CHEDDAR CHEESE 335 



How to prevent. 



(1) Gassy milk should not be accepted from any patron. 



(2) Gassy starters should not be used. 

 Remedy. 



(1) If it is known that the milk is gassy, use a safe amount of 



cjean commercial starter. 



(2) Ripen the milk a trifle more before adding the rennet. 



(3) After cutting, stir the curd till whey around it shows at 



least 15 per cent acid before heating. 



(4) Heat slowly. Take from thirty minutes to one hour. 



(5) Care should be taken to not have the curd too firm in the 



whey before the acid starts. An acidimeter is a valu- 

 able guide at this time. 



(6) A little more acid should be allowed to develop before re- 



moving the whey. About .32 per cent after the whey 

 is all off is sufficient. 



(7) Should the curd float, remove enough whey to bring the 



curd to the bottom of the vat. 



(8) Pile gassy curds before and after milling. 



(9) After milling, the curd should be thoroughly stirred and 



aired before piling. The pressure causes the small 

 pieces to become very thin. After the piling and airing 

 have been repeated a few times at intervals of fifteen to 

 twenty minutes, the gases should have nearly all escaped. 

 The pin holes will then have become flattened and pre- 

 sent a "dead" appearance. 



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



1.2 per cent acid. 



(11) Cool curd well before hooping. 



(12) Press for two days if possible. 



(13) Ripen in a cool place. 



K. GREASY TEXTURE. 



Indicated by free butter located in mechanical holes in the 

 cheese. The cheese surfaces are usually greasy. This 

 condition is most common in the springtime. 

 Cause. 



(1) Allowing milk to become too old before manufacturing. 



In factories that do not take milk on Sunday the trouble 

 is always greatest on Monday. 



(2) Heating milk too high or too long before adding rennet. 



(3) Handling curd too roughly. 



(4) Piling curd too much. 



(5) Maturing curd at high temperature. 



(6) Using a mill that bruises the curd. 



(7) Ripening cheese in hot curing rooms. 



