Flavor__________50| Clean, desirable acid. | Aroma___________20| Clean, agreeable acid. No undesirable aroma. | Acidity_________20| 0.6%-0.75%. | Body____________10| Before breaking up: jelly-like, close, | absence of gas holes. No free whey. ____| ___After breaking up: smooth, creamy, free from | granules or flakes. Total_________ 100| ----------------------------------- The above is a tentative score-card.
+COMMENTS:+____________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________
+Work and observation by+______________________________________
+75. The amount of starter to use+ depends on the amount of acid desired in the milk for any particular kind of cheese. The great abuse of starter is the practice of using too much. It is better and safer to add starter a little at a time and several times than to add too much at once. When starter is added to milk for cheese-making, it should be strained to remove any lumps; otherwise an uneven color is likely to result.
+76. Starter lot-card.+--For certain dairy operations, a permanent record is desired. This is especially true in the making of starter and certain varieties of cheese. A lot-card not only serves as a record but also points out the succeeding steps of the operation. This latter is especially useful for beginners and students. Page 53 shows a desirable lot-card to be used when making starter. Each operation has been referred to the page in the text where it is discussed. This makes this particular lot-card an index to the whole process of starter-making as here treated.
Aside from the purely sour-milk cheeses, the coagulum or curd resulting from rennet action is the basis of cheese-making. The finished cheese, whatever its final condition, is primarily dependent on a particular chemical composition and fairly definite physical characters in the freshly made curd mass. These characters are determined by a series of factors under control of the cheese-maker. Assuming the milk to be normal in character, success depends on the use of a proper combination of these factors. The possible variations in each factor together with their number makes an almost infinite series of such combinations possible. The essential steps in the process are, therefore, presented as underlying all cheese-making. The special adaptations of each factor are considered in the discussion of the varieties group by group.