+134. Partially skim Neufchâtel.+--Brands of Neufchâtel made from milk that would test every gradation from whole milk to separator skimmed-milk may be found. The quality of the product varies with the skill of the maker from brands no better than cottage cheese to products scarcely distinguishable from the best whole-milk Neufchâtel. Many factories that produce more than one quality of Neufchâtel use labels of different color, different design or both to separate them; for example, blue labels usually stand for whole milk, red labels represent lower grades. Sometimes the difference in material is indicated by a clear cut grade mark. Frequently color, a design of label or both are the only definite marks upon the cheese. The consumer unfamiliar with the trade practice commonly has no means of knowing the quality of the product offered. Such cheeses vary in water-content from 55 to 70 per cent; in fat from 10 to 25 per cent; in casein from 18 to 25 per cent. +135. Cream cheese.+--The Neufchâtel process is also used to make cream cheese. The material utilized is commonly what has been called double cream. This is produced by separating about half of a given volume of milk and running the cream into the other half. Usually cream cheese is made in the same factory as various grades of Neufchâtel. No material is lost. In some instances, cream cheese is prepared by working thick cream into the Neufchâtel type of curd from practically skimmed-milk. In working with high percentages of fat in curd, care must be taken to avoid loss of fat in draining and pressing. The curd is carefully chilled before pressing to reduce this loss. This may be done under refrigeration or upon cracked ice. Otherwise the manipulations of the process are unchanged. The cheeses are commonly molded in the Neufchâtel machine into square cakes weighing about 4 ounces and measuring approximately 3 by 2¼ by 7/8 inches. These are wrapped in paper and tin-foil and handled exactly as Neufchâtel. Cream cheese of high quality made from reënforced milk testing 7 to 9 per cent fat may be expected to test approximately as follows:[41] Water 38-43 per cent Fat 43-48 per cent Protein 13-16 per cent Salt 0.5-1.25 per cent Yield 16-18 lb. per 100 lb. of cream. Increases of water, hence greater yields, are very common but usually associated with loss in quality both as to flavor and texture, and in more rapid spoilage; certain brands regularly carry 50 to 60 per cent of fat but their increased cost of manufacture and sale restricts them to the rôle of specialties with closely limited distribution. Trade names such as Philadelphia Cream, Cow Brand, Eagle Brand, Square Cream, Blue Label and many other factory brands are on the market.