124 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(3) Pressing for 48 hours is much better than for 24. 



A continuous pressure is of more value than a heavy 

 pressure for a short time. 



(4) Curd should not be soaked in water. 



Remedy : 



(1) Open-textured cheese can be closed up to some extent 



by pressing again. 



(2) Ripen at lower temperatures. 



GASSY CHEESE TEXTURE 



Indicated by the presence of pin-holes. Such 

 cheese usually has a bad flavor, is spongy, and the curd 

 may float on the whey in the early stage of cheese- 

 making. 



Cause : 



(1) Milk infected by gas-producing bacteria, which are 



carried in by dirt. 



(2) Starters infected by gas-producing bacteria. 



Prevention : 



(1) Gassy milk should not be accepted from any patron. 



(2) Gassy starters should not be used. 



Remedy : 



The method of handling gassy milk or curd is as follows: 



(1) If it is known that the milk is gassy, use a safe 



amount of clean commercial starter. 



(2) Ripgu the milk a trifle more before adding the rennet. 



(3) After cutting, stir the curd till the whey around it 



shows at least 0.15 per cent of acidity before heating. 



(4) Heat slowly. Take 30 to 60 minutes. 



(5) Care should be taken to have the curd not too firm 



in the whey before the acid begins to form. The 

 acidity is a valuable guide at this time. 



(6) A little more acidity should be allowed to develop 



before removing the whey. About 0. 32 per_c ent 

 after all the whey is off is sufficient. 



(7) Should the curd float, remove the whey to such an Y ^^'^^' 



extent that it can not float. ^ "^^ 



(8) Pile gassv curd before and after milling. ^^»^'^^*^ 



(9) After milling, the curd should be thoroughly stirred 



and aired before piling. The pressure causes the 

 small pieces to become very thin. After the piling 



