for this purpose. There is danger that the cheese curd may be pressed too dry when rennet is used, so it is advisable to watch the curd closely at this period. The pressing should be continued until the curd has reached about the same consistency as described under the preceding method. [Illustration: Fig. 5.--Boards and weight for pressing cheese.] After draining, salt is added in the same way as for ordinary cottage cheese. ADDING CREAM AND PEPPERS A small quantity of sweet or sour cream added after salting, especially if the curd is a little dry, will improve greatly the quality and palatability of cottage cheese made by either process. Usually cream is added at the rate of half a pint to 10 pounds of curd. Finely ground pimento peppers also add much to the appearance, taste, and attractiveness of the product, especially to the finer textured, rennet-made cheese. Peppers when used are added at the rate of 1 pound to 20 of curd. If the product is to be marketed the additional expense of cream or peppers probably is warranted. YIELD OF CHEESE The yield of cottage cheese depends upon the quality of the milk and the method of manufacture. Yields of from 12 to 22 pounds of cheese per 100 pounds of skim milk represent the limits, while a normal yield of from 16 to 18 pounds produces best results. A gallon of skim milk usually yields about 1¹⁄₂ pounds of cottage cheese. MARKETING THE PRODUCT Although often marketed in bulk and sold by the pound, cottage cheese may be marketed best in single-service containers holding from 10 to 12 ounces. This makes a neat and convenient package which commonly retails for about 10 cents. These cartons are made of wood pulp treated with paraffin. For interstate shipping it is necessary to put the net weight of the cheese on the package, and it is desirable, for advertising purposes, to place on it the name and address of the maker. While the product may be molded into balls or prints and wrapped in paraffined paper, the carton is strongly recommended as a marketing receptacle for such a perishable product as cottage cheese. The carton makes a nearly air-tight package which improves the keeping quality of the cheese. It is advisable to keep cottage cheese at a low temperature until consumed. Holding the product at room temperature for only 36 hours may cause it to become slightly “off flavor,” while in a longer period the deterioration may be so marked as to render it unsuitable for consumption. Cheese from which the whey separates spoils quickly and is very undesirable. It is better to have the cheese a little too dry than too moist, for the former defect may be corrected easily by the addition of a little cream or milk by the consumer. EQUIPMENT FOR MAKING COTTAGE CHEESE Little equipment is needed for making cottage cheese, and for the most part it may be found in any home. When the cheese is made in large quantities a small outlay for equipment is warranted as a matter of convenience and satisfaction. In most homes, however, satisfactory substitutes may be found for some of the utensils mentioned here. [Illustration: Fig. 6.--Equipment used in first stages of making cottage cheese.] _Starter bottles._--Quart milk bottles and tumblers are needed for holding the starter. Quart fruit jars will serve the purpose very well. _Cans or pails._--A “shotgun” can which may vary in size and material is very convenient; usually it is straight sided, 8 inches in diameter, 20 inches high, and holds about 4 gallons of milk. If such a can is not available, an ordinary 10-quart milk pail will be satisfactory. _Milk agitator._--A stirrer of the kind shown in figure 6 is desirable for causing a uniform distribution of the starter and rennet prior to setting and for stirring the curd, but for making small quantities of cheese a spoon is entirely satisfactory. _Floating dairy thermometer._--The use of a reliable and accurate thermometer is absolutely necessary to obtain uniformity in results from day to day. Because of the danger of breaking, it should be kept in a case when not in use. _Rennet or pepsin._--Either commercial liquid rennet or junket tablets are desirable when cottage cheese is to be made quickly. Powdered pepsin also may be used. Rennet always should be kept cold and in a dark place. _Draining racks._--An ordinary fruit-straining rack is very useful for small quantities of cheese. A colander also will answer the purpose. When larger quantities are made a special rack will be found to be very convenient. Such a rack is described below. A wire-covered rack (fig. 7) consists of a rectangular frame, 20 by 52 inches and 6 inches high, upon the bottom of which is tacked one-half inch mesh woven wire. The rack should be made of hard wood and dovetailed at the corners. If it is placed upon a table slightly inclined, the whey is directed to a common point and collected in a jar or pail by the use of strips nailed to the bottom of the frame. The materials required for making the rack are two boards ⁷⁄₈ by 6 by 52 inches, two boards ⁷⁄₈ by 6 by 26 inches, and woven wire 26 by 52 inches. [Illustration: Fig. 7.--Wire-covered draining rack.] Another kind of rack is rectangular, 13 inches wide, 36 inches long, and 10 inches deep. The corner posts extend 1¹⁄₂ inches beyond the strips and top and bottom, with the top rounded, so that a ring may fit over them. The bottom slats fit loosely into notches and are removable for washing. The materials required are four corner posts 1¹⁄₂ by 1¹⁄₂ inches, nine strips 1 by ³⁄₈ by 36 inches, and six strips 1 by ³⁄₈ by 12¹⁄₄ inches, notched to receive bottom slats, all made of pine. A cloth is fastened upon each frame and the contents of one can poured into each cloth. _Draining cloths._--When the cheese is made without rennet, common cheesecloth is most satisfactory, but for cheese made with rennet, unbleached cotton sheeting is recommended. The quantity depends upon the size of the draining rack, enough being required to supply a single thickness, with an allowance for hems. All draining cloths should be hemmed. _Cartons._--Round, paraffined, sanitary, single-service containers are desirable for marketing the cheese. SUMMARY OF ORDINARY PROCESS The process of making cottage cheese without rennet or pepsin, on the basis of 30 pounds or about 3¹⁄₂ gallons of milk, which will yield about 5¹⁄₄ pounds of cheese, may be summarized as follows: Obtain clean, fresh milk. If starter is not used, warm the milk to 75° F. and hold it at about that temperature until curdled. If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, stir, and set away at 75° F. to curdle. If it is desired to pasteurize, heat milk to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added after pasteurization, as described. Time for curdling when starter is used, 12 to 15 hours (usually overnight). When starter is not used the time for curdling will be about 30 hours. Cut and stir, and then heat to 100° F. and hold for 30 minutes. Stir gently at intervals. Pour upon cheesecloth and drain for 20 or 30 minutes. Place in pail or pan and salt at the rate of 2¹⁄₂ ounces to 10 pounds of curd, or about 2 level tablespoonfuls for the cheese from 30 pounds of milk. If desired, add sweet or sour cream at the rate of one-half pint to 10 pounds of curd, or about one-quarter pint of cream to the product from 30 pounds of milk. SUMMARY OF RENNET OR PEPSIN PROCESS The following is an outline of the process with rennet or pepsin on the basis of 30 pounds or 3¹⁄₂ gallons of milk, which will yield about 5¹⁄₄ pounds of cheese: Obtain clean, fresh milk. When a starter is not used, after adding rennet or pepsin, warm the milk to 75° F. and hold it at about that temperature until curdled. If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, and set away at 75° F. to curdle. If it is desired to pasteurize, heat to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added as described. Add rennet, junket tablets, or pepsin just before setting the milk away to curdle at 75° F., carefully stirring to insure a thorough distribution. Add rennet at the rate of one-third cubic centimeter, or about 8 drops, diluted 40 times in cold water (half a cup of cold water is satisfactory) for each 30 pounds or 3¹⁄₂ gallons of milk. Or, dissolve one junket tablet in a pint of cold water and use one-third of the mixture. Or, dissolve powdered pepsin (one-half size of pea) in one-quarter pint of cold water and use the entire mixture. Time for curdling when starter is used, 12 to 15 hours (usually overnight). When starter is not used the time for curdling will be about 30 hours. Pour upon cotton sheeting and drain for 20 or 30 minutes. Tie the ends of the cloth together and press with weight (20 or 25 pounds) until the curd has attained the desired consistency. Salt at the rate of 2¹⁄₂ ounces to 10 pounds of curd. If desired, add sweet or sour cream at the rate of one-half pint of cream to each 10 pounds of curd, or one-quarter pint of cream to the product from 30 pounds of milk. PLAN No. 246. MARKETING BUTTER AND CHEESE BY PARCEL POST LEWIS B. FLOHR, Investigator of Marketing and ROY C. POTTS, Specialist in Marketing Dairy Products. Contribution from the Bureau of Markets, CHARLES J. BRAND. Chief. For the following plan we are indebted to the U. S. Department of Agriculture, Washington, D. C. Because butter does not keep well unless good storage facilities are available, most families must purchase it frequently and in small quantities. Parcel post has been found a desirable and useful means of sending butter from producer to consumer, and when favorable conditions exist and proper methods are used in preparing and mailing, it carries satisfactorily by that method of transportation. There are practically no difficulties in transporting cheese by parcel post. Frequently this method of marketing affords an economical and satisfactory way for obtaining cheese for family use. Butter is highly perishable unless it is handled under proper conditions, yet the fact that many consumers obtain their supplies direct from producers by parcel post, proved by the quantity passing through many post offices, indicates that parcel-post marketing of butter is feasible. It is usually an economical method, as the cost of market distribution through the regular wholesale and retail channels of trade is relatively high in comparison with the cost of shipments by parcel post from the first and second and sometimes more distant zones. EXPERIMENTAL PARCEL-POST SHIPMENTS OF BUTTER Shipments of butter aggregating more than 10,000 pounds have been made by the Bureau of Markets, under various conditions and in packages carrying from 1 to 10 pounds, over both long and short distances, in order to test various kinds of shipping containers, methods of packing, and the possibilities of parcel-post shipping of butter during the summer and other seasons. These experimental shipments consisted of (1) shipments of fresh butter from four creameries to this bureau, and (2) shipments of the butter received from the creameries by the bureau to experiment stations and return shipments of the same. The summarized results of the shipments from the four creameries are presented in the following table: TABLE I.--_Experimental shipments of butter by parcel post in 2, 3, 5, and 10 pound parcels from creameries to the Bureau of Markets._ =========+==========+========+====================+==========+ |Distance | | | | | from |Hours in| | Number | Creamery.|Washington|transit.| Months covered. | of | | (miles). | | |shipments.+ | | | | | ---------+----------+--------+--------------------+----------+ A | 375 |22 |April to October | 222 | B | 536 |48 to 60|August and September| 61 | C | 187 |18 to 20|June and July | 82 | D | 266 |18 to 20|April to January | 89 | ---------+----------+--------+--------------------+----------+ Total | | | | 454 | ---------+----------+--------+--------------------+----------+ =========+================+================+======== | Received in | Received in | Total | satisfactory | unsatisfactory | pounds Creamery.| condition. | condition. | of +-------+--------+-------+--------+ butter. |Number.|Percent.|Number.|Percent.| ---------+-------+--------+-------+--------+-------- A | 218 | 98.2 | 4 | 1.8 | 822 B | 60 | 98.4 | 1 | 1.6 | 249 C | 73 | 89.0 | 9 | 11.0 | 290 D | 89 | 100.0 | ... | ... | 661 ---------+-------+--------+-------+--------+-------- Total | 440 | 96.9 | 14 | 3.1 | 2,022 ---------+-------+--------+-------+--------+-------- [Illustration: Fig. 1.--Two views of hand printer for 1-pound prints.] Although many of these shipments were made during the heat of summer, only 14 of the 454 shipments, or 3.1 per cent, were received in an unsatisfactory condition. These very satisfactory results may be attributed to the care exercised in the proper packing of butter in suitable shipping containers and the pre-cooling or thorough hardening of the butter at the creameries before shipment. The experimental shipments to the State experiment stations were satisfactory where the temperature and distance were not too great. Butter which had softened much in transit from the creamery to the bureau when later shipped to the experiment stations did not arrive in as good condition as that in which the grain had not been previously injured. In general, the shipments from Washington were successful when forwarded as far north as Maine and as far west as Michigan and Indiana. Shipments into the South were successful for shorter distances. The results of these experimental shipments indicate that well-made butter, thoroughly chilled before shipping, when packed in a suitable container, may be marketed satisfactorily by parcel post when extreme high temperatures are not encountered. Under ordinary conditions, where the butter does not melt and a firm or semifirm condition is maintained, the shipping of butter by parcel post generally may be successful. Even though proper safeguards were taken, the shipments made during extremely hot weather frequently arrived in an oily and unsatisfactory condition. QUALITY AND CONDITION OF BUTTER As parcel-post shipments of butter are likely to be subjected to conditions, especially during the summer, which may cause deterioration and injure the quality of the butter, it is highly desirable that every possible precaution be taken before shipment. Particularly is this true of farm-made butter, because conditions affecting its quality and condition usually can not be controlled as easily on farms as in creameries. However, farm-made butter should be marketed just as satisfactorily as creamery-made butter when it is properly made and prepared for shipment.[6] [6] Those desiring information on making farm butter may secure, upon request to the Division of Publications of the United States Department of Agriculture, a copy of Farmers’ Bulletin No. 876, entitled “Making Butter on the Farm.” It is necessary to maintain proper conditions in the care of the milk and cream and the making of butter if a marketable product is to be produced. Too much importance can not be given to the maintaining of cleanly conditions in the stable and in other places where the milk, cream, or butter are produced or kept, for they absorb odors and spoil very quickly. It is important, too, that these products be kept in a cool place. High temperatures should always be avoided as heated cream or butter produces a soft, oily condition in the finished product which is undesirable. In manufacturing butter on the farm or in a factory the buttermilk must be removed and washed out, and the proper amount of salt must be incorporated evenly. Frequently parcel-post shipments of farm butter are unsatisfactory to customers because proper methods were not used in making it, and thereby the quality and condition of the butter were injured before it was shipped. For the satisfaction of customers it is important that a uniform quality of butter be produced. [Illustration: Fig. 2.--Three stages of a parcel-post package of butter; Wrapped, opened, showing print of butter.] PREPARATION OF BUTTER FOR PARCEL-POST SHIPPING The methods used in preparing butter for parcel-post shipping depend largely upon the local conditions and the style of package used. To insure delivery in the best possible condition, butter, after being packed or printed and placed in cartons, should be chilled or hardened thoroughly before it is shipped. One of the most satisfactory ways of preparing butter for shipment is in the form of regular 1-pound prints. The standard print measures 2¹⁄₂ by 2¹⁄₂ by 4⁵⁄₈ inches. A hand butter printer or mold should be used in forming the prints. The printer shown in figure 1 is so made that it can be taken apart readily and thoroughly cleaned. The print of butter is easily removed from the mold by the false bottom. Another style is made with the sides and ends hinged to the bottom and held in place by hooks across the ends. After the butter is packed in the mold the sides are unhooked, so that the butter can be removed from the printer. One-pound hand printers similar to these styles may be secured from dairy-supply companies or they may be made on the farm. Each pound print should be neatly wrapped in regular butter parchment or paper. A second thickness of such paper has been found to add materially to the carrying possibility of the butter. Waxed paper may be used for the second wrapping. As a further protection to the print, it should be placed in heavy manila paraffined cartons, which may be obtained from folding paper-box companies for about one-half cent each when unprinted or at a slightly additional cost when printed as a stock carton or with a special private brand. [Illustration: Fig. 3.--Actual parcel-post shipment of 3 pounds of butter wrapped in parchment paper, several thicknesses of newspaper, corrugated paper-board carton, and finally an outside wrapper of heavy wrapping paper.] SHIPPING CONTAINERS FOR BUTTER Corrugated fiber board shipping containers of various sizes may be obtained for shipping 1-pound prints of butter. (See fig. 2.) These boxes or containers practically insulate the butter and furnish much protection against heat. Further protection may be obtained by wrapping the container in stout wrapping paper. The whole should be tied securely with a strong cord. In tying the twine, it should be drawn tightly around the package so as to insure its proper carriage. Not infrequently packages are broken open or otherwise damaged because they are insecurely tied. The corrugated containers are also useful for carrying shipments of butter put up in other styles. Some persons ship butter by parcel post in improvised or “home-made” containers. Clean, discarded, corrugated paper-board cartons are obtained from the grocer or other merchant at small cost or frequently without cost. It is possible to cut a piece of paper board in such shape and size that when it is folded it will form a satisfactory carton. In figure 3 is shown a piece of paper board that is cut so as to provide a carton for shipping 3 pounds of butter that is wrapped in parchment paper and several thicknesses of newspaper. For this carton the paper board was so cut that it was 7¹⁄₂ inches wide and 25 inches long with projections in the middle of the length which were 4¹⁄₂ inches wide and extended 8¹⁄₂ inches on each side. This provided a carton with dimensions, when folded, as shown in the illustration, of 4¹⁄₂ by 6 by 7¹⁄₂ inches. Butter shipped in an improvised container should be wrapped in parchment paper and several thicknesses of newspaper and then should be securely tied with string. The package should then be inclosed in the piece of corrugated paper board with the projections of the paper board so folded as to form a container. The container should then be tied with twine, wrapped in heavy wrapping paper, and again tied securely with a strong twine. [Illustration: Fig. 4.--Cheese for parcel-post mailing. In some of the important cheese-producing sections Swiss and other varieties of cheese are frequently cut into suitable blocks for parcel-post shipping.] If butter that is prepared for shipment in this manner is thoroughly chilled before being mailed, it should carry safely even in warm weather if it is not in transit over 24 to 36 hours. EXAMPLES OF SUCCESSFUL MARKETING OF BUTTER BY PARCEL POST A few of the many instances which have come to the attention of the bureau will indicate with what success butter may be marketed by parcel post. A farmer’s wife who was making a good quality of butter was securing but little more than half retail price a pound for it when a trial shipment was made by parcel post to a consumer in a large city.[7] As the result of this shipment, a demand was developed and customers obtained for the entire product at an advance in price to the farmer’s wife and with a considerable saving to the customers under the retail price of the best creamery butter. [7] Those desiring to obtain suggestions regarding parcel-post business methods should make request to the United States Department of Agriculture for a copy of Farmers’ Bulletin No. 922, entitled “Parcel-Post Business Methods.” A number of creameries have developed an extensive parcel-post business. One which has a large output markets practically its entire product direct to consumers or retail distributers, except in the flush of production in spring and early summer. Another has developed a substantial parcel-post trade by sending out a weekly price list. Formerly this creamery used newspaper advertisements, but the manager says that the quality of the butter is sufficient advertisement. [Illustration: _“LONGHORN” (WEIGHT 12#)_ _“YOUNG AMERICA” (WEIGHT 8#)_ _“MIDGET” (WEIGHT 4#)_ _“FLAT” (WEIGHT 21#)_ _“BRICK” (WEIGHT 10#)_ Fig. 5.--Various styles of American Cheddar cheese suitable for parcel-post shipping.] ESSENTIALS FOR SUCCESS IN MARKETING BUTTER BY PARCEL POST Successful parcel-post marketing of butter requires that extreme care be taken to insure the delivery of a satisfactory product to the customers. The following are a few of the important considerations to be observed to market butter successfully by parcel post: