Feed

TABLE V-CLASSIFICATION OF FLAVOR ACCORDING TO DEGREE OF CURING

Identification of flavor characteristics

TABLE VI-CLASSIFICATION OF BODY AND TEXTURE ACCORDING TO DEGREE OF CURING

Metallic. Sour

Pinny.

P-Pronounced.

TABLE VII-CLASSIFICATION OF COLOR ACCORDING TO DEGREE OF CURING

VS-Very Slight.

S-Slight. D-Definite.

D-Definite.

P-Pronounced.

TABLE VIII-CLASSIFICATION OF FINISH AND APPEARANCE ACCORDING TO DEGREE OF CURING

VS-Very Slight.

S-Slight.

TABLE VIII-CLASSIFICATION OF FINISH AND APPEARANCE ACCORDING TO DEGREE OF CURING-Continued

(c) U.S. Grade B. U.S. Grade B cheddar cheese shall conform to the following requirements and specifications:

(1) Flavor. May possess certain undesirable flavors to a limited degree in accordance with the aging of the cheese. For detailed specifications and classification of flavor characteristics According to the degree of curing see Tables III and V.

(2) Body and texture. A plug drawn rom the cheese may be loose and pen and may have numerous sweet oles, scattered yeast holes and other cattered gas holes; and may possess arious body characteristics in accordnce with degree of curing but pinny as holes are not permitted. For deailed specifications and classification 'body and texture characteristics acrding to the degree of curing see ables III and VI.

(3) Color. May be colored or uncored and possess various characteris$. For detailed specifications and Issification of color characteristics cording to the degree of during see bles III and VII.

4) Finish and appearance—(i) Banged and paraffin-dipped. The rind all be sound, may be slightly weak, t free from soft spots, rind rot, cks and openings of any kind. The ndage may be uneven and wrinkled t not burst or torn. The surface may rough and unattractive but shall sess a fairly good coating of parafor wax. The paraffin may be scaly blistered with mold and certain er characteristics permitted in acdance with the degree of curing but re shall be no indication that mold

entered the cheese. May be Ifed, lopsided and have high edges. !detailed specifications and classifilon of finish and appearance chareristics according to the degree of ing see Tables III and VIII.

i) Rindless. The covering or wrapshall adequately and securely enop the cheese, be fairly neat, unbroi and protect the surface but may wrinkled. The cheese may be fed, lopsided and have slight mold ler the wrapper or covering in dium and cured classifications. ere shall be no indication that mold I entered the cheese. For detailed

specifications and classification of finish and appearance characteristics of rindless according to the degree of curing see Tables III and VIII.

(d) U.S. Grade C. U.S. Grade C cheddar cheese shall conform to the following requirements and specifications:

(1) Flavor. May possess somewhat objectionable flavors and odors with certain increased tolerances in accordance with the degree of curing. For detailed specifications and classification of flavor characteristics according to the degree of curing see Tables IV and V.

(2) Body and texture. May be loose with large and connecting mechanical openings; possess various gas holes and body characteristics, with certain limitations and varying with the degree of curing. The cheese, however, shall be sufficiently compact to permit the drawing of a plug. For detailed specifications and classification of body and texture characteristics according to the degree of curing see Tables IV and VI.

(3) Color. May be colored or uncolored and possess various characteristics but not to the extent that the color is particularly unattractive. For detailed specifications and classification of color characteristics according to the degree of curing see Tables IV and VII.

(4) Finish and appearance—(i) Bandaged and paraffin-dipped. The rind may be weak and possess characteristics such as soft spots, rind rot, cracks, and openings, with certain limitations and varying with the degree of curing. The bandage may be uneven and wrinkled but not burst or torn. May have a very rough, unattractive appearance and the paraffin may be scaly and blistered, with mold and other characteristics permitted, varying with the degree of curing, but there shall be no evidence that mold has entered the cheese. May be huffed and lopsided and have high edges to a degree not permitted in the higher grades. For detailed specifications and classification of finish and appearance characteristics according to the degree of curing see Tables IV and VIII.

(ii) Rindless. The wrapper or covering shall adequately and securely en

velop the cheese, be unbroken and protect the surface but may be wrinkled and soiled. The cheese may be huffed, lopsided and have mold under the wrapper or covering in accordance with the degree of curing. There shall be no indication that mold has entered the cheese. For detailed specifications and classification of finish and appearance characteristics of rindless according to the degree of curing see Tables IV and VIII.

§ 58.2506 Explanation of terms.

(a) With respect to packaging—(1) Paraffin. Refined paraffin, amorphous wax, microcrystalline wax or any combination of such or any other suitable substance.

(2) Rindless. Cheese which has not formed a rind due to the impervious type of wrapper, covering, or container, enclosing the cheese, or by any other means of handling.

(b) With respect to flavor-(1) Very slight. Detected only upon very critical examination.

(2) Slight. Detected only upon critical examination.

(3) Definite. Not intense but detectable.

(4) Pronounced. So intense as to be easily identified.

(5) Lacking in flavor development. No undesirable and very little, if any, cheddar cheese flavor development.

(6) Feed. Feed flavors (such as alfalfa, sweet clover, silage, or similar feed) in milk carried through into the cheese.

(7) Acid. Sharp and puckery to the taste, characteristic of lactic acid.

(8) Flat. Insipid, practically devoid of any characteristic cheddar cheese flavor.

(9) Bitter. Distasteful, similar to taste of quinine. Most frequently found in aged cheese.

(10) Fruity. A sweet fruit-like flavor resembling apples; generally increasing in intensity as the cheese ages.

(11) Utensil. A flavor that is suggestive of improper or inadequate washing and sterilization of milking machines, utensils or factory equipment.

(12) Metallic. A flavor having qualities suggestive of metal, imparting a puckery sensation.

(13) Sour. An acidly pungent flavor resembling vinegar.

(14) Whey-taint. A slightly acid flavor and odor characteristic of fermented whey caused by too slow ex pulsion of whey from the curd.

(15) Yeasty. A flavor indicating yeasty fermentation.

(16) Malty. A distinctive, harsh flavor suggestive of malt.

(17) Old Milk. Lacks freshness. (18) Weedy. A flavor due to the use of milk which possesses a common weedy flavor. Present in cheese when cows have eaten weedy hay or grazed on common weed-infested pastures.

(19) Onion. This flavor is recognized by the peculiar taste and aroma sug gestive of its name. Present in milk cheese when the cows have eaten onions, garlic or leeks.

(20) Barny. A flavor characteristic of the odor of a cow stable.

(21) Lipase. A flavor suggestive of rancidity or butyric acid, sometimes associated with a bitterness.

(22) Sulfide. An objectionable flavor of hydrogen sulfide similar to the flavor of water with a high sulfur con tent.

(c) With respect to body and te ture (1) Broken down. Changed from a firm, smooth, or coarse, curdy of rubbery condition to a waxy condition similar to that of cold butter or to mealy, or pasty condition.

(2) Smooth. Feels silky; not dry and coarse or rough.

(3) Solid, compact and close. Pract cally free from openings of any kind (4) Firm. Feels solid, not soft weak.

(5) Reasonably firm. Somewhat less firm but not to the extent of materia ly injuring the keeping quality of th cheese.

(6) Waxy. When worked between the fingers, molds well like wax or cold butter.

(7) Translucent. The appearance being partially transparent.

of

(8) Curdy. Smooth but firm; whe worked between the fingers is rubber and not waxy.

(9) Coarse. Feels rough, dry an sandy.

(10) Open. Mechanical openings th are irregular in shape and are cause