High moisture causes highly acidic cheese; weak, pasty, sticky, soft body with open texture.

Cause: slow acid development; rapid scald; insufficient scald; poor why drainage; low pressing pressure and time combinations

Prevention: Allow more acidity; slower scald; increase scald time and temperature; increase pressing pressure and time combinations

Low moisture in cheese can cause dry cheese, body firm and hard, texture curdy and crumbly, slits.

Causes: Low fat; too much rennet; cut too small; acid development too fast; scald too hiigh; over-salted; excessive stirrring, combination of speed of stirring and time; too high pressure applied during pressure

Prevention: Standardize milk; reduce rennet, set time; larger cut; lower scald; drain at lower acidity; reduce salt; lower stirring, combination of speed of stirring and time; lower presure appled during pressing.

Maximum acidity in cheese is too low.

Causes: Antibiotics; low moisture content; high salt

Prevention: Reject suspect milk; lower scalding; lower salt

Maximum acidty in cheese is too high.

Causes: Milk acidity is too high; too much moisture; salting too late; too little salting; too much acid development before presing; too warm during or immediately after pressing.

Prevention: Reject suspect milk; scald higher; add more salt at correct time; control curd temperature before and during pressing.

Causes: low fat; lack of acid; scald too high.

Prevention: Standardize milk; Higher acidity; lower scald.

Causes: Temperature too high during pressing or ripening.

Prevention: Loweer temperature during pressing and ripening.

Causes: absrption of air during pre-pressing ; whey level is too low before pressing; cooling curd too fast during pre-pressing; pressing systems may result in poor knitting of the curd grains and too many holes; pressure is too high; pressure is too low; rough handling od the pre-pressed cheese.

Prevention: Pre-press under the whey

Press warm curd

Adjust pressing system, pressure ans handle pre-pressed cheese with care.

Cause: Acid too high

Prevention: Lower acidity

Contamination of milk, curd could result in gassy texture, blowing; bitterness, off, fruity/yeasty flavors

Causes: Contaminated milk; unhygienic practices during cheese making and ripening; high moisture content; low salt or acid in curd; high temperature in the ripening room.

Prevention: Reject suspect milk; apply good hygienic practices; control salt, acidity and water content of the curd; Lower ripening temperature.