Dii:"::c'is ix American CiiKnoAU Cheese. 355 



"soaked curd" process and as a nile the cheese have not 

 a good keeping quality. However, it is much better than 

 allowing the cheese to sour, and should be used in ex- 

 treme cases. 

 Use an extra amount of salt after washing. 



H. Loose or Open Texture. 



Also called soft or weak bodied. These cheese are very soft 

 and full of holes. Such defects are noticed more when 

 found in export cheese, as for that trade a close boring 

 cheese is demanded. 



Cause. 



(i) Developing too little acid and retaining too much moisture. 



(2) Putting curd to press at too high a temperature. 



(3) Lack of pressing. 



(4) Soaking curd in water after milling. 



How to prevent. 



(i) Have at least .24 per cent, acid in whey running from the 

 curd after it is piled for cheddaring. 



(2) The curd should be cooled to at least 80° Fahr. before press- 



ing. This can be hastened by running cold water around 

 the outside of the vat lining. 



(3) Two days pressing is much better than one, A continuous 



pressure is of more value than a short heavy pressure. 



(4) Curd should not be soaked in water. 



Remedy. 



(i) Open cheese can be closed up considerably by repressing, 

 (2) Ripen in a cool atmosphere, 



I. Yeasty Cheese. 



Indicated in the green cheese by small white pin holes which 

 later enlarge into fish-eye-like slits. The flavor is usually 

 bitter. Colored cheese when affected usually become 

 mottled. A bitter flavor can usually be detected in the 

 milk and curd. The curd may exhibit peculiar character- 

 istics. It is usually difficult to firm in the whey. The 

 acid appears to develop slowly at first, but very fast from 

 the time the whey is started till it is all removed. After 

 milling the curd will become "mushy" if it is at all moist, 

 and the whey running from the curd may show less acid 

 than it did before milling. The curd is usually very 



