CURD-MAKING 69 



Causes of insufficient moisture: 



Cutting the curd too fine or breaking up the pieces 

 with the rake into too small pieces. 



Cutting the curd too soft. 



Stirring the curd too much by hand as the last of 

 the whey is being removed. 



Developing high acid in the curd at the time of 

 removing the whey. 



Insufficient piling of the curd during the cheddaring 

 process. 



Using a large amount of salt. 



High temperature and low humidity in the curing 

 room. 



92. Relation of moisture to manufacture and quality. 

 (1) Flavor: If the cheese contains too much moisture, 

 it is likely to develop a sour or acidy flavor. A cheese 

 with a normally high moisture-content usually ripens or 

 develops a cheese flavor much faster than one with a 

 lower moisture^ontent, other conditions being uniform. 

 A cheese with a high moisture-content is much more 

 liable, during the curing process, to develop undesirable 

 flavors than is one with a lower moisture-content. (2) 

 Body and texture: A cheese containing too much mois- 

 ture is very soft and is difficult to hold in shape. Such 

 a product breaks down very rapidly and is usually pasty 

 and sticky in texture. If too .little moisture is present, 

 the cheese is very dry and hard, and cures or ripens very 

 slowly because of the lack of moisture together with milk- 

 sugar from which acid may be formed. Dry cheeses 

 are usually harsh, tough and rubbery in texture. Such 

 cheeses also have poor rinds. (3) Color: If the ideal 

 conditions exist, the moisture will be evenly distributed 

 throughout the cheese. The spots containing more 



