DEFECTS IN FLAVOR IIQ 



BITTER FLAVORS 



Indicated by a bitter taste and a weedy odor. 

 Cause : 



(1) Bacteria and yeasts. 



(2) Allowing cows to wade m and drink from stagnant 



pools. 



(3) Using rusted milk-cans or other utensils. 



(4) Using old starters that have developed too much acid. 



(5) Using milk delivered in cans m which sour whey 'a cm 



dirty tanks is carried. 



(6) Too little salt in curd. 

 Prevention : 



(1) Milk should be cooled to at least 60° F., and better to 



50° F., immediately after milking. 



(2) Rusted cans or utensils of any kind should not carry 



milk. 



(3) Cows should have only good water. 



(4) Clean-flavored starters only should be used. 



(5) Avoid the use of too little salt m the curd. 



Remedy : 



(1) Very little acidity should be developed before remov- 



1' ing the whey. 



, (2) Firm the curd more than usual. Heat it higher in the 



' whey and stir it drier when removing the whey. 



(3) Mill early and expose well to fresh air by stirring. 



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



FOOD FLAVORS 



These include flavors characteristic of the foods 



eaten by cows. A food flavor can be distinguished 



from one produced by bacteria in that a bacterial 



flavor usually gets worse as the cheese ages, while a 



food flavor generally passes off to some extent (p. 8). 



Cause : 



(1) Such foods as turnips, onions, leeks, weeds, garlic, 

 rape, decayed ensilage and certain green fodders 

 Cd. 7) 



