53 



(k) "Watery" bodied cheese is excessively soft and pasty. 

 (I) "Dry" bodied cheese is fjenenilly very mealy or hard. 



6. Color of cheese. — Whether artificially colored or not cheese may 

 vary considerably in color. 



(a) "Perfect" color in cheese is indicated by evenness of color 

 throughout the mass of cheese. The cheese should be somewhat 

 translucent. 



(b) "Straight" color is even color throughout the entire mass of 

 cheese. 



(c) "Translucent" color applies to cheese which appears slightly 

 translucent wh(>n the plug is held between the eye and the light. 



(d) "White specks" is a term that explains itself. Such specks arc 

 a defect. 



(e) "Streaked" color indicates that there are lighter portions of 

 cheese in the form of streaks. 



(/) "Wavy" color applies to lighter portions appearing in waves. 



(g) "Mottled" color in cheese shows in light spots of fairly large 

 size. 



(h) "Acid cut" color is shown in cheese when considerable portions 

 of the cheese have been made lighter in color by the presence of too 

 much acid. 



(i) "Too high" color is indicated by a reddish color, caused by 

 using too much coloring matter. However, this question of color is 

 a relative one, because the demand in different markets varies from 

 uncolored to extremely high color, 



ij) "Too light" color is usually used wdth reference to cheese that 

 has been made uniformly dead white by the action of too much acid. 



{k) "Uncolored" Cheddar cheese is not white, but of a light amber 

 shade. 



7. Appearance of cheese. — The term "appearance" refers to the 

 general appearance of the cheese to the eye in respect to neatness and 

 uniformity. 



"Perfect." In a cheese of perfect appearance the curd must be 

 smooth, even in color, free from cracks, and fairly hard. The band- 

 age must be without wrinkle and neatly rounded over the edges about 

 an inch and a half on each end of the cheese. The sides of the cheese 

 should be straight and of uniform height all around. 



The faults of appearance are as follows, the terms being self- 

 descriptive: (1) Cracks, (2) fight spots, (3) roughness in rind, (4) 

 uneven edges, (5) wrinkles in bandage, (6) lack of uniformity in ends 

 and in height, and (7) bulging out at sides or ends. 



8. Salt in cheese. — The salt in cheese is "perfect" when just enough 

 has been used to impart a sufficient taste to the cheese. "Too little" 

 salt results in injury to flavor and texture, causing bitterness of flavor 

 and porous texture. "Too much" salt results in a dry, mealy texture 

 and imperfect flavor. 



