CHEDDAR CHEESE 333 



(6) Removing the whey and putting on pure water at a tem- 



perature of 102 Fahr. The amount of water used and 

 the time it is left on will depend on the amount of acid 

 in the curd. In extreme cases it may be necessary to 

 use a second quantity of water. As soon as the curd be- 

 comes firmed in the water and the acid reduced to a 

 normal amount, the water should be removed. The 

 curd should then be treated like an ordinary sweet one. 

 This method is not to be confounded with the "soaked 

 curd" process, which is different. 



(7) If after milling curds are sour, they can be improved by a 



washing in pure water at 80 Fahr. This resembles the 

 "soaked curd" process, and as a rule the cheese have not 

 a good keeping quality. However, it is much better 

 than allowing the cheese to sour, and should be used in 

 extreme cases. 

 Use an extra amount of salt after washing. 



H. LOOSE OR OPEN TEXTURE. 



Also called soft or weak bodied. These cheese are very soft 

 and full of holes. Such defects are noticed more when 

 found in export cheese, as for that trade a close boring 

 cheese is demanded. 

 Cause. 



(1) Developing too little acid and retaining too much moisture. 



(2) Putting curd to press at too high a temperature. 



(3) Lack of pressing. 



(4) Soaking curd in water after milling. 

 How to prevent. 



(1) Have at least .24 per cent acid in whey running from the 



curd after it is piled for cheddaring. 



(2) The curd should be cooled to at least 80 Fahr. before press- 



ing. This can be hastened by running cold water 

 around the outside of the vat lining. 



(3) Two days pressing is much better than one. A continuous 



pressure is of more value than a short heavy pressure. 



(4) Curd should not be soaked in water. 

 Remedy. 



(1) Open cheese can be closed up considerably by repressing. 



(2) Ripen in a cool atmosphere. 



I. YEASTY CHEESE. 



Indicated in the green cheese by small white pin holes which 

 later enlarge into fish-eye-like slits. The flavor is usu- 

 ally bitter. Colored cheese when affected usually be- 

 come mottled. A bitter flavor can usually be detected 



