CHEDDAR CHEESE 331 



Cause. 



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



decayed silage and clover. 



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



exposed. 



(3) Storing milk in cellars where decayed vegetables are 



present. 

 How to prevent. 



(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. 

 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. 



II. DEFECTS IN TEXTURE AND BODY 

 F. DRY TEXTURES. 



Cheese that are too firm, mealy, rubbery or corky. 

 Cause. 



Lack of moisture or butter-fat or both, produced by 



(1) Removing part of the butter-fat from the milk. 



(2) Too high heating in the whey. 



(3) Heating too long. 



(4) Too much stirring at the time of removing the whey. 



(5) Using too much salt. 



(6) Curing cheese in an atmosphere that is too dry or too hot. 

 A "high cooked" cheese is rubbery or corky ; one that has been 



stirred too dry is mealy or sandy ; and one dry from ex- 

 cess of salt tastes salty. This is a convenient way of 

 determining the cause of such defects. 

 How to prevent. 



(1) All the milk-fat should be retained in the cheese as far as 



possible. 



(2) The lower the temperature used for heating and still have 



the curd firm enough, the better will be the texture of the 

 cheese. 



(3) Be absolutely sure of the correctness of thermometers. 



(4) Study the moisture content and the amount of stirring and 



salt required. 

 Remedy. 



(1) Pile dry curds higher. 



(2) Keep the air moist by placing hot water in the vat. 



