464 



MILK AND MILK PRODUCTS; DAIRY FARMS 



Flavor . . 60 



Body and 



Texture . 25 



Color ... 15 



Finish. . . 10 



Total . .100 



Cheese score-card (Cornell) 



Perfect, clean, too much acid, too little acid, sour, 



sweet, tainted. 

 Weedy, cowy, old milk, bitter, fishy, yeasty, fruity, 



rancid, feedy. 



Perfect, smooth, silky, waxy, pasty, stiff, curdy, 



mealy. 

 Greasy, close, loose, gassy, yeasty, acidy, sweet, 



watery, too dry. 



Perfect, white specks, streaked, seamy, mottled, 



wavy. 

 Rust spots, acid cut, too high, too light, uncolored. 



Perfect, undesirable size, uneven, edges, cracked 

 rinds, unclean surfaces, wrinkled bandage, 

 greasy, no end caps. 



Flavor 



Texture 



Color 



University of Wisconsin score-cards 

 Cheese 



45 



30 



15 



General make-up and package 10 



Total 100 



