84 SCIENCE AND PRACTICE OF CHEESE-MAKING 



FIG. 14 — CHARACTERISTIC AP- 

 PEARANCE OF A CLOSE-TEX- 

 TURED CHEESE 



"body" as a part of 

 the texture, but the 



for a moment ; the sil- 

 ver tarnishes if any ap- 

 preciable amount of 

 hydrogen sulphid is 

 present. 



Texture. — Texture, 

 as apphed to cheese, 

 refers chiefly to com- 

 pactness or appearance 

 of soHdity. It is quite 

 common, unfortunate- 

 ly, to regard the 



fs^r^^lilBilunfflffi^^t^- nf^ |j'ra!!!g^B41^-|!f"ig; 



two quaHties are 

 clearly distinct and 

 should not be con- 

 fused. 



Testing texture in 

 cheese. — The texture 

 of cheese is tested 

 by an examination of 

 the plug with refer- 

 ence to the presence fig. 15 — characteristic appear 

 of holes. The plug 

 is broken in two and 



ance of a loose or porous 

 texture 



FIG. 16 — TYPICAL TEXTURE OF SWEET- 

 CURD cheese 



the broken ends 

 examined for the 

 characte ristic 

 flinty appearance. 



Terms describ- 

 ing t e X t u r e. — 

 T h e following 

 terms are among 



