330 MANUAL OF MILK PRODUCTS 



(2) All whey should be pasteurized at the factories. This 



would not only greatly reduce the source of badly 

 flavored milk, but it would eliminate the danger of 

 transmission of tuberculosis through the whey. 



(3) The whey tanks should be cleaned and scalded at least 



twice a week. A steel tank has the following advan- 

 tages : It is more durable than wood or cement, does 

 not leak, does not absorb the whey, is easily cleaned, 

 and is cheaper in the long run. 



(4) Use a clean flavored commercial starter. 

 Remedy. 



(1) Firm the curds a little more in the whey by raising the 



temperature. 



(2) Develop a little more acid. 



(3) Air the curd well after milling. 



(4) In extreme cases use more salt. 



D. Bitter Flavors. 



Indicated by a bitter taste and a "weedy" odor. 

 Cause. 



(1) Bacteria and yeasts. 



(2) Allowing cows to wade in and drink from stagnant pools. 



(3) Using rusted milk cans or utensils. 



(4) Using old starters that have developeqj. too much acid. 



(5) Using milk delivered in cans in which sour whey from dirty 



tanks is returned. 

 How to prevent. 



(1) Milk should be cooled to at least 60° and better to 50° 



Fahr. immediately after milking. 



(2) Rusted cans or utensils of any kind should not carry milk. 



(3) Cows should have good water only. 



(4) Clean flavored starters only should be used. 

 Remedy. 



(1) Very little acid should be developed before removing the 



whey. 



(2) Firm the curd more than usual. Heat it higher in the 



whey and stir it dryer when removing the whey. 



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



(4) In extreme cases use more salt. 



E. Food Flavors. 



Those characteristic of the foods eaten by a cow. A food flavor 

 can be distinguished from one produced by bacteria in 

 that a bacterial flavor usually gets worse as the milk or 

 cheese ages, while a food flavor generally decreases with 

 age. 



