DEFECTS IN BODY AND TEXTURE 125 



and airing have been repeated a few times at inter 

 vals of 15 to 20 minutes, most of the gases should 

 have escaped. The pin-holes will then have be- 

 come flattened and present a "dead" appearance. 



(10) The whey running from the curd at this time should 



show 1.2 per cent of acidity. 



(11) Cool the curd well before putting in press 



(12) Press for 48 hours if possible 



(13) Ripen in a cool place 



GREASY TEXTURE 



This is indicated by the presence of free fat in the 

 mechanical holes in the cheese. The surface of the 

 cheese is usually greasy. This condition is most 

 common in spring and in times of drouth. 

 Cause : 



f l) Allowing separation and hardening or drying of cream 

 on milk before manufacturing. In factories that 

 do not take milk on Sunday, the trouble is always 

 greatest on Monday. 



(2) Abnormal proportion of fat to casein in milk in times 



of drouth (p. 164). 



(3) Heating milk too high or too long before adding 



rennet. 



(4) Handling curd too roughly. 



(5) Piling curd too much. 



(6) Maturing curd at high temperature. 



(7) Using a mill that bruises the curd. 



(8) Ripening cheese at high temperatures. 

 Prevention : 



(1) Make up the milk daily, or take pains to keep the 



cream stirred in, to prevent formation of dry lumps 

 that cannot be worked back perfectly into the milk. 



(2) Cut and stir the curd very carefully while soft. 



(3) Do not pile the curd more than two layers deep. 



(4) Do not heat the milk or curd too high. Be sure of the 



accuracy of the thermometer used. 



(5) Use a mill that cuts the curd without squeezing the 



fat from it. The knives should go against the curd 

 and not the curd against the knives. 



(6) Apply the salt soon after milling and mature the curd 



after salting. 



(7) Ripen the cheese in a cool room. 



