CHEDDAR CHEESE RIPENING 265 



The weight of each cheese should be neatly and accu- 

 rately marked on each box. Care should be exercised to 

 keep the boxes clean. 



DEFECTS IN CHEDDAR CHEESE 



A great number of defects may occur in Cheddar 

 cheese. Certain of these are due to known causes and 

 proper remedies are definable, while neither cause nor 

 remedy has been found for other defects. Some of the 

 common defects and their causes and remedies are 

 discussed under different headings of the score-card as : 

 defects in flavor, their causes and remedies; defects in 

 body and texture, their causes and remedies; defects in 

 color, their causes and remedies; defects in finish and 

 their causes and remedies. 



251. Defects in flavor. Any flavor differing from the 

 characteristic Cheddar cheese is a defect. Certain of 

 these defective flavors can be recognized and causes 

 and remedies given for them, while others may be distin- 

 guished as such but no cause or remedy can be given. 



252. Feedy flavors. Flavors may be characteristic 

 of certain feeding stuffs. Feeding strong-flavored foods, 

 such as turnips, cabbage, decayed silage, certain weeds 

 and sometimes rank green feed, give their peculiar flavors 

 to both milk and cheese. Freshly drawn milk usually 

 absorbs these odors from the air in barns filled with such 

 foods. Certain of these materials may be fed just after 

 milking in moderate amounts without affecting the milk 

 drawn at the next milking. Others should not be used. 

 Milk should not be exposed to strong volatile odors. 

 Some of the objectionable odors may be removed by 

 airing the curd for a longer time after milling before 

 the salt is applied. 



