CHAPTER XI 



Defects in Flavor 



In this and several chapters following, an effort 

 is made for the first time to present in systematic 

 form a discussion of the imperfections that are most 

 commonly found in our American cheddar cheese. 

 The need of this requires no explanation, and the 

 importance of the subject is only too obvious. The 

 extent of defects in our cheese is well known and 

 also their demoralizing effect upon the industry. In 

 reality, the whole aim of the cheese-maker is, of 

 course, to produce cheese free from imperfections. 

 In discussing the subject, it is necessary to know (i) 

 what the defects are, and (2) to what causes they 

 are due. We are then in position to consider remedies 

 and means of prevention. The subject will be pre- 

 sented under the following divisions: 



Defects in 



( 1 ) Flavor. 



(2) Body. 



(3) Texture 



(4) Color. 



(5) Finish. 



In each division, the presentation will give (l) 

 description of defect, (2) causes, (3) methods of pre- 

 vention and (4) remedies. It is important to know 

 how to prevent the recurrence of conditions that are 

 responsible for cheese-making troubles, and also how 



