358 Bulletin 257. 



(6) Using a mill that bruises the curd. 



(7) Ripening cheese in hot curing rooms. 



How to prevent. 



(i) Make up the milk daily 



(2) Cut and stir the curd very carefully while soft. 



(3) Do not pile curd more than two layers deep, 



(4) Do not heat milk or curd too high. Be sure of thermometers. 



(5) Use a mill that cuts the curd without squeezing the fat from 



it. The knives should move against the curd and not 

 the curd against the knives. 



(6) Apply the salt soon after milling and mature curd in the salt. 



(7) Ripen cheese in a cool room. 



Remedy. 



(i) Rinse the curd with pure water at 90° Fahr. before salting. 

 Then use a trifle more salt. 



(2) Cool curd before hooping. 



(3) Use large clean press cloths to insure a good rind formation. 



(4) Use sufficient hot water at time of dressing the cheese. 



III. Defects in Color. 



L. Pale or Acid Cut Color. 



This term explains itself. 



Cause. 



(i) The development of too much acid which bleaches or cuts 

 the color from the curd. 



(2) Failure to firm the curd early enough in the whey. 



(3) Using large starters. 



(4) Using poor color. 



How to prevent. 



(i) Have the curd firmed in the whey before the acid has develop- 

 ed to more than eighteen one-hundredths of one per cent. 



(2) Cheese should be colored to suit the market for which they 

 are intended. 

 Remedy. 



(i) The best place and time to produce a bright even color in 

 the curd is while the whey is being removed. From the 

 time the whey has reached the level of the curd till it is 

 all removed, the curd should be well stirred. The 

 color can be seen to develop rapidly during this 

 handling, 



