One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

by Harold Morse Dunphy

Pasteurization

While for small-scale operations the pasteurization of milk may not always be practicable, it permits a better control of the fermentations, increases the yield of cheese, and renders the product safe from disease-producing organisms. If milk is pasteurized it is absolutely necessary to use a vigorous starter for ripening. Otherwise, great difficulty is found in draining the curd, and as a result the cheese probably is spoiled.

Skim milk is pasteurized for making cottage cheese by heating it in a pail, can, or vat to a temperature of 145° F. and holding it at that temperature for 30 minutes. The milk then is cooled quickly to 75° F., when it is ready for adding the starter.

Fig. 3.—Pouring curd upon draining cloth.