JUDGING COMMERCIAL QUALITIES 89 



appear in cheese cured at low temperature (p. 



332). 



(5) Streaked color indicates that there are light- 

 colored portions in the form of streaks. 



(6) Wavy color applies to lighter portions appear- 

 ing in the form of waves. 



(7) Mottled color shows in cheese in lighter- 

 colored spots of fairly large size, more or less 

 irregular. 



(8) Seamy color applies to the appearance of a 

 pale rim surrounding each piece of curd and showing 

 the outline of the pieces as they were before being 

 pressed (p. 131). 



(9) Acid-cut color is shown in cheese when con- 

 siderable portions of the cheese have been made 

 lighter in color by the presence of too much acid 

 ( whey). 



(10) High color is indicated by a reddish color, 

 caused by using too much coloring-matter. How- 

 ever, the question of color is a relative one, because 

 the demand in different markets varies from uncolored 

 to extremely high color. 



(u) Light color is the term usually used in de- 

 scribing cheese that has been made uniformly dead 

 white by the action of too much acid (whey). 



(12) Red spots are places, usually small in area, 

 having somewhat the appearance of iron-rust (p. 



131). 



(13) Uncolored cheddar cheese is not white, but of 

 a light amber shade. 



Salt. The amount of salt in cheese varies some- 

 what with different markets. There is seldom 

 experienced difficulty of uneven salting in cheese, 



