Bubbles, In Goat's Milk Cheddar, Why?

[velward]

I recently made 4 white goat cheddars and after I unhooped them, they started spreading out. They also have what looks like air bubbles below the surface. The only thing I changes from my last ones was to hoop two and increase the shared weight of press. Anyone have any ideas?

[FRANCOIS]

If they are spreading out you most likely have a case of milk changing on you.  Your curd doesn't have the integrity it once did due to seasonal changes in the milk, this is usually highlighted most with goat's milk.  If you are using the floculation method of cutting curd (which you should be) you need to reduce your multiplier to get the same firmness and moisture copntent you were before.

[velward]

As you can see, I'm a new cheese so I am reading and learning. Now I need to put that into practice right? Thanks

[velward]

I couldn't stand it, I had to look, so here is a pic of the spread cheddar. Looks like it wasn't pressed adequately along with whatever else was wrong( floculation) but it tasted wonderful for a four day old cheese.

[linuxboy]

That's definitely contamination (not necessarily bad). What does it taste like?

[velward]

It tastes like chevre, only its texture is like cheddar.

[velward]

Can you give me a little insight into contamination? Please.

[DeejayDebi]

Those round holes are gas holes not from pressing. Could simply be gassy milk some form of contamination. Dust from can contaminate the milk with gas producing bacterias or yeasts.