Great variations in practice are found among the makers of this type of product. In some cases low grade skimmed-milk is handled on a large scale. Curdling is done quickly and little care is given to the details of flavor and texture in the curd. Working in this manner, two men are able to make a ton of such curd, and ship it out in milk-cans each day. The resulting product, although very deficient in flavor and texture, goes into manufactured specialties which conceal its deficiencies if considered as cheese. +133. Domestic Neufchâtel.+--The name Neufchâtel, unless limited clearly by the label, should designate a cheese made from fresh whole milk. Cheeses of this group are produced in a small number of well-equipped factories scattered widely through the dairy states of the North and Northeast. Every factory uses one or more trade names for its product. The same product is frequently relabeled by the distributor who uses his own trade name instead of that of the maker. The usual form of package is cylindrical, about 1¾ inches in diameter and 2½ inches long, or sometimes rectangular 2½ by 1½ by 1½ inches. The cheese is protected by wrapping in parchment paper closely surrounded by tin-foil. These packages vary from 2½ to 4 ounces. In some cases screw-topped glass jars are substituted for the tin-foil package. They are objectionable, first, because of cost and, second, because they are so commonly associated with less perishable products as to mislead either dealer or consumer into holding the product for too long a time. The paper or tin-foil package can be kept only at refrigerator temperature, hence automatically keeps its possessor reminded of the perishable nature of its contents. Neufchâtel of the best quality made from whole milk testing about 4 per cent fat may be expected to fall within the following limits;[40] many grades contain more water than this at the expense of flavor and keeping quality: Water 50-55 per cent Fat 23-28 per cent Casein 18-21 per cent Salt 0.5-1.25 per cent Yield 12-14 lb. per 100 lb. of milk.