Defects in American Cheddar Cheese. 351 



(3) Mill early and expose well to fresh air by stirring for some 



time immediately after. Excellent results can be secured 

 at this time because each small piece of curd has four 

 freshly cut surfaces which permit the gases and odors 

 to escape. 



(4) Increase the amount of salt in extremely bad cases. 



(5) Ripen the cheese at low temperatures. 



C Fruity Flavors. 



Sweet flavors having an odor like that of ripe fruits, such as 

 pineapple, raspberry, strawberry, etc. To the taste they 

 are not pleasant and somewhat sickening. 

 Cause. 



(i) Bacteria carried into the milk by dirt. 



(2) Transporting both milk and whey in the same cans that 



have not been properly cleansed. 



(3) Exposing milk to the air of hog-pens where whey is fed. 



How to prevent. 



(i) Cans used for delivering milk should not carry whey unless 

 they are emptied and thoroughly cleansed immediately 

 after arriving back from the factory. 



(2) All whey should be pasteurized at the factories. This 



would not only greatly reduce the source of badly flavored 

 milk, but it would eliminate the danger of transmission 

 of tuberculosis through the whey. 



(3) The whey tanks should be cleaned and scalded at least twice 



a week. A steel tank has the following advantages: 

 It is more durable than v/ood or cement, does not leak, 

 does not absorb the whey, is easily cleaned, and is cheaper 

 in the long run. 



(4) Use a clean flavored commercial starter* 



Remedy. 



(i) Firm the curds a little more in the whey by raising the 

 temperature. 



(2) Develop a little more acid. 



(3) Air the curd well after milling. 



(4) In extreme cases use more salt. 



D. Bitter Flavors. 



Indicated by a bitter taste and a "weedy'' odor. 



Cause. 



(i) Bacteria and yeasts. 



(2) Allowing cows to wade in and drink from stagnant pools. 



