7]6 J ournalvf Agriculture, Victoria. [lo Oct.. 191 i. 



Gassy Curds. 



The presence of gas is generally noticed by the slow ripening of the 

 milk. Strong putrefactive fermentations (or taints) are also discovered as 

 the result of examination at the receiving can and milk vat. In such cases, 

 the milk should be ripened at a lower temperature, and more acidity 

 allowed to develop before setting. Do not cut finely ; aim at having the 

 ■cubes larger so as to retain the moisture. Stir longer before turning on 

 steam; heat slower than with ordinary curd. If very gassy, hold tem- 

 perature a couple of degrees lower, say at 94 deg., until the acidity begins 

 to develop. This prevents the curd from getting too firm before the acidity 

 is present. When, however, the acidity is coming on nicely, the tempera- 

 ture should be raised to 98 deg. so as to get the curd properly cooked 

 .'before dipping. 



Always allow more acid to develop in the curd before drawing off the 

 whey; do not stir too dry. If well cooked, leave the curd on the bottom 

 ■of the pan instead of racking. A shade more acid in the whey and more 

 anoisture left in the curd will assist in checking the gaseous fermentation 

 ■of the latter. If the gas continues to check the acidity, and the curd is 

 still working slowly, cut the curd in larger pieces than usual. These will 

 retain the moisture and temperature better, and thereby aid development 

 of acidity. If, on the other hand, too much moisture is present and acidity 

 is developing too rapidly, cut the pieces smaller, mill earlier, and mature 

 well before salting. When the curd has flattened out, all holes have dis- 

 .appeared, and the flavour is fairly clean, salt heavier than with ordinary 

 ■curds. This will assist in retarding the effects of the bad flavour as the 

 cheese ripens. 



Faults in Cheese. 



Acid Flavours in cheese are due to ripening the milk too much before 

 adding the rennet, using too much starter and not firming the curd sufl&- 

 ciently before drawing off the whey. Prevent the development of too much 

 .acid in the milk before rennetting. On no account should sour milk be 

 accepted from any supplier. 



If the milk is found to be well advanced, keep back the starter till 

 ready to add the rennet to the \-at of milk ; use ^-ery little (from \ Xo \ per 

 -I'^ent.), according to the condition of the milk. 



Rancid Flavours are due to filth germs caused through allowing cow 

 manure and dust to gather in the cow-bails, and also by impure air where 

 the milk is kept over-night in badly ventilated rooms. Utensils and 

 straining cloths that have not been thoroughly washed and scalded, and 

 bad flavoured starters, should not be tolerated. 



Bitter and Yeasty Curd are due to receiving milk in cans in which sour 

 whey from dirty tanks is returned. All whey tanks should be constructed 

 to allow whey to be carted away and the tank washed out thoroughly daily 

 with hot water, and plenty of fresh air let in. 



Whey that has been pasteurized is much better for feeding young calves 

 and pigs, and does away with the sour disagreeable odour so hard to get 

 out of the cans. 



Weak Body and Open 7 exture are entirely due to faulty methods of 

 manufacture, and there is no one else to blame but the cheese-maker. The 

 body of the cheese is determined very largely by the condition of the curd 

 at the time the whey is removed. If the curd at this stage is soft and 

 tender, the probabilities are that the cheese will be short and tender in the 

 ibody. 



