114 CHEESE MAKING. 
crumble in the fingers. There are two general causes of corky 
cheese, over-cook and too little rennet. In case of the latter 
cause the cheese will improve with age. 
220. Hard, Crumbly or Mealy Cheese. 3 
Too much salt will make a hard cheese that will probably 
be mealy. <A high acid cheese will have a similar texture, but 
the color will be cut and the flavor affected by the acid so that 
the cause can be distinguished. 
221. Weak Bodied, Pasty or Cracked Cheese. 
Cheese that has too much whey left in it either by under- 
cook or insufficient stirring when dipped, will be soft, and will 
not mold properly, but stick to the fingers. Such a cheese will 
show mottled spots on the rind. Tco much piling on the racks 
will make a weak-todied cheese. In extreme cases the whey will 
run out causing what is termed a leaky cheese. The danger of 
weak-bodied cheese is that they may become sour. 
Cracked cheese are caused either by sour curds or by in- 
sufficient closing in the press. The latter probably comes from 
fat covering the particles of curd and preventing their cement- 
ing into one mass. It may also be caused by over-cook or by 
a draft of air blowing over a cheese and drying it out rapidly. 
Any cheese will be apt to crack in a dry curing room in dry hot 
weather.* 
222. Rusty Spots in Cheese. 
Rusty spots in cheese are caused by bacillus rudensis, first 
discovered by W. T. Connell in 1896 in a Canadian factory. 
Spots of the size of a pinhead or larger, can be seen at a distance 
of several feet. In bad cases the cheese is colored as highly as 
if annatto had been used, but unevenly distributed. It is 
more prevalent around gas holes and moist spots. A warm cur- 
ing room hastens and a cool room retards them. They usually 
appear in four to eight days. If they do not appear in ten 
days there will be no cut in price. They do not injure the tex- 
ture or flavor, but the consumer objects to the appearance of 
such cheese. 
*Defects in American Cheddar Cheese are discussed in detail, and causes 
and remedies given in each case, in a special article in the Appendix (see 
p. 199). 
