+254. Sweet or fruity flavors.+--These are the sweet flavors characteristic of strawberry, raspberry and the like. Such flavors are very objectionable and usually increase with the age of the cheese. They appear to be caused by: (_a_) carrying both milk and whey in the same cans without properly cleaning them; (_b_) exposing milk near hog-pens where whey is fed; (_c_) dirty whey tanks at the cheese factory; (_d_) micro-organisms which get into the milk through any unclean conditions. These troubles can be controlled: (_a_) if milk and whey must be carried in the same cans, the cans should be emptied immediately on arrival at the farm and thoroughly washed and scalded; (_b_) the whey vat at the factory should be kept clean and sweet; (_c_) the starter must have the proper clean flavor. Other defects may be classed as "off flavors," "dirty flavors," "bitter flavors" and the like. These are undoubtedly due to unsanitary conditions whereby undesirable organisms get into the milk, even though the particular organism is often not determined. The flavors may be improved by the use of a clean-flavored commercial starter and by airing the curd after milling before salting. The best remedy is to remove the source of the difficulty. +255. Defects in body and texture.+--The body and texture should be close. A sample rubbed between the thumb and fingers should be smooth and waxy. Any condition which causes a body and texture other than this is to be avoided. +256. Loose or open texture.+--A cheese with this defect is full of irregularly shaped holes and usually soft or weak-bodied. This is serious if the cheese is to be held for some time. Moisture and fat are likely to collect in these holes and cause the cheese to deteriorate, thereby shortening its commercial life. Several causes may bring about this condition: (_a_) insufficient cheddaring; (_b_) pressing at too high a temperature; (_c_) inadequate pressing; (_d_) development of too little acid. The corresponding remedies are: (_a_) cheddar the curd until the holes are closed and the curd is solid; (_b_) cool the curd to 80° F. before putting to press; (_c_) press the curd longer, possibly twenty-four to twenty-six hours; (_d_) develop a little higher acid in the whey before removing the curd. +257. Dry body.+--A cheese with this defect is usually firm, hard and dry, sometimes rubbery or corky. This may result from lack of moisture, fat or both, and may be due to the following causes: (_a_) making the cheese from partly skimmed-milk; (_b_) heating the curd in the whey for too long a time; (_c_) heating the curd too high; (_d_) stirring the curd too much in the whey or as the last of the whey is removed; (_e_) using too much salt; (_f_) developing of too much acid in the whey; (_g_) curing the cheese in too hot or too dry a curing-room; (_h_) not piling the curd high or fast enough in the cheddaring process.