M 



JdiiniaJ of Agriculture. Yicforia. [lo Dec, 1912. 



in smell or in taste, or in after-taste, there is anything the least 

 nnpleasant, such taste or smell is termed a taint. 



The body and texture should be absolutely uniform, solid and 

 smooth. Cheese open in body dries up more quickly wlien cut. 



The finish should show close rinds with the bandage well pressed 

 into the sides and ends of cheese, allowing not more than 1/2 inch lap 

 each end. 



FK;. 2. — CIIEK8E FUR J.OCAL AND INTER-STATE TRADE. 



-This lot is the most suitable size for local and Inter-State 



body and 



Fig. 2. 

 trade. 



Remarks. — The flavour is not so clean as lot Fig. 

 texture fairly close. Finish — fair. 



The fault in flavour is due to a taint in the milk, or to the lactic 

 acid starter being over-ripe. Body and texture being slightly open, 

 and furry, is due to insufficient acid being developed in the curd before 

 saltine: and hooping, and containing too mnch moisture. Too much 



FIG. 3. CHEESE IRREGULAR IN SIZE AND POORLY FINISHED. 



cloth lapped over ends of cheese, which is liable to work loose, and 

 give a rough and ragged appearance. 



Fig. 3. — This lot is very irregular in size, a matter which cheese 

 merchants dislike. For shipping they require special crates made to 

 fit the cheese at extra cost. 



The flavour is not clean, being very pronounced ; body and texture 

 too firm and dry. The finish is rough and very poor, showing cracks 

 on sides of cheese and mold. 



