CHAPTER XIV

CHEDDAR CHEESE RIPENING 247-275

Fat, 231; Milk-sugar, 232; The salts, 233; Gases, 234; Casein or proteins, 235; Causes of ripening changes, 236; Action of the rennet extract, 237; The action of the bacteria, 238; Conditions affecting the rate of cheese ripening, 239; The length of time, 240; The temperature of the curing-room, 241; Moisture-content of the cheese, 242; The size of the cheese, 243; The amount of salt used, 244; The amount of rennet extract, 245; The influence of acid, 246; Care of the cheese in the curing-room, 247; Evaporation of moisture from the cheese during ripening, 248; Paraffining, 249; Shipping, 250. _Defects in Cheddar cheese_: Defects in flavor, 251; Feedy flavors, 252; Acid flavors, 253; Sweet or fruity flavors, 254; Defects in body and texture, 255; Loose or open texture, 256; Dry body, 257; Gassy textured cheese, 258; Acidy, pasty or soft body and texture, 259; Defects in color, 260; Defects in finish, 261. _Cheddar cheese judging_: Securing the sample, 262; How to determine quality, 263; Causes of variations in score, 264; The score-card, 265.