401. Cheese grading. Mechanical properties compared with quality assessed subjectively

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Abstract
An experiment is described in which ratings on some 200 cheese made on 31 different days were rated for firmness, quality, springiness and crumbliness, both when 2 weeks and 8 weeks old. Some of the relationships between the ratings are discussed, in particular the ratings for firmness and quality. By means of the firmness ratings made on the cheese at 2 weeks, twenty-eight cheese out of 211 could have been screened off, and of these twenty-eight, nine were subsequently seriously down-graded for quality. Only two cheese which were not screened off developed unsatisfactorily to the same degree. Individual differences between judges are noted, especially with regard to quality. The cheese-maker considers the cheese to be about 1 point higher in quality (on a 7-point scale) than the remaining judges. One judge who criticizes adversely about three times as many cheese as the remainder of the judges also down-grades about six batches of cheese which are not down-graded by the remaining judges.

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