ISO MODERN METHODS OF TESTING MILK 



It is usually accompanied by bitter flavor and porous 

 texture. 



Appearance. This term refers to the general ap- 

 pearance of the cheese to the eye in respect to uni- 

 formity, neatness and cleanliness. It may also include 

 the boxing. One system, as in the case of butter, de- 

 scribes under "finish" the appearance of the cheese, and 

 under "packages" the boxing; and we will follow this 

 method here. 



Testing appearance. When the cover of the box 

 is removed for sampling, in the case of boxed cheese, 

 the appearance of the cheese is noticed and the box 

 itself is examined. Cleanliness and neatness are 

 the points to observe in judging appearance. 



Terms describing appearance. The general terms 

 used in describing appearance are (i) finish and (2) 

 package. 



(1) Finish in appearance, in order to be perfect, 

 must meet the following requirements : The rind must 

 be smooth, even in color, free from cracks and fairly 

 hard. The bandage must be without wrinkles and 

 must be neatly rounded over the edges about an inch 

 and a half on each end of the cheese. The sides of 

 the cheese should be straight and of uniform height 

 all around. 



The faults of appearance in finish are as follows, the 

 terms being self-descriptive: (i) Cracks, (2) light 

 spots, (3) roughness in rind, (4) uneven edges, (5) 

 wrinkles in bandage, (6) lack of uniformity in ends 

 and in height, (7) bulging out at sides or ends. 



(2) Package. The packages or boxes are regarded 

 as perfect when of good material, well made, strong, 



