Sour or tainted milk, to any perceptible degree, ought not to be
received at the factory. One such mess will injure, if it does not
spoil, a whole batch. The sour milk is likely to lead to a sour, leaky
batch, and the tainted milk to huffy if not floating curd, and porous,
quickly off-flavor and decaying cheese. We have little patience with
those who deliver such milk, and none with those who attempt to devise
means to work it into palatable cheese and thus to get it into the
unsuspecting stomachs of the consumers. It is too much like making
omelets of rotten eggs. This is especially the case with tainted
milk. The first stages of souring are not so objectionable, so far as
wholesomeness is concerned. Sour milk may make good pot-cheese to which
we do not object, but it will not make good American cheddar cheese. To
attempt to work it into this is the worst use it can be put to.