464 



MILK AND MILK PRODUCTS; DAIRY FARMS 



BODY 



Desirable 



Waxy, medium grain (in length) 

 Undesirable 



Uniform, medium shade (June 

 straw) 



or 



Mottled 

 Streaked 

 Wavy 



Undesirable 



Too high 

 Too light 

 Not clear 



SALT 



Desirable 



Well dissolved, medium in amount 



Undesirable 



Too high Gritty 



Too light 



Not well distributed 



PACKAGE 

 Desirable 



Neat, clean, attractive 

 Undesirable 



Not suited to market Not finished 



Poorly packed Moldy 



Cheap Not full 



Dirty Damaged 



Flavor . . 60 



Body and 



Texture , 25 



Color ... 15 



Finish. . . 10 



Total . .100 



Cheese score-card (Cornell) 



(Perfect, clean, too much acid, too little acid, sour, 

 sweet, tainted. 

 Weedy, cowy, old milk, bitter, fishy, yeasty, fruity, 

 rancid, feedy. 



Perfect, smooth, silky, waxy, pasty, stiff, curdy, 



mealy. 

 Greasy, close, loose, gassy, yeasty, acidy, sweet, 



watery, too dry. 



f Perfect, white specks, streaked, seamy, mottled, 



I wavy. 



[ Rust spots, acid cut, too high, too light, uncolored. 



Perfect, undesirable size, uneven, edges, cracked 

 rinds, unclean surfaces, wrinkled bandage, 

 greasy, no end caps. 



University of Wisconsin score-cards 



CHEESE 



Flavor 45 



Texture 30 



Color 15 



General make-up and package 10 



Total . . 100 



