+130. Molding.+--When the standard molding machine (Fig. 17) is provided, curd is brought directly from the refrigerator to the machine. If permitted to become warm, the mass becomes sticky; when cold it is more readily handled. The machine is fitted with the special delivery tube for the variety to be handled, cylindrical for Neufchâtel in its various forms, rectangular in section for cream. Enough workers should be provided to wrap and label the cheese without leaving it exposed to contamination or heat. Parchment paper and tin-foil cut the proper size for each variety and bearing printed labels are readily obtainable. Each cheese should be wrapped with paper and tin-foil and put directly into a flat box which holds a standard number (usually 12 or 24) of the special product. [Illustration: FIG. 17.--Molding Neufchâtel.] In working with the hand molding tube (Fig. 15) the same care is required. Chilled curd is forced into a firm smooth mass with the plunger. It is removed and wrapped when it reaches the regular size of the variety. All forms when molded go directly into the boxes and then back to the refrigerators until demanded for actual use. The details of the process differ according to the form made. +131. Skimmed-milk Neufchâtel.+--Separator skimmed-milk is frequently made into curd by the Neufchâtel process. The absence of fat eliminates the largest element of loss in manufacture. Each stage of the making process, therefore, may be shortened. The demand that the curd shall be smooth and buttery in texture rather than rough or gritty requires the exercise of care in curdling of milk. The draining and pressing of the curd may be accomplished much more rapidly than in the fatty cheeses. The final product should differ from cottage cheese in smoother texture, milder acidity and, as a rule, cleaner flavor. In composition, the absence of fat must be largely compensated by leaving more water in the cheese. Such a product reaches the market with 65 to 75 per cent of water and perhaps 1.25 per cent of salt. Casein forms 20 to 30 per cent of the mass. These cheeses are very perishable on account of their high water-content. The destructive effect of microorganisms both in the interior of the cheese and upon its surface is rapid. Cheeses of this description may be found in the trade as cottage cheese, Neufchâtel style, and as Neufchâtel made from skimmed-milk; skimmed-milk Neufchâtel would be a strictly proper labeling. +132. Baker's cheese.+--There is considerable market for skimmed-milk curd as Baker's cheese. This product is essentially skimmed-milk Neufchâtel curd, partially drained and sold in bulk. When the bakery is near by, the curd is frequently shoveled into milk-cans in very wet condition and sent directly from the factory to the bakery. If the distance is such as to require considerable time for transportation, the same care is frequently given as for Neufchâtel curd packed in bulk for storage and transportation.