92 SCIENCE AND PRACTICE OF CHEESE-MAKING 



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quality a definite value, corresponding to its char- 

 acter as found in the cheese examined. In judging 

 cheese one must have in mind (i) the perfection 

 of quality in each case as a basis for comparison, 

 and (2) the proper perspective of the different 

 qualities in relation to each other. 



Scale of points.— To each quality is assigned a 

 definite numerical value and these numbers are called 

 a scale of points. The different values assigned to 

 the various qualities indicate perfection in each 

 case and the totals aggregate 100. Slightly differ- 

 ent values are assigned in different cheese markets 

 and for cheese made by different variations in the 

 process of manufacture. Below we present ex- 

 amples of different types of scale of points: 



In the case of home-trade cheese, a larger num- 

 ijer of points is allowed for perfect flavor, because 

 such cheese, on account of its high water-content, 

 easily develops poor flavor and, consequently, 

 flavor deserves more attention in judging and 

 scoring than in case of export cheese, which, with 

 smaller water-content, is more uniform in flavor. 

 Then, again, in home-trade cheese, closeness of 

 texture is not regarded as highly essential, the main 

 emphasis being given to body. 



