386 MANUAL OF MILK PRODUCTS 



is the common practice in France, some factories ripen the cheese 

 quite fully to supply a special trade. In other cases dealers 

 establish cellars, where the cheeses are taken out of the boxes, 

 are unwrapped, and are ripened completely on shelves before 

 selling. Others allow them to ripen as they may in the boxes. 

 It seems desirable to recommend that, where domestic factories 

 are supplying our own market, cheeses be ripened far enough to 

 guarantee good results before they are sent out of the factory. 



Various defects of cheese 



Gassy curd. — In the making of Camembert cheese, as in 

 making any other kind, numerous difficulties are encountered. 

 One of the most common troubles is that arising from gassy 

 curd. In this case the fault generally lies in the milk, being 

 due to gas-producing, bacteria. No way has been found in which 

 this difficulty can be absolutely avoided, but it may be partly 

 remedied by increasing the amount of good lactic starter and 

 the development of higher acidity before setting, which will in 

 time overpower the gas-producing organisms. If the curd is 

 kept at a low temperature after dipping, the growth of these 

 gassy organisms is checked to some extent. The gas cannot 

 always be detected in the fresh curd, but sometimes develops 

 later, and if it does the cheese very seldom turns out satisfac- 

 torily. 



Yeast. — Another difficulty is caused by yeast. The cheeses 

 often become covered with yeast in the making room, although 

 sometimes the yeast makes its appearance after the cheeses have 

 been taken to the ripening room. The surface of such cheeses 

 becomes slimy and sticky, causing the cheeses to stick to the 

 boards, so that when they are turned a thin skin is torn off. In 

 such cases it is difficult to obtain a good growth of mold, for the 

 latter is pulled off with the thin film of yeast, the cheese does not 

 ripen properly, and it often has a strong, bad flavor. 



