STATE DAIRY ASSOCIATION. 471 



would do to keep for a good while, and the longer you kept it the better 

 it would grow. It would not have a rank, bad flavor. The texture was 

 very fair. It was fairly flinty in its break, but it had probably been 

 made by the granular method, and did not show as much of that flinty 

 break that buyers like to see. 



Mr. Drischel: That is true, Mr. Decker. 



Professor Decker: It shows the crude granules. 



Mr. Drischel: Yes, sir. 



Professor Decker: There was about the right amount of moisture in it, 

 and showed about the right amount of salt, and was very fair in the 

 package, according to your scale of points. I will say this, that the 

 bandage was laid over the cap on top. Buyers like to have the cap over 

 the bandage, so that after it has been in cold storage for awhile; if it 

 molds a little bit it can be removed and a new one put on. The cheese that 

 scored second was fairly clean flavored at this time, but it is altogether too 

 moist, and it is rather porous in its texture. If that cheese would be 

 handled under warm conditions it would go all to pieces. It is a cheese 

 that would not keep long. It is a cheese that is not a long-lived cheese, 

 and for these reasons we had to cut it off on the score of points. If more 

 salt had been used it would have improved it greatly. 



The cheese that scored third might have been a better cheese. I think 

 it was a better made cheese than the one that scored second, but on 

 account of the bad milk that it was made from it had a very bad flavor. 

 It wasn't simply a very bad flavor, but it was a very ill-flavored cheese; 

 and it comes from the bad milk, because we were able to detect the gas 

 holes— little pin holes in the curd— that had been iu a measure worked 

 out, I presume, but they were still there, and the bad flavor had got in 

 the milk from the wrong fermentation. That scored eighty points, but 

 I think that was a better made cheese than the one that scored second. It 

 was dryer, although it had a little too much moisture in it. It was an older 

 cheese than the other, and better broken down. 



Mr. Drischel: I would like to ask you a question. Quality twenty- 

 five. You say it is an English term for cured cheese? 



Professor Decker: Yes, sir. 



Mr. Drischel: Define that, please. 



Professor Decker: Quality, as I have known it in the score cards, 

 has been in the English score cards and some of the Canadian score 

 cards, and they consider the rich condition of the cheese that melts on 

 the tongue. It is really the cured condition of the cheese. It compares 

 the cured cheese with the green cheese. In this country there is a tendency 



