50 



through (1) ventilation by air forced through horizontal subearth 

 ducts or deep vertical subearth wells and ducts; (2) ventilation over 

 ice; or (3) evaporation of water (reference No. 20 or No. 3, p. 81). 



8. Method of procedure in the absence of curing rooms. — Where it is 

 impossible to have proper curing rooms the best results can be real- 

 ized by coating the cheeses with paraffin and turning them over to 

 the buyer at once, or the factory may arrange to place them in some 

 convenient cold storage. 



EXPERIMENT AND PRACTICE WORK, ELEVENTH LECTURE. 



In a course of cheese instruction like the one contemplated by this 

 course of study it will hardly be practicable to undertake any experi- 

 ment or practice work in cheese making. The most that can be done 

 is for the lecturer to arrange to have on hand for illustration cheeses 

 that have been cured at different temperatures and with and without 

 parafhn covering. 



TWELFTH LECTURE. 



COMMERCIAL QUALITIES OF CHEDDAR CHEESE AND METHODS OF 



JUDGING CHEESE. 



1 . Qualities of cheese. — Certain qualities of American Cheddar cheese 

 have been adopted as a basis of the commercial value of one cheese as 

 compared with another. The terms commonly used in expressing 

 these quahties are the following: (1) Flavor, (2) body, (3) texture, (4) 

 color, (5) general appearance, and (6) salt. The number of terms used 

 varies in different market centers. 



2. Score cards. — As a matter of convenience and uniformity, score 

 cards are often used. The following is a typical illustration of a score 

 card: 



Cheese judging numerical and descriptive score card. 

 ScoiP for clieese (or sample) marked . 



NUMERICAL SCORE. 



Flavor 



Texture 



Body 



Color 



Appearance and salt. 



Total. 



Perfection, 



Points. 

 45 

 20 

 15 

 10 

 10 



100 



Score. 



Date 190 . Initials or number of judge. 



