Flavor and Texture. 189 
there is slight danger of the formation of acid be- 
fore the curd has shrunken down. 
Qualities of cheese. —A well cured cheddar cheese 
of good quality should have about the following 
composition: 
Per cent. 
Water . aoe . 34, 
Fat ‘ : . + . 86.8 
Casein and albumin. . é ele ae BY: 
Sugar, ash, ete. (largely salt) . inca LA 1 3.5 
100. 
The characteristic flavors should be well pro- 
nounced but not strong, depending somewhat upon 
the age of the cheese. The flavor should also be 
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 “fiinty 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 
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