FARM DAIRYING 433 



the same kinds of defects. These, with their causes and 

 remedies, may be classified as follows : 



I. Defects in flavor. 



(a) Acid flavors (indicated by sour taste and smell). 

 Causes. 



1. Too high acid content of milk used. 



2. Too long a period from setting to dipping. 



3. Too much starter. 



4. Too high a temperature at setting. 

 Remedies. 



1. Use of sweeter milk. 



2. Dipping of curd when the whey shows from 0.45 to 0.5 per 



cent acidity. 

 3^| Use of less starter. 



4. Setting at lower temperature. 



5. Addition of salt to the curd as soon as it is dipped, in order to 



check acid development. 



6. More rapid working of curd. 



(6) Food flavors (characteristic of the foods eaten by cows). 

 Causes. 



1. Access of cows to such foods as turnips, onions, leeks, garlic, 



weeds, and the like. 



2. Exposure of milk in an atmosphere where any of these foods 



are exposed. 

 Remedies. 



1. Cows must not be allowed to eat the foods named. 



2. Aeration in pure air will help to remove odors from the milk. 



(c) Unclean flavors (under this head may be included any flavors that 



are not clean or that are foreign to the cheese and not 



mentioned above. These flavors may be caused in a 



number of ways. Only the leading causes are mentioned). 



Causes. 



1. Use of a starter of bad flavor. 



2. Gassy milk. 



3. Careless milking. 



4. Use of dirty milk cans. 



5. Milk not being properly cooled after it is drawn from the cow. 



6. Dirty factory conditions. 

 Remedies. 



1. Use of a starter of good flavor. 



2. A supply of clean milk. 



3. Cleanliness of everything that comes in contact with the milk. 



