DEFECTS IN COLOR AND FINISH 1 33 



UNCLEAN SURFACES 

 Cause : 



(1) Placing cheese on unclean or moldy shelves in the 



curing-room. 



(2) Using dirty hoops or handling the cheese with dirty 



hands. 



Prevention : 



(1) Wash the shelves after each shipment of cheese leaves 



the factory. Use a brush, hot water, and some good 

 washing-powder that will remove grease. Place the 

 shelves in the sunlight to dry. 



(2) Cheese -hoops should be clean. So should the hands 



of the maker. 



CRACKED RINDS 



These are openings in the side or ends of the cheese. 

 They are unsightly and allow cheese-flies and molds 

 to enter. 



Cause : 



(1) Too much acid. 



(2) Greasy curd. 



(3) Use of hard press-cloths. / 



(4) Lack of pressing. 



(5) Wrinkled bandages. 



(6) Too dry an atmosphere in curing-room. 



Prevention : 



(1) Avoid excess of acid in making cheese (p. 53). 



(2) Rinse greasy curd with water at 90° F. before salting. 



(3) Press-cloths can be softened by soaking in a weak 



solution of sulphuric acid. 



(4) Press the cheese longer before dressing and have the 



bandages well pulled up. 



(5) The curing-room atmosphere should show 80 per cent 



humidity. 



Remedy : 



(1) Press the cheese again after washing with warm 



water. If this fails, 



(2) Paraffin the cheese. 



