Il8 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(2) Develop a little more acidity before removing all the 



whey 



(3) Mill the cuid early and expose well to fresh air by 



stirring for some time immediately after. Excellent 

 results can be secured at this time because each 

 small piece of curd has six freshly cut surfaces which 

 permit the gases and odors to escape. 



(4) Increase the amount of salt in curd in extremely bad 



cases. 



(5) Ripen the cheese at low temperature. 



FRUITY FLAVORS 



These are sv/eet flavors, having an odor like that of 

 certain ripe fruits, such as pineapple, raspberry and 

 strawberry. Such flavors are not pleasant to the taste 

 and are rather sickish. 

 Cause : 



(1) Bacteria or yeasts carried into the milk by dirt. 



(2) Transporting both milk and whey in the same cans 



when not properly cleansed. 



(3) Exposing milk near hog-pens where whey is fed. 

 Prevention : 



(1) Cans used for delivering milk should not carry whey, 



unless they are emptied and thoroughly cleansed 

 immediately after being brought from the factory. 



(2) All whey should be pasteurized at the factories. This 



would not only reduce greatly the source of badly 

 flavored milk, but it would eliminate the danger of 

 transmission of tuberculosis through the whey. 



(3) The whey-tanks should be cleaned and scalded at 



least twice a week. A steel tank has the following 

 advantages: It is more durable than wood or ce- 

 ment, does not leak, does not absorb whey, is easily 

 cleaned, and is cheaper in the end. 



(4) Use a clean- flavored commercial starter. 

 Remedy : 



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



temperature. 



(2) Develop a little more acidity before removing whey. 



(3) Air the curd well after milling. 



(4) In extreme cases use more salt in the curd. 



