630 ANNUAL, REPORT OF THE Off. Doc. 



plug is broken iii two, it sliould not crumble, but show a flak^- ap- 

 pearance, termed a ''flinty break," resembling the surface of broken 

 cast-iron or broken flint. Cheese should show no visible or separated 

 moisture and no fat, separate from the main body of the cheese. 



(4.) Color. — Cheese, whether artificially colored or not, should be 

 uniform in color and free from a«y mottled appearance. When held 

 between the eye and the light, it should be slightly translucent. 



(5.) General Appearance. — The rind of cheese should be smooth, 

 free from cracks, and fairly hard. The bandage should be smooth 

 and neatly and uniformly rounded over the edges about two inches 

 on each end of the cheese. The sides of the cheese should be straight 

 and of uoiform height all around. The following scale of poinis 

 is in use in judging cheese according to these qualities: 



Flavor, 45 to 50. 



Texture, 30 to 35. 



Color, 10 to 15. 



General appearance, 5 to 15. 



CHAPTER X. 



THE RELATION OF MILK TO CHEESE. 



For a long time, attention was so completely absorbed by methods 

 of cheese-making that very little was accurately known up to ten 

 years ago about the general principles underlying the methods em- 

 ployed. Less than a dozen years ago we were completely in the 

 dark in regard to such fundamental facts as the relation of fat 

 and casein in milk to yield and quality of cheese, the character 

 and extent of losses of milk constituents in cheese-making, their 

 causes and remedies, the influence of removing fat from milk upon 

 i^he composition of cheese, and in general, the detailed relations 

 existing between cheese and the material from which it is made. 



G6. Relation of Composition of Milk to Yield of Cheese. 



Not many years ago there was a widely prevalent, if not universal, 

 belief that all kinds of milk w^ere practically of equal value for the 

 purpose of making cheese. This belief was based upon two as- 

 sumptions, (1) that it is impossible to retain the fat of milk in cheese 

 when the milk-fat exceeds 3| or 4 per cent., and (2) that the amount 

 of casein is practically the same in all kinds of milk. What are the 

 actual facts? 



