DEFECTS IN FLAVOR II7 



Cause : 



Undesirable bacteria, which gain entrance to the milk or 

 to the curd, commonly due to — 



(1) Failure of patrons thoroughly to wash and scald all 



cans and utensils coming m contact v.-ith the milk. 

 This is particularly true of cans in wmch whey is 

 carried from the factory, 



(2) Careless milking in unclean places. 



(3) Allowing the milk to become exposed, after milking. 



in places where the air is impure. 



(4) Keeping the milk at too high temperature. 



(5) Using an unclean strainer at either the farm or cheese- 



factory. 



(6) Using utensils in the factory that have not been 



thoroughly cleaned and scalded. 



(7) Using badly-flavored starters. 



(8) Using impure water for diluting rennet. 



(9) Soaking curd in impure water after nulling. 



(10) Using tainted rennet or salt. 



(11) Ripening cheese at temperatures above 65° F. 

 Prevention : 



Strict cleanliness in the production and handling of 

 milk and throughout the whob cheese-making process 

 (pp. 8, 17). 



(1) All utensils, especially the milk-strainer, should be 



thoroughly washed with warm water, using washing- 

 powder, and then scalded with live steam, 



(2) Milking should be done m clean places, where dust. 



cobwebs and flies are not present. 



(3) Milk should be cooled to at least 60°, and better 50° 



F., immediately after being drawn from the cow. 



(4) Tainted milk should not be received at the factory 



from any patron. If uncertain of the source of 

 tainted milk or curd, use the fermentation test on 

 each patron's milk (p. 434). 



(5) A small amount of clean-flavored starter should be 



used. 



(6) Impure or bad-smelling water should not. be used. 



(7) There should be screens on the doors and windows to 



prevent the entrance of flies. 



(8) When curd is washed, only pure water should be 



used. 

 Remedy : 



(1) Firm the curd a little more than usual in the whey by 

 raising the temperature. 



