DEFECTS IN CHEESE
EFFECT OF MASTITIS GERM Recent research in England reveals that, in clieesemaking, milk affected with mastitis streptococci does not permit of tlio normal growth of starter About 40 per cent of infected cows give milk that clots slowly with rennet. Slow starter and slow clotting with rennet usually go together. Slow rennet working leads to retention of moisture, weak curd, poorbodied cheese, late acid development, cracking and the development of colour faults in the cracked cheese. Mastitis, it is said, may also lead to taints in the cheese.
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New Zealand Herald, Volume LXXVI, Issue 23280, 24 February 1939, Page 14
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91DEFECTS IN CHEESE New Zealand Herald, Volume LXXVI, Issue 23280, 24 February 1939, Page 14
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