268 Milk and Its Products 
clean; that is, free from any flavors due to the 
influence of undesirable fermentations or to foreign 
matters that may have gained access to the milk 
through the food or otherwise. The texture should 
be -solid, smooth and firm. When bored with the 
trier, the plug should come out solid, or nearly so, 
and smooth. There should be no moisture visible 
in any part, and no appearance of any separation 
of the fat from the casein. When crushed, the cheese 
should readily break down into a smooth, unctuous 
mass, without indication of the presence of undue 
moisture, and should emit a pleasant, nutty flavor. 
When broken across, the flaky texture should be 
manifest, the so-called “flinty break.” The color 
should be uniform, not mottled, and with more or 
less of a tendency to translucence, especially in new 
uncolored cheese. The rind should be smooth, with- 
out cracks, hard and transparent. The bandage 
should extend evenly over the ends of the cheese for 
about two inches and should be straight and smooth. 
The ends of the cheese should be parallel and the 
sides straight. These various qualities are usually 
ranked according to the following scale: 
Per cent. 
BlQyOr: see se eS wg I BS Ew 45 
WextUTe + 6 ks Se KG Ree Kees ous 35 
| Oe) (0) ee ee ee a eee 15 
Finish .. ee . . CP 2 Solely OHSS 5 
