JUDGING COMMKRCIAL QUALITIES 8l 



of a cheese-trier. This is inserted nearly its whole 

 length, if possible, into the cheese, turned around 

 once and then drawn out, bringing with it, as the 

 sample, a long, round cylinder, commonly called 



"plug." 



The plug should always be drawn from the top 

 and not from the side, in order to avoid injuring the 

 protective po-wer of the bandage. The plug drawn 

 is examined by smelling, feeling, appearance, etc., 

 in reference to the various qualities mentioned 

 below. 



TERMS USED IN DESCRIBING QUALITIES 



OF CHEESE 



The following qualities have been selected to serve 

 as a basis in the commercial testing and scoring of 

 cheese: (i) Flavor, (2) texture, (3) body, (4) color, 

 (5) salt, and (6) appearance. 



Flavor. — By flavor is meant the quality that is 

 perceptible to the smell and taste. The sense of 

 smell is depended upon in testing flavor in cheese 

 much more -largely than is the sense of taste, because, 

 in examining a large number of samples of cheese 

 in succession, constant tasting soon dulls not only 

 the sense of taste but also that of smell. Flavor in 

 cheese is due to the formation of some unknown 

 compound or compounds during the ripening process 



(P- 375)- 



Testing flavor in cheese. — The flavor is best ob- 

 tained by direct smelling of the plug as soon as it is 

 drawn and, in addition, by crushing and warming 

 some of the cheese between the thumb and fingers 

 and then smelling. 



