178 CANADIAN DAIRYING. 



able sugar, which produces gas (CO 2 & H), and this 

 causes the well-known "huffing" of cheese. 



6. So far as known little change occurs in the 

 mineral matter of cheese during the ripening process. 



COMPOSITION AND JUDGING OF CHEESE. 



The composition of cheese is affected by the qual- 

 ity and condition of the milk from which it is manu- 

 factured, by the skill of the maker, and the class of 

 cheese which is made. A well-ripened Canadian 

 Cheddar has about the following percentage compo- 

 sition : 34 per cent, water, 31 per cent, fat, 22 per 

 cent, casein, 4 per cent, albumen, and 9 per cent, salt, 

 ash, etc. Cheese made from milk testing 3.2 per 

 cent, of fat contained 34.1 per cent, of water, 30.7 per 

 cent, fat, and 25.7 per cent, casein and albumen. 

 Cheese made from 4 per cent, milk had 33 per cent, 

 water, 34.3 p^r cent, fat, and 24.2 per cent, casein and 

 albumen. An increase in the percentage of fat in the 

 milk produced cheese with a higher percentage of fat, 

 and less water and caseous matter, according to ex- 

 periments made at the Ontario Agricultural College. 



A scale of points for judging cheese may consist of: 



Flavor 40 



Texture 20 



Closeness 15 



Even color 15 



Finish 10 



Total 100 



Good flavor in cheese is described as nutty, creamy, 

 rosy, clean, rich, pleasant, etc. Flavor is spoiled by 

 using tainted or sour milk, bad rennet, too much or 



