APPENDIX. 205 
Remedy. (1) When necessary to make up old milk han- 
dle very gently and carefully from 
start to finish. 
(2) Do not set the milk at too high a temperature. 
(3) Pile the curd less and mill earlier. Rinse with 
water at 90° 15 minutes before salting and use 
a trifle more salt, 
III. Defects in Color. 
A. Dap or Fapep In Cotor. The cause and remedy the same 
as in acid texture. 
B. MorruEep in CoLtor. Uneven color in the cheese, most no- 
ticeable in the case of colored cheese. 
Cause. (1) Mixing eurds of different colors. 
(2) Uneven development of acid on curd. 
(3) Allowing the curd to mat into large lumps while 
heating. 
(4) Adding a curdy starter without draining. 
(5) Adding starter after the milk has been colored. 
Remedy. (1) Curds from different vats or days should 
never be mixed. 
(2) Do not allow portions of curd to remain in the 
whey until the rest has been stirred dry, and do 
not let the whey collect in pools on the curd 
while matting. 
(3) Keep the particles of curd separate and stirred 
while heating. 
(4) Strain all starters. 
(5) Always add starter before you do the color. 
IV. Defects in Finish. 
A.. MAKe-up or Finiso. High edge. 
Cause. (1) Improperly fitting followers. 
(2) Applying pressure too quickly. 
(3) Dressing cheese before sufficient pressure has been 
applied. 
Remedy. (1) Fit followers closely by loosening fibre 
ring and tack further out; if then too 
short tack extra smali piece between 
the two ends. 
