COMMERCIAL TESTING OF BUTTER AND CHEESE iGj 



(9) Szvecf or fruity flavor is suggestive of artificial 

 pineapple odor and is somewhat "sickish." 



(10) Rancid flavor is that of butyric acid, more com- 

 mon in old cheese than in young. When very strong, 

 it afifects a delicate throat with a slight sensation of 

 choking or strangling. 



(11) Tallozuy flavor is like that of tallow. 



(12) Tainted flavor includes a variety of odors, 

 mildly to strongly offensive. 



(13) Stable flavor suggests the smell of cow- ma- 

 nure. 



(14) Weedy flavor applies to such abnormal flavors 

 as come from onions, leeks, cabbages, ragweed, etc. 



(15) Bitter flavor is self-descriptive. It is often due 

 to certain fermentations that develop when a cheese 

 is undersalted. 



(16) Cozvy flavor is suggestive of the breath of a 

 cow and may develop in cheese from some form of 

 fernicntation. 



Texture. — Texture, as applied to cheese, refers 

 chiefly to compactness or appearance of solidity, and 

 has a meaning quite dift'erent from what it has when 

 used with reference to butter. It is quite common to 

 regard the "body" as a part of the texture, but the 

 two qualities are clearly distinct. 



Testing texture in cheese. — The texture of cheese 

 is tested by an examination of the plug with reference 

 to the presence of holes. The plug is broken in two 

 and the broken ends examined for the characteristic 

 flinty appearance. 



Terms describing texture. — The following terms 

 are among those most commonly used in describing 



