270 THE BOOK OF CHEESE 



259. Acidy, pasty or soft body and texture. A 

 cheese with acidy body may be either hard and dry 

 or soft and moist. It has a mealy or sandy feeling 

 when rubbed between the fingers. The causes and 

 remedies are the same as for cheeses with acid flavors. 

 When rubbed between the fingers, it is pasty and sticks 

 to the fingers. It is caused by the cheese containing 

 too much water. (See control of moisture.) 



260. Defects in color. Any color which is not uni- 

 form is a defect. The proper color depends on the market 

 requirement. Some markets prefer a white and others 

 a yellow cheese ; however, if the color is uniform, it is 

 not defective. 



Mottled color is a spotted or variegated marking of the 

 cheese. Several causes may give the same general effect : 

 (a) uneven distribution of moisture, the curd having extra 

 moisture being lighter in color; (6) neglecting to strain 

 the starter ; (c) adding the starter after the cheese color 

 has been added ; (d) mixing the curd from different vats. 



Remedies for this mottled color are : (a) to maintain a 

 uniform assimilation of moisture (see discussion of mois- 

 ture) ; (6) to strain the starter to break up the lumps be- 

 fore adding to the milk ; (c) to add all of the starter be- 

 fore adding the cheese color ; (d) not to mix curds from 

 different vats. 



Seamy color. In " seamy " colored cheese, the out- 

 line of each piece of curd may be seen. There is usually 

 a line where the surfaces of the curd come together. It 

 may be caused by the pieces of curd becoming greasy 

 or so cold that they will not cement. This may be 

 remedied by having the curd at a temperature of 80 

 to 85 F. when put to press. If it is greasy, this may 

 be removed by washing the curd in cold water. 



