l68 MODERN METHODS OF TESTING MILK 



texture: (i) Perfect, (2) close, (3) loose, (4) me- 

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



( 1 ) 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. When a plug 

 is broken in two, it should show a flaky appearance, 

 termed a "flinty" break, resembling the surface of 

 broken flint or steel. 



(2) Close texture describes the appearance of a 

 cut surface of cheese when free from all kinds of 

 holes. 



(3) Loose or porous texture is indicated by lack of 

 solid compactness, being more or less full of holes, 

 which vary from a few to enough to make a spongy 

 appearance. 



(4) Mechanical holes in cheese are irregular, open 

 spaces, caused by the incomplete cementing of the 

 pieces of curd in the press. 



(5) Gas-holes or pin-holes are small holes, produced 

 by gaseous products of fermentation. 



(6) Szviss holes are fairly large, round holes, such 

 as are present in Emmenthaler cheese. 



Body. — This term, used in connection with cheese, 

 refers to the consistency, firmness or substance of 

 cheese. It is largely influenced by the amount of 

 fat and moisture in cheese. 



Testing body. — This quality is found by pressing a 

 piece of cheese between the thumb and fingers. 



Terms describing body. — The following terms are 

 among those used in describing the body of cheese: 

 (i) Perfect, (2) solid or firm, (3) smooth, (4) silky, 

 (5) waxy, (6) pasty or salvy, (7) stiff, corky, or 



