200 CHEESE MAKING. 
B. Lacxine Fiavor. Lacking in taste and smell. 
Cause. (1) Setting the milk underripe. 
(2) Cooking a slow-working curd up too rapidly. 
(3) Too much washing of the curd when placed on the 
racks or after milling. 
Remedy. (1) Set the milk at .18 to .19 per cent of acid. 
(2) The curd should be firm and develop one-eighth 
inch string on the hot iron in about 114 hour 
after heating to 100° and the drawing of the 
whey. 
(3) When necessary to use water, do not wash, but 
simply rinse the curd. 
C. FrrmMentep Fruit Fuavors. Indicated by a fermented whey 
or fermented fruit smell and somewhat sickening to 
the taste. 
Cause. (1) Unclean cans in which milk is delivered. 
(2) Unclean factory conditions. 
(3) Added with the starter. 
Remedy. (1) Cans in which whey is returned should be 
emptied in the forenoon and properly 
washed and cared for before the milk 
is put in. 
(2) Keep everything about the factory sweet and clean. 
Watch out for leaky vats and leaky dipper han- 
dles. 
(3) This flavor usually gets into the starter can by 
leaving it uncovered in unclean surroundings. 
When troubled with flavors of this kind it is 
usually hard to develop sufficient acid on the 
curd. 
D. Brrrer Fuavors. Indicated by a bitter taste. 
Cause. (1) Aged milk. 
(2) May develop in the starter. 
(3) By bacteria trushed from the cows udder while 
milking. 
Remedy. (1) Milk should not be more than two days old. 
(2) Set the starter with a small amount of mother 
starter, at 70°, rather than use a large amount 
