CHEDDAR CHEESE 337 



M. MOTTLED COLOR. 



An uneven color, most noticeable in colored cheese. 

 Cause. 



(1) An uneven development of acid and moisture in the curd. 



(2) Uneven cutting, leading to an uneven contraction of the 



curd when heated in the whey. 



(3) Neglecting to strain the starter when lumpy. 



(4) Adding starter after color. 



(5) Uneven piling and maturing of curds. 



(6) Use of poor color. 



(7) Mixing curds from different vats. 



(8) Lumpy conditions of the curd at time of removing the 



whey or when salt is applied. 



(9) Adding old curd. 



(10) Yeasts. When due to these the mottling increases with 



the age of the cheese. 

 How to prevent. 



(1) By uniform cutting, heating and stirring. This is facili- 



tated by the use of a five-sixteenths inch perpendicular 

 wire knife, and a five-eighths inch horizontal steel knife. 



(2) Each particle of curd should be kept separated from the 



others while being heated. 



(3) Starter should always be strained. 



(4) Starter should be added before the color. 



(5) Curds from different vats should not be mixed. 



(6) Old curd should be placed in the vat about fifteen minutes 



before the whey is removed. 

 Remedy. 



When curds are badly mottled there is no remedy that will 

 make the color uniform. In some instances the color 

 will become more even as the cheese ages. 



N. SEAMY COLOR. 



A condition in which the outline of each piece of curd can be 

 easily seen in the cheese. The uniting surfaces are 

 marked by a pale line. 

 Cause. 



(1) Greasy curds, which prevent an even absorption of salt. 



(2) Impure salt. 

 How to prevent. 



(1) If curds are very greasy they should be rinsed off with pure 



water at 90 Fahr. just before salting. 



(2) Only high grade salt should be used. 

 Remedy. 



Prevention. 



