336 MANUAL OF MILK PRODUCTS 



How to prevent. 



(1) Make up the milk daily. 



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



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



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



eters. 



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



from it. The knives should move against the curd and 

 not the curd against the knives. 



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



salt. 



(7) Ripen cheese in a cool room. 

 Remedy. 



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



Then use a trifle more salt. 



(2) Cool curd before hooping. 



(3) Use large clean press cloths to insure a good rind formation. 



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



III. DEFECTS IN COLOR 

 L. PALE OR ACID CUT COLOR. 



This term explains itself. 

 Cause. 



(1) The development of too much acid which bleaches or cuts 



the color from the curd. 



(2) Failure to firm the curd early enough in the whey. 



(3) Using large starters. 



(4) Using poor color. 

 How to prevent. 



(1) Have the curd firmed in the whey before the acid has de- 



veloped to more than eighteen one-hundredths of one 

 per cent. 



(2) Cheese should be colored to suit the market for which they 



are intended. 

 Remedy. 



(1) The best place and time to produce a bright even color 



in the curd is while the whey is being removed. From 

 the time the whey has reached the level of the curd 

 till it is all removed, the curd should be well stirred. 

 The color can be seen to develop rapidly during this 

 handling. 



(2) Allow the curd to stand some time after salting before 



hooping. 



