§ 58.2471 - Explanation of terms.

(a) With respect to types of surface protection:

(1) Paraffin. Refined paraffin, amorphous wax, microcrystalline wax, or any combination of such or any other suitable substance.

(2) Paraffin dipped. Cheese that has been coated with paraffin.

(3) Rind. A hard coating caused by the dehydration of the surface of the cheese.

(4) Rinded. A protection developed by the formation of a rind.

(5) Rindless. Cheese which has not formed a rind due to the impervious type of wrapper, covering, or container, enclosing the cheese.

(6) Wrapped. Cheese that has been covered with a transparent or opaque material (plastic film type or foil) next to the surface of the cheese.

(7) Wrapper or covering. A plastic film or foil material next to the surface of the cheese, used as an enclosure or covering of the cheese.

(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) Undesirable. Those listed in excess of the intensity permitted or those characterizing flavors not listed.

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

(6) Barny. A flavor characteristic of the odor of a poorly ventilated cow barn.

(7) Bitter. Distasteful, similar to the taste of quinine.

(8) Feed. Feed flavors (such as alfalfa, sweetclover, silage, or similar feed) in milk which have carried through into the cheese.

(9) Flat. Insipid, practically devoid of any characteristic monterey (monterey jack) cheese flavor.

(10) Fruity. A fermented, sweet, fruit-like flavor resembling apples.

(11) Lacking in flavor development. No undesirable and very little, if any, monterey (monterey jack) cheese flavor development.

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

(13) Old milk. Lacks freshness.

(14) Onion. A flavor 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.

(15) Rancid. A flavor suggestive of rancidity or butyric acid; sometimes associated with bitterness.

(16) Sour. An acid, pungent flavor resembling vinegar.

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

(18) Weedy. A flavor present in cheese when cows have eaten weedy hay or grazed on weed-infested pasture.

(19) Whey-taint. A slightly acid flavor characteristic of fermented whey.

(20) Yeasty. A flavor indicating yeast fermentation.

(c) With respect to body and texture:

(1) Very slight. Detected only upon very critical examination and present only to a minute degree.

(2) Slight. Barely identifiable and present only to a small degree.

(3) Definite. Readily identifiable and present to a substantial degree.

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

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

(6) Crumbly. Tends to fall apart when rubbed between the thumb and fingers.

(7) Curdy. Smooth but firm; when worked between the fingers is rubbery and not waxy or broken down.

(8) Firm. Feels solid, not soft or weak.

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

(10) Loosely knit. Curd particles which are not well-matted and fused together.

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

(12) Mechanical openings. Irregular shaped openings that are caused by variations in make procedure and not caused by gas fermentation.

(13) Pasty. Is usually a weak body and when the cheese is rubbed between the thumb and fingers becomes sticky and smeary.

(14) Pinny. Numerous very small gas holes.

(15) Reasonably firm. Somewhat less firm but not to the extent of being weak.

(16) Short. No elasticity in the cheese plug and when rubbed between the thumb and fingers, the cheese tends toward mealiness.

(17) Slitty. Narrow, elongated slits generally associated with a cheese that is gassy or yeasty. These slits may sometimes be referred to as “fish-eyes.”

(18) Sweet holes. Spherical gas holes which are glossy in appearance and usually about the size of BB shots. These gas holes are sometimes referred to as “shot holes.”

(19) Weak. The cheese plug is soft but is not necessarily sticky like a pasty cheese and requires little pressure to crush.

(d) With respect to color:

(1) Very slight. Detected only upon very critical examination and present only to a minute degree.

(2) Slight. Barely identifiable and present only to a small degree.

(3) Acid-cut. A bleached or faded color which sometimes varies throughout the cheese and appears most often around mechanical openings.

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

(5) Dull or faded. A color condition lacking in luster or translucency.

(6) Mottled. Irregular shaped spots or blotches in which portions are not uniform in color. Also an unevenness of color due to combining the curd from two different vats, sometimes referred to as “mixed curd.”

(7) Natural. White to light cream in color.

(8) Salt spots. Large light-colored spots or areas.

(9) Unnatural. Any color which is not white to light cream.

(10) Wavy. An unevenness of color which appears as layers or waves.

(e) With respect to finish and appearance:

(1) Very slight. Detected only upon very critical examination and present to a minute degree.

(2) Slight. Barely identifiable and present to a small degree.

(3) Definite. Readily identifiable and present to a substantial degree.

(4) Adequately and securely enveloped. The wrapper or covering is properly sealed and entirely encloses the cheese with sufficient adherence to the surface of the cheese to protect it from contamination or dehydration.

(5) Bandage. Cheese cloth used to wrap cheese prior to dipping in paraffin.

(6) Bandage evenly placed. Placement of the bandage so that it completely envelops the cheese and overlaps evenly about one inch.

(7) Bright surface. Clean, glossy surface.

(8) Burst or torn bandage. A severance of the bandage usually occurring at the side seam; or when the bandage is otherwise snagged or broken.

(9) Checked rind. Numerous small cracks or breaks in the rind which sometimes follows the outline of curd particles.

(10) Defective coating. A 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.

(11) Firm sound rind. A 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 interior quality from external defects; free from checks, cracks, breaks, or soft spots.

(12) High edge. A rim or ridge on the side of the cheese.

(13) Huffed. A block of cheese which is swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of having flat surfaces.

(14) Irregular press cloth. Press cloth improperly placed in the hoop resulting in too much press cloth on one end and insufficient on the other causing overlapping; wrinkled and loose fitting.

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

(16) Mold under bandage and paraffin. Mold spots or areas under the paraffin.

(17) Mold under wrapper or covering. Mold spots or areas under the wrapper or covering.

(18) Rind rot. Soft spots on the rind that have become discolored and are decayed or decomposed.

(19) Rough Surface. Lacks smoothness.

(20) Smooth surface. Not rough or uneven.

(21) Soft spots. Areas soft to the touch and which are usually faded and moist.

(22) Soiled surface. Milkstone, rust spots, or other discoloration on the surface of the cheese.

(23) Sour rind. A fermented rind condition, usually confined to the faces of the cheese.

(24) Surface mold. Mold on the exterior of the paraffin or wrapper.

(25) Wax or paraffin that adheres firmly to the surface of the cheese. A coating with no cracks, breaks, or loose areas.

(26) Weak rind. A thin rind which possesses little or no resistance to pressure.