CHEDDAR CHEESE RIPENING 267 



factory should be kept clean and sweet; (c) the starter 

 must have the proper clean flavor. 



Other defects may be classed as " off flavors," " dirty 

 flavors," " bitter flavors " and the like. These are un- 

 doubtedly due to unsanitary conditions whereby undesir- 

 able organisms get into the milk, even though the particular 

 organism is often not determined. The flavors may be 

 improved by the use, of a clean-flavored commercial starter 

 and by airing the curd after milling before salting. The 

 best remedy is to remove the source of the difficulty. 



255. Defects in body and texture. The body and 

 texture should be close. A sample rubbed between the 

 thumb and fingers should be smooth and waxy. Any 

 condition which causes a body and texture other than this 

 is to be avoided. 



256. Loose or open texture. A cheese with this 

 defect is full of irregularly shaped holes and usually soft or 

 weak-bodied. This is serious if the cheese is to be held 

 for some time. Moisture and fat are likely to collect in 

 these holes and cause the cheese to deteriorate, thereby 

 shortening its commercial life. 



Several causes may bring about this condition : (a) 

 insufficient cheddaring ; (b) pressing at too high a temper- 

 ature; (c) inadequate pressing; (d) development of too 

 little acid. 



The corresponding remedies are : (a) cheddar the curd 

 until the holes are closed and the curd is solid ; (6) cool 

 the curd to 80 F. before putting to press ; (c) press the 

 curd longer, possibly twenty-four to twenty-six hours; 

 (d) develop a little higher acid in the whey before re- 

 moving the curd. 



257. Dry body. A cheese with this defect is usually 

 firm, hard and dry, sometimes rubbery or corky. This 



