Defects in American Cheddar Cheese. 357 



Remedy. 



(i) If it is known that the milk is gass}', use a safe amount of 

 clean commercial starter. 



(2) Ripen the milk a trifle more before adding the rennet. 



(3) After cutting, stir the curd till whey around it shows at least 



15 per cent, acid before heating. 



(4) Heat slowly. Take from thirty minutes to one hour. 



(5) Care should be taken to not have the curd too firm in the 



whey before the acid starts. An acidimeter is a 

 valuable guide at this time. 



(6) A little more acid should be allowed to develop before 



removing the whey. About .32 per cent, after the whey 

 is all off is sufficient. 



(7) Should the curd float, remove enough whey to bring the 



curd to the bottom of the vat. 



(8) Pile gassy curds before and after milling. 



(9) After milling, the curd should be thoroughly stirred and 



aired before piling. The pressure causes the small pieces 

 to become very thin. After the piling and airing have 

 been repeated a few times at intervals of fifteen to twenty 

 minutes, the gases should have nearly all escaped. The 

 pin-holes will then have become flattened and present 

 a "dead" appearance. 



(10) The whey running from the curd at this time should show 



1.2 per cent acid. 



(11) Cool curd well before hooping. 



(12) Press for two days if possible. 



(13) Ripen in a cool place. 



K. Greasy Texture. 



Indicated by free butter located in mechanical holes in the 

 cheese. The cheese surfaces are usually greasy. This 

 condition is most common in the spring time. 

 Cause. 



(i) Allowing milk to become too old before manufacturing. 

 In factories that do not take milk on Sunday the trouble 

 is always greatest on Monday. 



(2) Heating milk too high or too long before adding rennet. 



(3) Handling curd too roughly. 



(4) Piling curd too much. 



(5) Maturing curd at high temperature. 



