134 SCIENCE AND PRACTICE OF CHEESE-MAKING 



MOLDY SURFACES 



This condition is familiar. . The formation may be 

 of several colors. 



Cause : 



The growth o^ molds is due to 



(1) Too much moisture in the air. 



(2) Too high temperature. 



(3) Insufficient circulation of air. 



(4) Lack ot cleanliness m curing-room. 



Prevention : 



(1) Curmg-rooms should be so equipped that the temper- 



ature and moisture can be controlled. 



(2) Good circulation of air should be provided. 



(3) Curing -rooms should be kept clean. 



Remedy : 



(1) By spraying cheese with formalin, containing 10 per 



cent of formaldehyd. 



(2) By burning sulphur, 3 pounds to 1,000 cubic'feet of air. 



(3) By washing the ceilings, walls, shelves and all wood- 



work with a hot solution of bichlorid of mercury, 

 made by dissolving 7^ grains in a pint of water 

 (p. 132). 



(4) By whitewashing the walls and ceilings 



UNEVEN SIZES 



CROOKED SIDES 



WRINKLED BANDAGES 



COLLARS ON PRESS ENDS 



All these are common defects in the finish of cheese. 



They are found in almost every factory. 



Cause : 



Such defects are nearly always due to carelessness on the 

 part of the cheese-maker. The presses may be worn 

 out or broken, the followers may not fit the hoops, or 

 too heavy pressure may be applied immediately after 

 dressing. 



