CHAPTER XIII 



Defects in Color and in Finish 



PALE OR ACID-CUT COLOR 



This term refers to the Hghter color of portions 

 of cheese (p. 89). 



Cause : 



(1) The development of too much acid, wmcn bleaches 



or renders paler the color ot the curd. 



(2) Failure to firm the curd m the whey early enough. 



(3) Using large amounts of starter. 



(4) Using poor cheese-colormg. 



Prevention : 



(1) Have the curd firmed m the whey beiore the ac.dity 

 has developed to more than 0.18 per cent. 



(2^ Cheese should be colored to suit the market for which 

 it IS intended. 



Remedy: 



(1) The best place and time to produce a bright, even 



color m the curd is in the whey, while the whey is 

 being removed. From the time the whey has 

 reached the level ot the curd till it is all removed, 

 the curd should be well stirred. By watching the 

 curd during this handling, the color can be seen to 

 develop rapidly. This is due to the breaking of the 

 film of moisture which surrounds each piece of curd. 



(2) Allow the curd to stand some time after salting before 



putting in press. 



MOTTLED COLOR 



This means an uneven color, most noticeable in 

 colored cheese. 



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