COMMERCIAL TESTING OF BUTTER AND CHEESE I71 



(8) Acid-cuf color is shown in cheese when consid- 

 erable portions of the cheese have been made lighter 

 in color by the presence of too much acid (whey). 



(9) High color is indicated by a reddish color, 

 caused by using too much coloring matter. How- 

 ever, the question of color is a relative one, because 

 the demand in different markets varies from uncolored 

 to extremely high color. 



( 10) Light color is the term usually used in describ- 

 ing cheese that has been made uniformly dead white 

 by the action of too much acid (whey). 



(11) Uncolored cheddar cheese is not white but of 

 a light amber shade. 



Salt. — The amount of salt in cheese varies somewhat 

 with different markets. There is seldom experienced 

 difficulty of uneven salting in cheese, because the salt 

 slowly permeates the cheese in the ripening process. 

 Little variations usually occur in different parts of 

 the same cheese, but are so slight as to be incapable of 

 being noticed by ordinary methods of examination. 



Testing cheese for salt. — The quality of cheese as 

 influenced by the salt is found simply by tasting. 



Terms used in describing salt. — In describing the 

 relation of salt to cheese, the following terms are used : 

 (i) Perfect, (2) too much, (3) too little. 



(i) Perfect applies to salt in cheese when just 

 enough has been used to impart a sufficient taste of 

 salt. 



(2) Too much salt is indicated by salty taste. Too 

 much salt in cheese causes a dry, mealy texture, over- 

 firm body and imperfect flavor. 



(3) Too little salt is shown by insipidity of taste. 



