3366 DAIRYING. 



Third Grade. — Flavor. — Rancid, badly "off," anything 

 inferior to Second Grade. 



Body and Texture. — Very weak, very open, showing pinholes 

 or porous, very " acidy," very soft or very dry. 



Color. — Badly mottled, or very objectionable shade. 



Finish. — Anything worse than second grade. 



Boxes. — No question of boxes sufiicient to make Third Grade 

 if other qualities are good. 



Explanations. — It would be impossible to define exactly the 

 qualities or defects which may appear in cheese. The standards 

 given are intended to indicate the range of quality for the different 

 grades rather than to establish hard and fast rules to guide the 

 grader. 



The expression "good color" means that the color must be of 

 proper shade. There are cheap, inferior cheese colors used which 

 do not give the proper shade, no matter whaL quality is used. 



The expression "clean surfaces" in the definition for First 

 Grade does not exclude from that grade cheese with a slight 

 growth of blue mold, although it is desirable that the cheese 

 should not show any signs of mold. "Black mold" (see defini- 

 tion for Second Grade), is simply the advancerl stage of the 

 ordinary blue mold. 



The following scale of points will indicate the relative values 

 of the different divisions of quality: Flavor, 40; body and tex- 

 ture, 30; color, 15; finish and boxing, 15; =100. 



It is obvious that a defect in flavor of a certain degree counts 

 nearly three times as much in determining the grade as a defect 

 in finish or boxing of the same grade. 



Cheese which are strictly sour, or otherwise inferior to Third 

 Grade, will be designated as ^' Culls" for which there is no 

 classification. 



Any lot of cheese shall be considered third grade if it shows 

 three or more defects of Second Grade class. 



If there are not more than 15 per cent of defective cheese in 

 any lot, the inferior ones may be sorted out and classed sepa- 

 rately. If more than 15 per cent are defective, the classification 

 for the defective cheese may apply to the whole lot. 



This does not apply when inferior cheese have been properly 

 marked so as to be identified, in which case the inferior cheese 

 shall be treated as a separate lot. 



