202 CHEESE MaxING. 
(6) Using a starter of unclean flavor. 
(7) These terms are often used when the judges fail 
to find a suitable description. 
II. Defects in Texture. 
A. Dry Textures. Appear dry and hard and do not mold 
between the fingers. 
Cause. (1) Lack of butter fat in milk. 
(2) Heating the curd too high in the whey. 
(3) Stirring too dry on the racks. 
(4) Using tco much salt. 
(5) Insufficient curing before milling and salting. 
Remedy. (1) No butter fat should ever be removed 
from the milk. 
(2) Set at such ripeness that 100° will give the curd a 
sufficient cook. 
(8) Leave enough moisture so that curd will mat in 
about 15 minutes after stirring. 
(4) Use 14 lb. of salt to every 10 lbs. of cheese made. 
(5) Keep the curd warm so that the curing will not be 
checked. 
B. Corky Textures. Appear corky or rubber-like. 
Cause. (1) Cutting the curd tco fine. 
(2) Too much cook. : 
(8) Handling curds roughly, thereby losing part of 
the fat. 
Remedy. (1) Cut no finer than is necessary to insure 
a thorough cook. 
(2) Study the firmness and cook no higher than neces- 
sary. 100° F. is usually sufficient. 
(3) Stir the curd constantly, but gently. The whey 
should never appear milky. 
C. Acip TExTuRES. Appear short and mealy. Look faded in 
color and scur to the taste. 
Cause. (1) Ripening the milk too much before setting. 
(2) The use of too much starter. 
(8) The development of too much acid before the curd 
is properly firmed. 
