Investigations in the manufacture and curing of cheese: Directions for making the Camembert type of cheese . es are encountered. One of the mostcommon troubles is that arising from gassy curd. (Fig. 10.) In thiscase the fault generally lies in the milk, being due to gas-producingbacteria. No way has been found in which this difficulty can beabsolutely avoided, but it may be partly remedied by increasing theamount of good lactic starter and the development of higher acidity VARIOUS DEFECTS OF CHEESE. 19 before setting, which will in time overpower the gas-producing organ-isms. If the curd is ke
Investigations in the manufacture and curing of cheese: Directions for making the Camembert type of cheese . es are encountered. One of the mostcommon troubles is that arising from gassy curd. (Fig. 10.) In thiscase the fault generally lies in the milk, being due to gas-producingbacteria. No way has been found in which this difficulty can beabsolutely avoided, but it may be partly remedied by increasing theamount of good lactic starter and the development of higher acidity VARIOUS DEFECTS OF CHEESE. 19 before setting, which will in time overpower the gas-producing organ-isms. If the curd is kept at a low temperature after dipping, thegrowth of these gassy organisms is checked to some extent. Ttie gascan not always be detected in the fresh curd, but sometimes developslater, and if it does the cheese very seldom turns out satisfactorily. Yeast.—Another difficulty is caused by yeast. The cheeses oftenbecome covered with yeast in the making room, although sometimesthe yeast makes its appearance after the cheeses have been taken tothe ripening room. The surface of such cheeses becomes slimy and. Fig. 10.—Gassv curd. sticky, causing the cheeses to stick to the boards, so that when theyare turned a thin skin is torn off. In such cases it is difficult toobtain a good growth of mold, for the latter is pulled off with the thinfilm of yeast, the cheese does not ripen properly, and it often has astrong, bad flavor. Molds.—Contamination from the other varieties of mold causes con-siderable trouble. If the cheeses contain spots of green or brownmold, or if a long, fuzzy mold, sometimes with black tops (Mucors),appears, the Camembert mold can not grow properly, and the result 20 DIRECTIONS FOR MAKING CaMEMBERT CHEESE. is often a bitter cheese or one with other undesirable flavors. TheCamembert mold will sometimes grow over and cover the green andother molds, but this does not prevent them from producing anobjectionable flavor. When such infection from foreign molds occurs, t
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