Il6 SCIENCE AND PRACTICE OF CHEESE-MAKING 



to handle the details of the cheese-making proces!: 

 when the presence of the trouble is recognized. The 

 facts will be presented more or less in outline form, 

 in order to make reference to them more convenient. 



ACID FLAVORS 



These are indicated by a sour smell and taste. 

 Cause : 



(1) Over-development of acidity during the process ot 



cheese -making, which is commonly due to — 



(a) Ripening the milk too much before adding 

 the rennet. 



(b) The use of too much starter. 



(c) Failure to firm the curd sufficiently before re- 

 moving the whey. 



(2) Any condition that retains in the curd and cheese an 

 excessive amount of whey (p. 46). 



Prevention : 



(1) Have less acidity in the milk before adding rennet- 



extract. Sour milk, or milk over 0.26 per cent in 

 acidity, should not be accepted from any patron. 

 High acidity can be overcome by patron, if he will 

 cool milk to 60° F., or better 50° F., at once after 

 milking. 



(2) Use less starter. Generally ^ to 2 per cent is sufficient. 



(3) Add the rennet when such a degree of acidity is 



present that the curd will become firm in the whey 

 before developing the desired amount of acid. 



Remedy : 



(See the treatment given under remedy for acid body (p. 122). 



OFF FLAVORS 



These are flavors that are not clean, such as rancid 

 or butyric acid flavor, stable or cow-manure flavor, 

 fishy flavor and hydrogen sulphid or sulphur-spring 

 flavor. When these develop so as to become very 

 strong, they are called "stinkers." 



