38 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(9) Mealy or crumbly cheese breaks down in fine 

 crumbs when pressed. 



(10) Gritty-hoditd cheese feels harsh and gritty 

 under pressure. 



(11) PVatery-hodied cheese is excessively soft, 

 pasty and sticky. 



(12) In an over dry cheese the body is very hard 

 or mealy. 



Color. — The color of cheese varies considerably, 

 whether artificially colored or not. There appears 

 to be an increasing" demand for uncolored cheese. 

 The coloring varies from a pale yellow to a red- 

 dish yellow, according to the demands of special 

 markets. 



Testing color. — The color is tested by inspection 

 with the eye, the examiner noticing particularly 

 unevenness and any extreme condition of color. 



Terms describing color. — Color in cheese is de- 

 scribed in the following terms: (i) Perfect, (2) 

 straight, (3) translucent, (4) white specks, (5) 

 streaked, (6) wavy, (7) mottled, (8) acid-cut, (9) 

 high, (10) light, (11) uncolored. 



(i) Perfect color in cheese is indicated by even- 

 ness of color throughout the mass. A plug held 

 between the eye and light should appear somewhat 

 translucento 



(2) Straight color is an even, uniform color 

 through the whole cheese. 



(3) Translucent applies to color in cheese which 

 appears slightly translucent when the plug is held 

 between the eye and the light. 



(4) White specks is a term that describes itself. 

 Such specks in cheese are a defect. They may 



