CURD-MAKING 67 



out any harmful effects. If the temperature is raised 

 too fast in relation to the acidity, the film surrounding 

 each piece of curd will become toughened so that the 

 moisture will not be able to escape. When this condition 

 exists, the curd will feel firm but when the pieces are 

 broken open the inside is found to be very soft. This 

 results in a large loss later or may cause a sour cheese. 

 It usually causes an uneven texture and color in the cheese. 



88. Acidity in relation to cheese flavor. Just what 

 part the acid plays in the development of cheese flavor 

 is not known. If a certain amount of acid is not present, 

 the characteristic cheese flavor does not develop. If too 

 much acid is developed, it gives the cheese a sour flavor 

 which is unpleasant. If sufficient acid is not developed, 

 the other undesirable factors seem to be more active, 

 causing very disagreeable flavor and may cause the cheese 

 to putrefy. A cheese with a low acid usually develops 

 a very mild flavor, and if carried to extremes, as in the 

 case of some washed curd cheese, the true cheese flavor 

 never develops. 



89. Acidity in relation to body and texture of cheese. 

 If a cheese is to have a close, smooth, mellow, silky 

 body and texture, a certain amount of acid develop- 

 ment is necessary. If too much acid is developed, the 

 body and texture will be dry, harsh, sandy, mealy, 

 corky. If the acid is not sufficient the cheese may be 

 soft or weak bodied, and is usually characterized by 

 " Swiss curd holes," which are spaces of various sizes 

 usually more or less round and very shiny on the inside. 



90. Acidity in relation to cheese color. An over- 

 development of acidity affects the color of a cheese. If 

 this development of acidity is uniform throughout the 

 cheese, it causes the color to become pale or bleached. 



