352 Bulletin 257. 



(3) Using rusted milk cans or utensils. 



(4) Using old starters that have developed too much acid. 



(5) Using milk delivered in cans in which sour whey from dirty 



tanks is returned. 



How to prevent. 



(i) Milk should be cooled to at least 60° and better to 50° 

 Fahr. immediately after milking. 



(2) Rusted cans or utensils of any kind should not carry milk. 



(3) Cows should have good water only. 



(4) Clean flavored starters only should be used. 

 Remedy. 



(1) Very little acid should be developed before removing the 



whey. 



(2) Firm the curd more than usual. Heat it higher in the whey 



and stir it dryer when removing the whey. 



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



(4) In extreme cases use more salt. 



E. Food Flavors. 



Those characteristic of the foods eaten by a cow. A food flavor 

 can be distinguished from one produced by bacteria in 

 that a bacterial flavor usually gets worse as the milk 

 or cheese ages, while a food flavor generally decreases 

 with age. 

 Cause, 



(i) Such foods as turnips, onions, leeks, weeds, garlic, rape, 

 decayed silage and clover. 



(2) Exposing milk in an atmosphere where any of these are 



exposed. 



(3) Storing milk in cellars where decayed vegetables are present. 

 How to prevent. 



(i) Foods that impart any objectionable flavor to milk should 

 not be fed or made accessible to the cow. 



(2) Use a good commercial starter. 

 Remedy. 



(i) Heat the curd several degrees higher in the whey. The 

 high temperature helps to drive off the volatile flavors. 



(2) Air the curd well, especially after milling. 



(3) Ripen the cheese at a low temperature. 



