The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . riety of odors,mildly to strongly offensive. (13) Stable flavor suggests the smell of cow ma-nure. (14) Weedy flavor applies to such abnormalflavors as come from onions, leeks, cabbages, rag-weed, etc. (15) Bitter flavor is self-descriptive. It is oftendue to certain fermentations that develop when acheese is undersalted. (16) Cowy flavor is suggestive of the breath of acow a
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . riety of odors,mildly to strongly offensive. (13) Stable flavor suggests the smell of cow ma-nure. (14) Weedy flavor applies to such abnormalflavors as come from onions, leeks, cabbages, rag-weed, etc. (15) Bitter flavor is self-descriptive. It is oftendue to certain fermentations that develop when acheese is undersalted. (16) Cowy flavor is suggestive of the breath of acow and may develop in cheese from some form of afermentation. (17) Fishy flavor is self-descriptive. It is caused by certain ferments that are present in milk. ^ ^^^^^-^^^^^^^ (18) Hydrogen sulphid is a gas which gives theodor that is characteristic of the water of sulphur-springs. It is found in cheese ripened at high tem-perature. The odor is rarely, if ever, as strong as inthe water of a sulphur-spring. A cheese with thisflavor, or a fishy flavor, is technically known as astinker. The presence of this gas can be detectedby holding a bright silver coin against the cheese-phig 84 SCIENCE AND PRACTICE OF CHEESE-MAKING. FIG. 14—CHARACTERISTIC AP-PEARANCE OF A CLOSE-TEX-TURED CHEESE body as a part ofthe texture, but the for a moment; the sil-ver tarnishes if any ap-preciable amount ofhydrogen sulphid ispresent. Texture. — Texture,as apphed to cheese,refers chiefly to com-pactness or appearanceof soHdity. It is quitecommon, unfortunate-ly, to regard the fs^r^^lilBilunfflffi^^t^- nf^ |jra!!!g^B41^-|!fig; two quaHties areclearly distinct andshould not be con-fused. Testing texture incheese.—The textureof cheese is testedby an examination ofthe plug with refer-ence to the presence fig. 15—characteristic appearof holes. The plugis broken in two and
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
