COMMERCIAL TESTING OF BUTTER AND CHEESE 4! 



clean, close-fitting, uniform in size and in undamaged 

 condition. 



SCORING CHEESE 



The qualities described in the preceding pages are 

 used for judging and fixing t the commercial value of 

 cheese. 



Scale of points. The following scale of points is 

 in use in many places, the numbers indicating perfect 

 quality in each case and the totals aggregating 100: 



Flavor, 50 Body, 15 Salt, 5 



Texture, 15 Color, 10 Appearance, 5 



In the practice of many markets, salt is omitted and 

 appearance is given 10 points. 



Method of scoring. The general procedure is es- 

 sentially the same as that already described in connec- 

 tion with butter (p. 160). 



Method of grading cheese. The same general prin- 

 ciples apply as in grading butter (p. 231 ). One class- 

 ification is into (i) "fancy," (2) "firsts," and (3) 

 "seconds." In the Canadian market, there are first, 

 second and third grades. 



Score-cards for cheese can be prepared in a manner 

 similar to those previously suggested for butter (p. 230) . 



As in the case of butter, the testing, scoring and 

 grading of cheese demand good judgment trained by 

 experience. The sense of smell and touch must be 

 well developed. 



No formal classification or grading of cheese is 

 made by the New York Mercantile Exchange, as is 

 done in the case of butter. 



