Weak..

Pasty

Crumbly.

Gassy.

Slitty.

Corky.

Pinny.

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

VS-Very Slight.

S-Slight.

D-Definite.

P-Pronounced.

(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 from the cheese may be loose and open and may have numerous sweet holes, scattered yeast holes and other scattered gas holes; and may possess various body characteristics in accordance with degree of curing but pinny gas holes are not permitted. For detailed specifications and classification of body and texture characteristics according to the degree of curing see Tables III and VI.

(3) Color. May be colored or uncolored and possess various characteristics. For detailed specifications and classification of color characteristics according to the degree of curing see Tables III and VII.

(4) Finish and appearance. (i) Bandaged and paraffin-dipped. The rind shall be sound, may be slightly weak, but free from soft spots, rind rot, cracks and openings of any kind. The bandage may be uneven and wrinkled but not burst or torn. The surface may be rough and unattractive but shall possess a fairly good coating of paraffin or wax. The paraffin may be scaly or blistered with mold and certain other characteristics permitted in accordance with the degree of curing but there shall be no indication that mold has entered the cheese.

May

be huffed, lopsided and have high edges. For detailed specifications and classification of finish and appearance characteristics according to the degree of curing see Tables III and VIII.

(ii) Rindless. The covering or wrapper shall adequately and securely envelop the cheese, be fairly neat, unbroken and protect the surface but may be wrinkled. The cheese may be huffed, lopsided and have slight mold under the wrapper or covering in medium and cured classifications. 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 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 envelop 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 expulsion of whey from the curd.

(15) Yeasty. A flavor

yeasty fermentation.

indicating

(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 suggestive of its name. Present in milk or 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 content.

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

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

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

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

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

(7) Translucent. The appearance of being partially transparent.

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

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

(10) Open. Mechanical openings that are irregular in shape and are caused by workmanship and not gas fermentation.

(11) Sweet holes. Spherical gas holes, glossy in appearance; usually about the size of BB shots; also referred to as shot or Swiss holes.

(12) Short. No elasticity to the plug and when rubbed between the thumb and fingers it tends toward mealiness.

(13) Mealy. Short body, does not mold well and looks and feels like corn meal when rubbed between the thumb and fingers.

(14) Weak. Requires little pressure to crush, is soft but is not necessarily sticky like a pasty cheese.

(15) Pasty. Usually weak body and when the cheese is rubbed between the

thumb and fingers it becomes sticky and smeary.

(16) Crumbly. Loosely knit and tends to fall apart when rubbed between the thumb and fingers.

(17) Gassy. Gas holes of various sizes and may be scattered.

(18) Slitty. Narrow elongated slits generally associated with a cheese that is gassy or yeasty. Sometimes referred to as "fish-eyes."

(19) Corky. Hard, tough, over-firm cheese which does not readily break down when rubbed between the thumb and fingers.

(20) Pinny. Numerous very small gas holes.

(d) With respect to color-(1) Uncolored. Absence of artificial coloring.

(2) Seamy. White thread-like lines that form if the pieces of curd are not properly joined together.

(3) Wavy. Unevenness of color which appears as layers or waves.

(4) Acid-cut. Bleached or faded appearance which sometimes varies throughout the cheese, appearing most often around mechanical openings.

(5) Unnatural. Deep orange or reddish color.

(6) Mottled. Irregular shaped spots or blotches in which portions are light colored and others are higher colored. Also an unevenness of color due to combining the curd from two different vats. sometimes referred to as "mixed curd."

(7) Salt spots. Large light colored spots or areas.

(8) Dull or faded. A color condition lacking in lustre or translucency.

(9) Bleached surface. A faded color beginning at the surface and progressing inward.

(10) Tiny white specks. Specks resembling grains of salt scattered throughout the cheese. They are generally associated with aged cheese.

(11) Unattractive. Abnormal or unappetizing appearance.

(e) With respect to finish and appearance (1) Wax or paraffin that adheres firmly to the surface of the cheese. Thin or thick coating with no indication of cracking, breaking, or loosening.

(2) Rind. Hard coating caused by the desiccation of the surface of the cheese. (3) Firm sound rind. Possessing a firmness and thickness (not easily dented or damaged) consistent with the size of the cheese and which is dry, smooth, and closely knit, sufficient to protect the in

66-009-72-18

terior quality from external defects; free from checks, cracks, breaks or soft spots. (4) Burst or torn bandage. A severance of the bandage usually occurring at the side seam or is otherwise snagged or broken.

(5) Wrapper or covering. Transparent or opaque material (plastic film type or foil) next to the surface of the cheese, used as an enclosure or covering of the cheese.

(6) Adequately and securely envelop. Wrapper or covering properly sealed, and entirely enclosing the cheese, with sufficient adherence for ample protection and prevention of mold.

(7) Smooth bright surface. Clean, glossy surface.

(8) Smooth surface. Not rough or

uneven.

(14) Bandage evenly placed. Overlapping the edges evenly about one inch.

(15) Irregular bandaging. Bandage improperly placed in the hoop resulting in too much bandage on one end and insufficient on the other causing overlapping; wrinkled and loose fitting.

(16) Lopsided. One side of the cheese is higher than the other side.

(17) High edge. A rim or ridge on the follower side of the cheese, which is raised in varying degrees. In extreme cases it may bend over.

(18) Defective coating. Brittle coating of paraffin that breaks and peels off in the form of scales or flakes; flat or raised blisters or bubbles under the surface of the paraffin; checked paraffin, including cracks, breaks or hairline checks in the paraffin or coating of the cheese.

(19) Cracks in the rind. Openings or breaks in the rind.

(20) Checked rind. Numerous small cracks or breaks in the rind, sometimes