DEFECTS IN FLAVOR ,. IK> 



BITTER FLAVORS 



Indicated by a bitter taste and a weedy odor. 

 Cause : 



(1) Bacteria and yeasts. 



(2) Allowing cows to wade in and drink from stagnant 



pools. 



Using rusted milk-cans or other utensils. 



Using old starters that have developed toe much acid. 



Using milk delivered in cans in which sour whey rom 



dirty tanks is carried. 

 (6) Too little salt in curd. 

 Prevention : 



(1) Milk should be cooled to at least 60 P., and better to 



50 P., immediately after milking. 



(2) Rusted cans or utensils of any kind should not carry 



milk. 



Cows should have only good water. 

 Clean-flavored starters only should be used. 

 Avoid the use of too little salt in the curd. 



Remedy : 



(1) Very little acidity should be developed before remov- 



ing the whey. 



(2) Firm the curd more than usual. Heat it higher in the 



whey and stir it drier when removing the whey. 



(3) Mill early and expose well to fresh air by stirring. 



(4) In extreme cases use more salt in the curd. 



FOOD FLAVORS 



These include flavors characteristic of the foods 

 eaten . by cows. A food flavor can be distinguished 

 from one produced by bacteria in that a bacterial 

 flavor usually gets worse as the cheese ages, while a 

 food flavor generally passes off to some extent (p. 8). 

 Cause : 



(1) Such foods as turnips, onions, leeks, weeds, garlic, 

 rape, decayed ensilage and certain green foddens 

 (P- ?) 



