328 MANUAL OF MILK PRODUCTS 



I. Defects in Flavor 



A. Acid Flavors. 



Indicated by a sour smell and taste. 

 Cause. 



Over-development of acid during the manufacturing period, 

 which is commonly due to one or more of the following : 



(1) Ripening the milk too much before adding the rennet. 



(2) The use of too much starter. 



(3) Failure to firm the curd before removing the whey. 

 How to prevent. 



(1) Have less acid in the milk before adding the rennet. Sour 



milk should not be accepted from any patron. 



(2) Use less starter. Generally one-half per cent to two per 



cent is sufficient. 



(3) Add the rennet early enough so that the curd will become 



firm in the whey before developing the desired amount of 

 acid. 

 Remedy. 



Refer to the treatment explained under remedy for acid texture 

 (p. 332). 



B. "Off" Flavors. 



Flavors that are not clean. When in an advanced stage, cheese 

 so affected are called "stinkers." 

 Cause. 



Undesirable bacteria which gain entrance to the milk or to the 

 curd some time during the manufacturing process, com- 

 monly due to : 



(1) Failure of patrons to wash thoroughly and scald all cans 



and utensils coming in contact with the milk. This is 

 particularly true of cans in which whey is brought from 

 the factory. 



(2) Careless milking in unclean places. 



(3) Allowing the milk to become exposed after milking, in 



places where the air is impure. 



(4) Keeping the milk at too high temperature. 



(5) Using an unclean strainer either at the farm or the cheese 



factory. 



(6) Using utensils in the factory that have not been thoroughly 



cleaned and scalded. 



(7) Using badly flavored starters. 



(8) Using impure water for diluting rennet. 



(9) Soaking curd in impure water after milling. This causes 



lack of flavor and later on bad flavor. 



