204 CHEESE MAKING. 
(6) Do not pile the curd more than three or four lay- 
ers deep and re-pile often. 
E. Open Textures. Cheese very soft and full of holes. 
Cause. (1) Insufficient development of acid. 
(2) Insufficient pressure while in press. 
(3) Too high a temperature of curing room. 
Remedy. (1) The curd should never show less than 114 
inch string on the hot iron when salted. 
(2) Tighten the press often, or still better, have a con- 
tinuous-pressure press. 
(3) If possible keep the temperature of the curing 
room down to 65°. 
F. Gassy Textures. Indicated by spongy texture and full of 
small openings throughout the cheese. 
Cause. (1) Produced by bacteria trushed into the milk 
with dirt from cow’s udder while milking. 
(2) Use of unclean cans. 
(8) Gassy starters. 
Remedy. (1) Cows should not be allowed to wade in 
stagnant pools of water; and the udder 
should be brushed free of loose dirt be- 
fore milking. 
(2) Cans in which the milk is carried must be kept 
clean; also the whey tank at the factory. 
(8) A gassy starter should never be used, but should 
be thrown away and a new one prepared. Heat 
the curd more slowly while cooking. A gassy 
curd is always slow in developing acid and for 
this reason a little more acid may be developed 
in the whey. Pile the curd quite deep before 
milling. After milling the curd should be well 
stirred and aired. Use a trifle more salt. 
G. Greasy Textures. Indicated by free butter fat between 
particles of curd which are not cemented together. 
Cause. (1) Very rich milk, two days old. 
(2) Setting the milk at too high a temperature. 
(3) Piling and maturing the curd too much at high 
temperatures. 
