JUDGING COMMERCIAL QUALITIES 83 



(8) Sour flavor is characterized by a sour taste 

 when the cheese is fresh, owing to the presence of 

 too much whey. 



(9) Szveet or fruity flavor is suggestive of artificial 

 pineapple odor and is somewhat "sickish" to taste. 



(10) Rancid flavor is that of butyric acid, more 

 common in old cheese than in young. When very 

 strong, it affects a delicate throat with a slight sensa- 

 tion of choking or strangling. 



(11) Tallowy flavor is like that of tallow. 



(12) Tainted flavor includes a variety of odors, 

 mildly to strongly offensive. 



(13) Stable flavor suggests the smell of cow ma- 

 nure. 



(14) Weedy flavor applies to such abnormal 

 flavors as come from onions, leeks, cabbages, rag- 

 weed, etc. 



(15) Bitter flavor is self-descriptive. It is often 

 due to certain fermentations that develop when a 

 cheese is undersalted. 



(16) Cowy flavor is suggestive of the breath of a 

 cow and may develop in cheese from some form of a 

 fermentation. 



(17) Fishy flavor is self-descriptive. It is caused 



by certain ferments that are present in milk. ^' ^^^^^-^^^^'^^^ 



(18) Hydrogen sulphid is a gas which gives the 

 odor that is characteristic of the water of sulphur- 

 springs. It is found in cheese ripened at high tem- 

 perature. The odor is rarely, if ever, as strong as in 

 the water of a sulphur-spring. A cheese with this 

 flavor, or a fishy flavor, is technically known as a 

 "stinker." The presence of this gas can be detected 

 by holding a bright silver coin against the cheese-phig 



