1 66 MODERN METHODS OF TESTING MILK 



found in cheese, the following terms are selected for 

 consideration: (i) Perfect, (2) high or quick, (3) 

 clean, (4) low or flat, (5) strong, (6) too much acid, 

 (7) too little acid, (8) sour, (9) sweet or fruity, (10) 

 rancid, (11) tallowy, (12) tainted, (13) stable, (14) 

 weedy, (15) bitter, (16) cowy. 



(i) Perfect flavor applies to cheese when it some- 

 what resembles that of first-class butter with an added 

 quality of its own that is characteristic but cannot be 

 described further than to call it cheese-like. It is 

 sometimes described as "nutty." This flavor should 

 be marked, but not strong. It should be free from 

 all other flavors, particularly the more or less offen- 

 sive products of undesirable fermentations. The taste 

 should be mild and somewhat lasting, but should not 

 be so sharp as to *'bite" the tongue. 



(2) High or quick flavor is a delicate flavor that dis- 

 appears quickly. 



(3) Clean flavor is free from every trace of unpleas- 

 ant aroma or taste. 



(4) Loiv or Hat flavor applies to slight traces, or 

 absence, of flavor ; it is insipid. 



(5) Strong flavor is a good flavor very pronounced 

 but free from everything ofifensive ; it is a good flavor 

 strongly developed. 



(6) Too ninch acid applies to flavor that smells 

 somewhat sour but does not taste sour. 



(7) Too little acid applies to a mild flavor, lacking 

 in character. 



(8) Sour flavor is characterized by a sour taste 

 when the cheese is fresh, owing to the presence of too 

 much whey. 



