Page.
Characteristics of the Neufchâtel group of cheeses 3
The manufacture of Neufchâtel and cream cheese 4
Quality of milk 4
Clean utensils 4
Ripening the milk 4
The use of starters 5
Standardizing the milk 5
Pasteurization 6
Making the cheese 6
Cost of manufacture 15
Cost of making cream cheese 15
Cost of making pimiento-cream cheese 16
Cost of making Neufchâtel cheese 17
Marketing 17
Returns from 100 pounds of milk 17
Possibilities 17
Keeping qualities of the cheese 18
Equipment for making Neufchâtel and cream cheese 18
Summary of directions 23
The use of Neufchâtel and cream cheese in the diet 24