12O SCIENCE AND PRACTICE OF CHEESE-MAKING 



(2) Exposing milk in an atmosphere where any of these 



are exposed. 



(3) Storing milk in cellars where decayed vegetables are 



present . 



Prevention : 



(1) Foods that impart any objectionable flavor to milk 



should not be fed or made accessible to the cow. 



(2) Use a good commercial starter. 



(3) Careful and thorough aeration (p. 12) of milk is often 



helpful m removing odors derived from foods 



Remedy : 



(1) Heat the curd several degrees higher in the whey. 



The high temperature helps to drive off the volatile 

 flavors. 



(2) Air the curd well, especially after milling. 



(3) Ripen the cheese at a low temperature. 



