CHEESE MAKING "Jl 



Yield of Cheese feom Milk Varying in Richness 



Lbs. milk Per cent fat Yield of cheese 



100 .1 6.5 



100 1. 6.7 



100 2. 8. 



100 3. 9.2 



100 4. 10.9 



100 5. 12.4 



Flavor 50 



Texture 25 



Salt 10 



Color 10 



Package 5 



100 Total 



A good flavor should not be sharp so that it will bite 

 the tongue, but of a mild lasting taste and aroma. 

 Texture comes next in importance. A good texture 

 can be determined as follows: The plug should be 

 smooth, not fuzzy. If the cheese is not fully cured 

 the plug should bend a little before breaking. When 

 held between the eye and the Ught it should be 

 sUghtly translucent. If the light does not come 

 through it, it is a sign of too much acid. If the plug 

 has round holes in it too little acid has been given the 

 curd. When pressed between the fingers it should 

 not stick to them but mold Uke wax. Cheese should 

 not be mealy as is the case with highly acid or too 

 highly salted cheese. Color comes next. It should 

 be straight and translucent. Then comes make-up. 

 A cheese should have square edges evenly bandaged 

 and clean. Make-up adds considerable to selUng value 

 of cheese as well as appearance. 



