CHEDDAR CHEESE-MAKING 191 



vat known, the cheese-maker is able to calculate 

 closely the amount of starter needed. When the 

 quantity of starter to use is in doubt, the amount added 

 should be under rather than over the estimate, since the 

 need of more can be determined by making frequent ren- 

 net and acid tests in a very few minutes without damage 

 to the cheese. If too much starter has been used, acid 

 or sour cheese is usually obtained, with loss in market 

 quality. 



An over-development of acidity at any stage of the man- 

 ufacturing process affects the flavor, body and texture, 

 color and finish of the cheese. The product is known as 

 a sour cheese, and can usually be identified by its sour 

 taste and smell. A sour cheese while curing will seldom 

 develop a normal Cheddar flavor and the texture will 

 be hard and harsh and very brittle. The body will not 

 be smooth but harsh and grainy. The over-development 

 of acid will show by fading or bleaching the color. A 

 sour cheese usually leaks whey for a few days after being 

 placed on the curing-room shelves. 



Ripening the milk is one of the most important parts 

 of cheese-making. Proper ripening places the acid fer- 

 mentations under the control of the cheese-maker so 

 that he may know what results will follow his labors. 

 The operator can control the acidity while ripening the 

 milk, but after the rennet is added all control of the acidity 

 is lost. From that time, the moisture must be regulated 

 in proportion to the acidity. 



Before setting, the milk should be ripened to such a 

 point as to leave at least two and one-half hours from the 

 time that the rennet extract is added until the acid de- 

 velopment has reached the stage at which it is necessary 

 to remove the whey. By the acid test the milk may vary 



