472 BOARD OF AGRICULTURE. 



to look for cheese only partially cured, and that is what we had to con- 

 sider in scoring the cheese this morning. 



Mr. Drischel: That is true. 



Professor Decker: For my own part, in scoring cheese I would have 

 just three things to consider. I would have flavor, which is the most 

 important; I would have texture, which is the next important thing; and 

 package, which is an important thing. Well, perhaps I would consider 

 color. Color would show when the milk has been too sour, or where the 

 acid has been carried too far. Of course, flavor is the most important 

 thing to consider in a cheese, and flavor and texture both come from 

 the condition of the salt. By the amount of salt used in a cheese we can 

 judge the condition of the cheese. If you use too much salt you will make 

 it mealy. On the other hand, if you do not use enough salt it will be pasty. 

 By the use of a little more salt, you can expel that moisture so it will 

 break down properly. 



Mr. Drischel: What effect will the richness of the milk have on this 

 condition of the cheese? This tested 4.G. 



Professor Decker: The richness of the milk might give a condition 

 which we might call quality in that case. In making cheese, you take 

 the butter fat out, and it makes it tough, and then there is a tendency to 

 put in more moisture to balance the tougliness of the casein. The value 

 of milk for cheese depends on the butter, fat, and good, rich milk makes 

 more cheese and better cheese, and it makes it in proportion to the amount 

 of fat that the milk contains. That is, it makes more cheese and it 

 makes a cheese worth more money on the market because of that con- 

 dition, and consequently we ought to pay for milk according to its fat 

 content. 



Mr. Johnson: Mr. Decker, on my cheese. No. 3, on quality it is marked 

 off. It didn't say why. 



Professor Decker: Well, it is this English term. It wasn't broken 

 down so that it would melt on tlie tongue. Possibly we might have 

 marked it a little higher if we had not considered the matter of quality. 

 It would not have been many points higher. 



Mr. .Tohnson: This cheese will be two months old tomorrow. 



Professor Decker: Yes, and it has been in a cold place. 



Mr. .Johnson: Yes, sir. 



President: I have been attending the Indiana State Dairy Association 

 for a long time, and I think this is the most profitable lesson in judging 

 we have ever had by far. I think the people who have contributed to this 



