I2O SCIENCE AND PRACTICE OF CHEESE-MAKING 



Remedy : 



(1) Rinse the curd with water at 90 F. before salting. 



Then use a trifle more salt. 



(2) Cool the curd before putting in press. 



(3) Use large, clean press-cloths to insure the formation 



of a good rind. 



(4) Use sufficient hot water at the time of dressing the 



cheese 



FISH-EYE TEXTURE OR YEASTY CHEESE 



This is indicated by holes or slits resembling the eye 

 of a fish. (Fig. 30.) This is usually accompanied 

 by a bitter flavor. The first indication of this tex- 

 ture is the formation in the cheese of a number of 

 small pin-holes surrounded by white rings. These 

 gradually enlarge until the characteristic slit-like 



FIG. 30 TYPICAL ILLUSTRATION OF THE SLIT-LIKE HOLES 

 FORMED IN A "YEASTY" CHEESE 



openings are formed. Usually they are most notice- 

 able near the rind, but in advanced stages extend 

 throughout the whole cheese. If present in colored 

 cheese, the color may become badly mottled as the 

 cheese ages. When the cause of this trouble is 

 present in milk, there is a bitter taste, which be- 

 comes more pronounced as the acidity of the milk 

 increases. 



