I/O MODERN METHODS OF TESTING MILK 



(12) In an over-dry cheese the body is very hard 

 or mealy. 



Color. — The color of cheese varies considerably, 

 whether artificially colored or not. There appears to 

 be an increasing demand for uncolored cheese. The 

 coloring varies from a pale yellow to a reddish yel- 

 low, according to the demands of special markets. 



Testing color. — The color is tested by inspection 

 with the eye, the examiner noticing particularly nnev- 

 enness and any extreme condition of color. 



Terms describing color. — Color in cheese is de- 

 scribed by the following terms: (i) Perfect, (2) 

 straight, (3) translucent, (4) white specks, (5) streak- 

 ed, (6) wavy, (7) mottled, (8) acid-cut, (9) high, 

 (10) light, (11) uncolored. 



(i) Perfect color in cheese is indicated by evenness 

 of color throughout the mass. A plug held between 

 the eye and light should appear somewhat translucent. 



(2) Straight color is an even, uniform color through 

 the whole cheese. 



(3) Translucent applies to color in cheese which 

 appears slightly translucent when the plug is held be- 

 tween the eye and the light. 



(4) White specks is a term that describes itself. 

 Such specks in cheese are a defect. They may appear 

 in cheese cured at low temperature. 



(5) Streaked color indicates that there are light- 

 colored portions in the form of streaks. 



(6)JVaz'y color applies to lighter portions appear- 

 ing in the form of waves. 



(7) Mottled color shows in cheese in lighter-colored 

 spots of fairly large size^ more or less irregular. 



