CHAPTER XII 



Defects in Body and in Texture 



Dry Body 



Shown in cheese that is too firm, mealy, rubbery 

 or corky. 



Cause : 



Lack of moisture or milk-fat or both, produced by — 



(1) Removing part of the fat from milk. 



(2) Too high heating in the whey. 



(3) Heating too long. 



(4) Too much stirring at the time of removing the whey. 



(5) Using too much salt. 



(6) Curing cheese in an atmosphere that is too dry or too 



hot. 



(7) A "high-cooked" cheese is rubbery or corky; one that 



has been stirred too dry is mealy or sandy; and one 

 that is dry from excess of salt tastes salty. This is 

 a convenient way of determining the cause of such 

 defects. 



Prevention : 



(1) All the milk-fat should be retained in the cheese as 



far as possible. 



(2) The lower the temperature used in properly firming 



the curd, the better will be the texture of the cheese. 



(3) Be absolutely sure of the correctness of the thermome- 



ters used. 



(4) Give attention to the moisture content of the curd; 



stir the curd as conditions require; and use the 

 proper amount of salt. 



Remedy : 



(1) Pile '}' — curd higher. 



(2) Keep tnt a^r moist by placing hot water in the vat. 



(3) Do not mill the dry curd early. 



(4) A dry curd can be made mellow by soaking in cold 



water after milling, but the cheese will not have 

 good-keeping quality. 



(5) Use less than the usual amount of salt. 



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