STATE DAIRY ASSOCIATION. 595 



CRITICISM OF BUTTER AND CHEESE BY BROFESSOR McKAY. 



Cheese. 



No. 1. The flavor is a little sharp. The body is quite pasty ajid weak. 

 Curd should have been cooked a little iirnier and stirred a little dryer. 

 Cheese contains too much wliey. The finish is very poor. The bandage 

 should lap about an inch and should be more neatly folded over the 

 cheese. The appearance of the cheese as bandaged makes a very bad im- 

 pression in regard to the maker's ability as a cheese maker. 



No. 2. This is a very nice winter cheese. A little more cure or age 

 would have helped the flavor. The curd should have been cooked 'a little 

 firmer or stirred until dry. The finish is very nice and shows good work- 

 manship. 



No. 3. This is a very good winter cheese. Cheese would have stood 

 a little more curing and showed up better with age. The body is weak 

 and pasty. Cooking curd a little dryer, or cooking the curd a little firmer 

 and stirring the curd would have helped the body. 



No. 4. The flavor is unclean. Shows that some impure milk has been 

 used. Cheese shows a number of pinholes due to gas fermentation. The 

 cheese woiild have stood a little more curing. A little more curing would 

 have help<^d the flavor some. Texture is open, due to milk used or gas 

 producing bacteria. The style is poor. The bandage should lap about an 

 inch and should be neatly folded under the cloth instead of over tlie cloth 

 as you have. 



Creamery Butter. 



No. 1. A rank, strong flavor, no doubt being due to over-ripening of 

 cream or cream being too ripe when received. Would advise you to use 

 a good conmiercial starter and not to ripen cream as much. Use 20 or 25 

 per cent, starter. 



No. 2. Shows a flat, lard flavor. Cream M'ould have stood quite a bit 

 more ripening. Flavor is slightly uncU'an, showing natural conditions. 

 Would advise you to use a heavy commercial starter, especially during the 

 winter. Body is a little weak, indicating either churned at too high a tem- 

 perature or did not hold cream long enough at churning temperature. 



No. 3. This is an excellent piece of butter as regards flavor. Just 

 about as fine a piece as we can get anywhere. The body is a little weak, 

 I lie butter has been overworked. You warmed up and churned your cream 

 at too high a temperature. Did not hold cream long enough at churning 

 temperature. Have no other criticisms to offer. 



No. 4. A rank, miclean flavor. Possibly due to the use of old, over- 

 ripe cream. It also sliows a vegetable flavor, indicating that some of the 

 cream or milk had l)een kept in the house. Would advise you to use 

 a very heavy conmiercial starter, and if you are using hand separator 

 have your patrons skim as heavy cream as possible. 



