COMMERCIAL TESTING OF BUTTER AND CHEESE 169 



curdy, (8) weak-bodied, (9) mealy, (10) gritty, (11) 

 watery, (12) over-dry. 



( 1 ) Perfect body in cheese is indicated when it feels 

 soHd, firm and smooth in its consistency or substance. 

 It does not crumble under pressure. A plug drawn 

 from a cheese of perfect body should be smooth in ap- 

 pearance and not ''fuzzy." 



(2) Solid or iirm body is indicated when cheese of- 

 fers a certain amount of resistance under pressure, 

 somewhat like that shown by a piece of fat pork or 

 cold butter. The term meaty is also used. 



(3) ^mooZ/z -bodied cheese, when pressed between 

 the thumb and fingers, feels smooth and velvet-like, as 

 distinct from harsh, gritty or mealy. 



(4) 5'y//e3'-bodied cheese is smooth in feeling but not 

 over-solid in consistency. 



(5) IVaxy-hodi^d cheese is much the same as silky 

 but possessing more firmness or solidity. 



(6) Pasty or saivy cheese is very soft, usually from 

 an excess of moisture. When pressed, it sticks to the 

 fingers. 



(7) Stiff, corky or curdy cheese is hard, tough, over- 

 firm ; it does not crush down readily when pressed in 

 the hand. 



(8) IVcak-hodiQcl cheese is very soft, lacking in 

 firmness but not necessarily sticky like pasty cheese. 



(9) Mealy cheese breaks down in fine crumbs when 

 pressed. 



(10) Gr///y-bodied cheese feels harsh and gritty 

 under pressure. 



(11) [Ta/rn'-bodicd cheese is excessively soft, pasty 

 and sticky. 



