120 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(2) Exposing milk in an atmosphere where any of these 



are exposed. 



(3) Storing milk in cellars where decayed vegetables zre 



present. 



Prevention : 



(1) Foods that impart any objectionable flavor to milk 



should not be fed or made accessible to the cow. 



(2) Use a good commercial starter. 



(3) Careful and thorough aeration (p. 12) of milk is often 



helpful in removmg odors derived from foods 



Remedy : 



(1) Heat the curd several degrees higher in the whe3^ 



The high temperature helps to drive off the volatile 

 flavors. 



(2) Air the curd well, especially after milling. 



(3) Ripen the cheese at a low temperature. 



