Flavor and Texture. 197 



tard the formation of lactic acid, and at the same 

 time to cause as rapid a shrinking of the curd as 

 possible. To this end, the milk may be set at a 

 lower temperature and a larger amount of rennet 

 used, and when the curd is cut it should be stirred 

 until the whey has well separated before the heat- 

 ing process begins. With care in these particulars, 

 there is slight danger of the formation of acid be- 

 fore the curd has shrunken down. 



Qualities of cheese. — A well cured cheddar cheese 

 of good quality should have about the following 

 composition : 



Per cent. 



Water 34. 



Fat 36.8 



Casein and albumin - 25.7 



Sugar, asti, etc. (largely salt) 3.5 



100. 



The characteristic flavors should be well pro- 

 nounced but not strong, depending somewhat upon 

 the age of the cheese. The flavor should also be 

 cleaii r that is, free from any flavors due to the 

 influence of undesirable fermentations or to foreign 

 matters that may have gained access to the milk 

 through the food or otherwise. The texture should 

 be solid, smooth and firm. When bored with the 

 trier, the plug should come out solid, or nearly so, 

 and smooth. There should be no moisture visible 

 in any part, and no appearance of any separation 

 of the fat from the casein. When crushed, the cheese 

 should readily break down into a smooth, unctuous 

 mass, without indication of the presence of undue 



