Defects in American Cheddar Cheese. 361 



(6) The Inside walls, cheese shelves and all wood work should 

 be washed with a hot solution of bichlorid of mercury. 

 This is made by dissolving seven and one-half grains of 

 bichlorid of mercury in one pint of water. Apply this 

 solution with a brush or broom, as it is a poison. 



IV. Defects in Finish. 



Anything that detracts from the appearance of a cheese is a defect. 

 As a rule it is a defect due to carelessness on the part of the maker. 



P. Unclean Surfaces. 



Cause. 



(i) Placing cheese on unclean or moulded shelves in the curing 



room. 

 (2) Using dirty hoops or handling the cheese with dirty hands. 



How to prevent. 



(i) Wash the shelves after each shipment of cheese leaves the 

 factory. Use a brush, hot water, and some good washing 

 powder that will remove grease Place them in the sun- 

 light to dry. 



(2) Cheese hoops should be clean. So should the hands of the 

 maker. 



Q. Cracked Rinds. 



Openings in the side or ends of the cheese. They are unsightly 

 and allow the entrance of moulds, flies, etc. 

 Cause. 



(i) Too much acid. 



(2) Greasy curds. 



(3) Use of hard press cloths. 



(4) Lack of pressing. 



(5) Wrinkled bandages. 



(6) Too dry an atmosphere in curing room. 



How to prevent. • 



(i) Avoid excess acid. (See remedy for acid texture, p. 8.) 



(2) Rinse greasy curds with water at 90° Fahr. before salting. 



(3) Press cloths can be softened by soaking in a weak solution 



of sulphuric acid. 



(4) Press cheese longer before dressing. 



(5) Curing room atmosphere should register eighty per cent. 



moisture. 



