CHEDDAR CHEESE 329 



(10) Using tainted rennet or salt. 



(11) Ripening cheese at temperatures above 60° Fahr. 

 How to prevent. 



By absolute cleanliness in the production and handling of the 

 milk and throughout the whole manufacturing process. 



(1) All utensils, especially the milk strainer, should be thor- 



oughly washed with warm water and washing powder, 

 then scalded with live steam. 



(2) Milking should be done in clean places, where dust, cob- 



webs and flies are not found. 



(3) Milk should be cooled to at least 60° and better 50° Fahr., 



immediately after being drawn from the cow. 



(4) Tainted milk should not be taken from any patron. If 



uncertain of the source of tainted milk or curds, use the 

 fermentation test on each patron's milk. 



(5) By the use of clean flavored starter. 



(6) Impure or bad smelling water should not be used. 



(7) Screens should be on the doors and windows to prevent 



the entrance of flies. 



(8) Curds should not be soaked in impure water after milling. 

 Remedy. 



(1) Firm the curd a little more than usual in the whey by rais- 



ing the temperature. 



(2) Develop a little more acid before removing all the whey. 



(3) Mill early and expose well to fresh air by stirring for some 



time immediately after. Excellent results can be se- 

 cured at this time because each small piece of curd has 

 four freshly cut surfaces which permit the gases and 

 odors to escape. 



(4) Increase the amount of salt in extremely bad cases. 



(5) Ripen the cheese at low temperatures. 



C. Fruity Flavors. 



Sweet flavors having an odor like that of ripe fruits, such as 

 pineapple, raspberry, strawberry, etc. To the taste they 

 are not pleasant and somewhat sickening. 

 Cause. 



(1) Bacteria carried into the milk by dirt. 



(2) Transporting both milk and whey in the same cans that 



have not been properly cleansed. 



(3) Exposing milk to the air of hog-pens where whey is fed. 

 How to prevent. 



' (1) Cans used for delivering milk should not carry whey unless 

 they are emptied and thoroughly cleansed immediately 

 after arriving back from the factory. 



