CHEDDAR CHEESE 339 



P. Unclean Surfaces. 



Cause. 



(1) Placing cheese on unclean or molded shelves in the cur- 



ing room. 



(2) Using dirty hoops or handling the cheese with dirty hands. 

 How to prevent. 



(1) Wash the shelves after each shipment of cheese leaves the 



factory. Use a brush, hot water, and some good wash- 

 ing powder that will remove grease. Place them in the 

 sunlight to dry. 



(2) Cheese hoops should be clean. So should the hands of the 



maker. 



Q. Cracked Rinds. 



Openings in the side or ends of the cheese. They are unsightly 

 and allow the entrance of molds, flies, etc. 

 Cause. 



(1) Too much acid. 



(2) Greasy curds. 



(3) Use of hard press cloths. 



(4) Lack of pressing. 



(5) Wrinkled bandages. 



(6) Too dry an atmosphere in curing room. 

 How to prevent. 



(1) Avoid excess acid. (See remedy for acid texture.) 



(2) Rinse greasy curds with water at 90° Fahr. before salting. 



(3) Press cloths can be softened by soaking in a weak solution 



of sulphuric acid. 



(4) Press cheese longer before dressing. 



(5) Curing room atmosphere should register eighty per cent 



moisture. 

 Remedy. 



(1) Repress the cheese. If this fails, 



(2) Paraffin the cheese. 



R. Moldy Surfaces. 



The formation may be of several colors. 

 Cause. 



The growth of moulds is due to 



(1) Too much moisture in the air. 



(2) Atmosphere too warm. 



(3) Not enough circulation of air. 



(4) Lack of cleanliness in curing room. 



