JUDGING COMMERCIAL QUALITIES 



those most commonly used in describing texture: 

 (i) Perfect, (2) close, (3) loose, (4) mechanical 

 holes > (5) gas or pin-holes, (6) Swiss-holes. 



FIG. 17 EFFECTS OF GASSY FERMENTATION IN CHEESE 



(i) Perfect texture in cheese is shown when a 

 plug or a cut surface of the inside of the cheese 

 presents to the eye a solid, compact, continuous 

 appearance, free from breaks, holes and chunks. 



FIG. 18 MECHANICAL HOLES IN CHEESE NOT PERFECTLY 



CEMENTED 



