Why Eat Cottage Cheese? - Part 1
Why Eat Cottage Cheese? - Part 1
Extremely old b/w film from the US. Department of Agriculture (USDA) : "Why Eat Cottage Cheese?" - Part 1 focuses on the creamery and process of how cottage cheese is made.
Why Eat Cottage Cheese? - Part 1
Starts with GV of middle-class family (mother, father, daughter) sitting on front porch, mother & father are reading newspapers, the young girl reads a book. MS mother reading an article about cottage cheese.
Why Eat Cottage Cheese? - Part 1
CUs of lines from article which serves as intertitles for the film "Cottage cheese will bring variety to your table and cut down bills for meat and eggs", "It gives the same food value at much less cost", "Cottage cheese is made in many creameries where butter is manufactured", "The farmer starts the operation when he takes his milk to the creamery."
Why Eat Cottage Cheese? - Part 1
Exterior pan of creamery with milk wagons and Model-T style truck outside. Title card reading "The milk must be fresh". MS farmer handing several milk jugs to creamery operator standing in open door. Title card reading "Every can is carefully sampled and no sour milk is accepted". MS farmer standing on back of milk wagon, creamery operator samples milk from the jugs. Title card reading "Great quantities of skim-milk once considered a waste product are used to make delicious and nutritious food". MS woman reading newspaper article about cottage cheese.
Why Eat Cottage Cheese? - Part 1
Foggy shot of part of the cottage cheese production, a large empty vat perhaps. Title card reads "The whole-milk is heated, put through the separator and it comes out rich cream on one side, for butter and skim-milk on the other for cottage cheese". MS machine spinning, shaking & spitting milk from tubing. Title card reads "The skim-milk is first pasteurized by being held at a temperature of 145 for a half hour". MS vat filled w/milk for pasteurization process. Title card reads "Then it is cooled and a culture put in. This quickly sours the pure sweet milk". MS creamery workers in white coats & hats pouring the culture material into large vat.
Why Eat Cottage Cheese? - Part 1
Title card reads "As soon as a curd forms in the vat, it is cut into small pieces". Several MSs of creamery workers pulling a hand held slicer through the curd dairy product in the large vat. Title card reads "Now it must be heated again to 100 to firm the curd". MS creamery workers in white coats & hats opening nozzle which empties into large vat. MS as workers place a thermometer into the vat of curd.
Why Eat Cottage Cheese? - Part 1
Title card reads "It is then placed on a drain rack so that the whey may drain off". MS creamery workers opening a valve at the bottom of the vat, liquid pours out onto cheese cloth. MS cheese cloth w/thick layer of curd. Title card reads "Cold water is run through the curd which is drained again". MS creamery worker hosing off the curd gathered on the cheese cloth. Title card reads "Salt is worked thoroughly into it and it is packed for market". MS creamery workers shaking salt onto the curd gathered on the cheese cloth.
Why Eat Cottage Cheese? - Part 1
Title card reads "The addition of 1 pound of sweet cream to each 10 pounds of cheese improves the taste. Fresh cottage cheese properly made from pure, sweet milk is a delicious food." MS creamery worker lining a wooden barrel w/cloth, he then scoops curd from drying cheesecloth into wooden barrel, barrel is covered w/lid. Title card reads "The cheese is packed in the creamery, to be shipped to big dealers and for the retail trade near home." MSs creamery workers packing cottage cheese into small individual containers for sale.