Conti's T.
Is a result of the oldest process of cheese making known to mankind in the
sixteenth century Dr Thomas Muffet wrote a verse about cottage cheese that's become
one of the standard Mother Goose rhymes.
Little Miss Muffet sat on a tuffet eating her curds and whey.
There came a big spider who sat down beside her and frightened Miss Muffet away.
In grandma's day the family column was led from the past year
and usually milked in the barnyard with little regard for sanitation
and milk was placed in pans
and kept warm behind the kitchen stove until it curdled it was then placed on the
pot bellied stove to heat.
Later the contents were emptied into a floor sex which hung under a faucet to drain.
The Kurds were emptied into a pan of the so-called cottage cheese was ready to eat.
With the passing of time cheese makers of greatly improve the process of making
cottage cheese.
Today it's produced with modern sanitary methods packaged in colorful cartons ready
for immediate use appetising creamy it's uniform goodness is available in several
styles or flavors.
Large curd or flick cottage cheese fully creamed small curd
or country style fully creamed small curd with fresh China have added large curd
combined with delicious fruit.
And small curd cottage cheese lower in fat
but higher in protein a carefully planned
and interesting process results in the finished carton of cottage cheese.
These milk herds grazing in lush fields of clover produce quality milk for the
Borden plants. Here's the modern Borden plant in gusting California.
Cows and ranchers are periodically inspected by Health department officials
and highly qualified dairy men operate these ranchman's the production of cottage
cheese one of nature's finest foods has become a scientific business combining all
phases of the dairy industry.
At milking time the calls are herded on to large concrete platforms
and are thoroughly washed before they're allowed to enter the milking barn.
After entering the barn the cows are locked in their stanchions
and are fed a scientific ration based on their milk production.
The other of each cow is thoroughly cleaned
and dried before the milking machine is applied the scholar's the world champion
having produced eight hundred fifteen pounds of butter fat
and twenty thousand five hundred sixty eight pounds of milk in our first three
hundred five days of production
and of milk to make over three thousand pounds of cottage cheese.
Milk from the milk machines is pushed by a pump through a stainless steel pipe over
a cooler
and into a large refrigerated storage tank later to be pumped into one of the
Borden stainless steel tank trucks
and rushed to the nearest Borden plant in the heart of the dairy country.
A large tank truck enters the plant
and milk is pumped from the truck into the plant's large storage units.
At the same time Mother Borton drugs pick up farmer's milk in ten gallon cans
and transport it to the nearest Borden processing plant where it's placed on
conveyors which carry the milk to the dumping block for.
Each farmer scans are numbered for identification.
So that his milk may be correctly sampled
and weighed.
An operator pours the cans of milk into a waiting which has a capacity of one
thousand pounds.
A correct weight of the milk is recorded the sample is taken for butterfat in
quality test and the milk is then pumped into large storage tanks.
The empty cans are washed sterilized
and carried out of the plant on a conveyor which returns them to the trucks.
Raw milk from the storage tank has now pumps through a modern flash past a riser
fat is separated from the milk the nonfat portion containing all the lactose
proteins
and minerals of meal is now ready to be used in the making of cottage cheese.
Each morning before dawn the large stainless steel cottage cheese vats are
sterilized
and made ready to receive the nonfat milk.
The milk flows into a vat directly from the past arise
or at the correct temperature for cottage cheese making one of
that is filled its ready for the setting process.
An important step at this time is the addition of a culture which is required to
cause the milk to coagulate the cheese maker has added a special culture room used
only for the propagation of culture
and which is maintained in a sterile condition the cheesemaker is transferring
mother culture into sterilized milk this culture is a pure strain of lactic acid
organisms which grow rapidly and milk.
During their growth they change part of the milk sugar or lactose into lactic acid.
This is all important in cheese manufacturing since acid will cause milk to curdle.
After each bottle of sterile milk has been inoculated its right bond in an
incubator on the following day its ready for transfer mother culture is added to a
starter tank of sterile milk writes allowed to ripen overnight.
The solution is then known as bulk starter forty to fifty gallons of both starter
is added to each vat of milk in making cottage cheese.
Then run it or coagulate or is added after the addition of bulk starter
and read it the milk is well educated to thoroughly mix in the culture.
That to then cover it in the temperature of the milk is maintain this is known as
the setting period after forty five hours the culture organisms multiply in great
numbers producing lactic acid which in combination with the rennet causes the milk
to coagulate into a smooth jelly like curd.
The cheese maker watches the coagulation of the milk very carefully
or he must determine the exact time
when the contents of the VAT are ready for cutting letting the contents set too
long may cause the current to be tough
and rubbery not allowing it to set long enough may cause the current to be mushy
or broken a small scoop is used to test the smoothness
and firmness of coagulation.
A sample is placed in the filter bag
and the way is pressed opt.
A portion of this way is then tested for acid content when the correct body
and acidity is reached the VAT is ready for cutting.
Rack strong with stainless steel wire are used to cut the coagulated milk into
small tube clips larger squares are used when making large curd cottage cheese
and smaller squares for the country style Kurd in order to produce a uniform
product great skill is required in cutting the curd a cumulative curd are allowed
to set in the way while heat in the form of steam is applied to the outside of the
vats
and the cooking process is started during the cooking occurred must be stirred constantly
to prevent matting storing must begin very gently in order to avoid breaking the
current into tiny uneven portions gradually as the temperature rises each pupil's
of curd congeals on the surface
and slowly expose way from the center portion.
The current particles finally become firm enough so
that mechanical agitators may take over the work of the starting.
As the cooking proceeds the cheese maker must continue his vigilance testing the
current particles for consistency in temperature.
Cooking is completed
when the temperature reaches one hundred thirty to one hundred forty degrees the
gate valve is then open
and the hot way is drain from the vat the way is pumped to a storage VAT
and later used in making many commercial products.
When the way is been completely drawn from the VAT specially purified rinse water
is that it occurred as agitated in the rinse water in the water drain from the vat.
And ice water rinse follows in which the current is allowed to stand long enough to
become till the VAT is then drained of the ice water with special rake to the
finished third is banked along the sides of the vat the VAT bottoms are slope
toward the center allowing excess moisture to drain toward the gate valve after the
current has thoroughly drained its known as dry Curry
and is ready to be removed from the vat the dry occurred is placed in
the large sterilized period can.
The current is covered with parchment paper and the can lids.
Our slide the drive heard is then taken to the refrigerator where it's further
chilled to a temperature below forty degrees this temperature is maintained
throughout the final processing. K.P.
Force takes over all pipes utensils and vats must be thoroughly cleaned
and sterilized before being used in the next day's operation.
Dr Kurt is not ready for cleaning
and packaging curd cans out of the packaging room from the refrigerator on a
conveyor bird is placed in the stainless steel mixing
that as each can comes off the conveyor it's mechanically lifted
and tilted.
Salt on a green mixture of fresh homogenized cream is added to the dry occurred
and the ingredients are gently mixed by a special agitator until all the cream is
been absorbed thoroughly by the dry occurred.
When the cottage cheese in the mixing VAT is finished.
It's pumped through stainless steel pipelines to a large hopper.
Here the Cottage cheese is entering the hopper the hopper is refrigerated to
prevent the temperature of the cottage cheese from increasing during the packaging
the hopper has several spots which feed mechanical fillers.
Creamy cottage cheese slows down into each filler head where the correct amount is
injected into each Carton the mechanical cap replaces the lid on each carton
and seals it.
Yeah.
As cartons come off the conveyor from the filler they are placed in corrugated
cases the cases are sealed
and taken directly to the refrigerator where they're ready for delivery
a technician checked ph readings on the potentially ometer each batch of cottage
cheese is checked for acid content by this method constant checking of the product
by many tests ensures high quality and uniform goodness.
Other technicians are constantly checking samples of cottage cheese from various
batches for bacterial contamination.
Portions.
Right into a culture media on which bacteria grow the portion is then incubated
and later bacteria colonies are counted with the use of a magnifying glass
and a counter.
A mud Johnny
or operator weighs cottage cheese on an analytical balance prior to testing the
product for fat
and moisture content.
Finally each batch of cottage cheese is carefully checked for flavor
and texture the many carefully planned steps
and scientific procedures combined to produce cottage cheese of the highest quality.
The county's cheeses non-reading for marketing.
The efficient Gordon salesman knows the potential of his product
and stock to struck.
Well with all styles
and flavors of cottage cheese.
In the early light of morning the Borden cottage cheese salesman leave the
warehouse for their respective roots
and spend the day stocking merchant shelves with one of America's finest dairy
products.
Arriving at a busy market on his route the Borden salesman prepares a selection of
cottage cheese for delivery to his customers.
The cottage cheese takes its place on the store shelves with other fine Borton
products.
Experience shoppers know
that Borden's Cottage cheese is cottage cheese at its best.
Just about everyone loves a tasty salad five delicious varieties of Gordon's Prize
winning cottage cheese are available for salads with an extra special touch taste
delights with I.O.P..
Yes Borden's Cottage cheese is a prize winner a consistent gold medal award winner
at the California State Fair.
It's a consistently good top quality product the premier richness of Gordon's
cottage cheese has made these solid types Americans favor.
What could be tasty
or are easier to prepare than smooth creamy Borden's cottage cheese
and potato chips for snacks or. Served with hors d'oeuvres.
And remember cottage cheese has other uses it makes a delicious
and healthful addition to any meal as a part of the entree complete meals may be
planned around this popular food product.
Many doctors prescribe Borden's country style cottage cheese for babies because of
its bone building qualities its protein value. I calorie count and calcium content.
The obvious enthusiasm of this healthy happy Borden baby is adequate proof of the
delights to be found in a carton of Gordon's cottage cheese a prize winning cheese
for a prize winning baby's. Youth must be served in a half better sir.