APPENDIX. 199 
‘not less than fifty (50) per cent of milk fat. By act of Con- 
gress, approved June 6, 1896, cheese may also contain added 
coloring matter. 
2. Skim-milk cheese is the sound, solid, and ripened product 
made from skim milk by coagulating the casein thereof with 
rennet or lactic acid, with or without the addition of ripening 
ferments and seasoning. 
3. Goat’s milk cheese, ewe’s milk cheese, etc., are the sound, 
ripened products made from the milks of the animals specified 
by coagulating the casein thereof with rennet or lactic acid, with 
or without the addition of ripening ferments or seasoning. 
VI. DEFINITION OF A GOOD AMERICAN CHEDDAR 
CHEESE.* 
Flavor. Should have a fine, nutty, pleasing acid flavor. 
Texture. Smooth, silky and close boring. 
Color. Even and slightly translucent. 
Finish. Should have a smooth rind covered with close- 
fitting bandage and have a square edge. 
VII. DEFECTS IN AMERICAN CHEDDAR CHEESE.* 
I. Defects in Flavor. 
A. <Acip Fiavors. Indicated by a sour smell and taste. 
Cause. (1) Ripening the milk too much before setting. 
(2) Use of tco much starter. 
(8) Use of sharp and over-ripe starter. 
(4) Insufficient cook at the time of drawing the whey. 
Remedy. (1) Riper milk-less before setting. 
(2) Use less starter; from one-half to one per cent is 
usually sufficient. 
(3) Never use a starter which is sharp in taste or in 
which whey appears. 
(4) Get the curd heated to 98 or 100° F. at least 114 
hour before drawing the whey and develop one- 
eighth of an inch string on the hot iron. 
* By M. Michels, formerly in charge of Butter and Cheese Scoring Exhibitions, 
Wisconsin Dairy School. See <zlso Publow, Defects in American Cheddar 
Cheese, Pull. 257, Cornell Exp. Station. 
