DEFECTS IN COLOR AND FINISH 



131 



Cause : 



(1) Greasy curds, preventing even absorption of salt 



(2) Impure salt. 



Prevention : 



(1) If curds are very greasy, they should be rinsed ofi 



with water at 90° F. just before salting 



(2) Only high-grade salt should be used. 



Remedy : 



There is no satisfactory remedy. Prevention is the only 

 sure way of overcoming the trouble. 





^r^#*ft 



FIG. 31 — ILLUSTRATION OF SEAMY COLOR AND ALSO OF LACK 



OF PRESSING 



RUSTY SPOTS 



These are red spots resembling rust, and usually 

 located in the little pockets of fat that are found 

 where two pieces of curd come together in pressing. 

 This is most noticeable in white cheese. 



Cause : 



(f) Bacillus ruiensis, gaining entrance to milk or curd. 

 (2) Unsanitary buildings and surroundings. When whey 

 leaks through the factory floor, the red material 



