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(a) Brick or muenster cheese.
(b) Cheddar.
(d) Granular.
(e) Monterey (Jack) cheese.
(f) Swiss cheese.
(g) Washed curd.
(4)“Cheese box” means any wood, fiber, corrugated metal, plastic, fiberglass, or veneer container used as a receptacle for cheese.
(5)“Cheese hoop” means a form used to mold any of the various styles of cheese described under s. ATCP 81.30.
(6)“Cheese style” means the shape, size and weight of a manufactured unit of cheese which conforms to the standards for the particular style under s. ATCP 81.30.
(7)“Code number 55” means the code number, established as part of the uniform national coding system under P. L. 89-306, which indicates that a particular lot of cheese was manufactured at a dairy plant in Wisconsin.
Note: The numerical national uniform coding system was developed under P. L. 89-306 and is recommended for use by the Ninth National Conference on Interstate Milk Shipments.
(8)“Color characteristics” for purposes of grading cheese under this chapter include the following traits:
(a) “Acid-cut” means a bleached or faded appearance which sometimes varies throughout the cheese but is present most often around mechanical openings.
(b) “Bleached surface” means that a faded color begins at the surface of the cheese and progresses inward.
(c) “Dull or faded” means that the color of the cheese lacks lustre or translucency.
(d) “ Mottled” means the presence of irregular shaped spots or blotches in which portions of the cheese are light colored and others are darker in color, or an unevenness of color due to mixing or combining the curd from 2 different vats.
(e) “Salt spots” means the presence of large light-colored spots or areas.
(f) “Seamy” means the presence of white thread-like lines that form if the pieces of curd are not properly joined together.
(g) “Tiny white specks” means that specks resembling grains of salt, and generally associated with aged cheese, are scattered throughout the cheese.
(h) “Unattractive” means an abnormal or unappetizing appearance.
(i) “Uncolored” means the absence of any artificial coloring.
(j) “Unnatural” means the presence of a deep orange or reddish color.
(k) “Wavy” means an unevenness of color which appears as layers or waves in the cheese.
(9)“Department” means the state of Wisconsin department of agriculture, trade and consumer protection.
(10)“Diameter” means the measurement of the diameter at the larger end of cylindrically shaped cheese.
(10m)“Eye and texture characteristics” includes the following traits, for purposes of Swiss cheese grading under this chapter:
(a) “Afterset” means that there are small eyes caused by secondary fermentation.
(b) “Blind” means that no eyes are formed.
(c) “Cabbage” means that there are so many eyes in most of the cheese that the eyes crowd each other and leave only a paper-thin layer of cheese between eyes, causing the cheese to have a cabbage appearance and very irregular eyes.
(d) “Checks” means that there are small, short cracks within the body of the cheese.
(e) “Collapsed” means that eyes are improperly formed, so that they appear flattened or buckled rather than round or slightly oval.
(f) “Dead” means that eyes have completely lost their glossy or velvety appearance.
(g) “Dull” means that eyes have lost some of their bright shiny luster.
(h) “Frog mouth” means that eyes are lenticular or spindle-shaped.
(i) “Irregular” means that eyes are not properly formed as round or slightly oval openings, but are not accurately described by other terms under this subsection.
(j) “Large eyed” means that a majority of eyes are more than 13/16 inch in diameter. “Large eyed” includes all the following:
1. “Slight large eyed” means that a majority of eyes are more than 13/16 inch but less than one inch in diameter.
2. “Definite large eyed” means that a majority of eyes are more than one inch in diameter.
(k) “Nesty” means that, in localized areas, there are too many small eyes.
(L) “One sided” means that eyes are reasonably developed on one side of the cheese and underdeveloped on the other.
(m) “Overset” means that there are too many eyes.
(n) “Picks” means that there are small irregular or ragged openings in the body of the cheese.
(o) “Relatively uniform eye size” means that the majority of eyes are within the size range specified in s. ATCP 81.70 (3), and that the difference in diameter between the smallest and largest of that majority of eyes is not more than ¼ inch.
(p) “Rough” means that eyes do not have smooth, even walls.
(q) “Shell” means that eyes have wall surfaces that look like rough-shelled nuts.
(r) “Small eyed” means that a majority of eyes are less than 3/8 inch in diameter. “Small eyed” includes all the following:
1. “Slight small eyed” means that a majority of eyes are less than 3/8 inch but more than 1/8 inch in diameter.
2. “Definite small eyed” means that a majority of eyes are less than 1/8 inch in diameter.
(s) “Splits” means that the body of the cheese contains sizable cracks, usually in parallel layers and usually clean cut.
(t) “Streuble” means that there are too many small eyes just under the surface of the cheese.
(u) “Underset” means that there are too few eyes in the cheese.
(v) “Uneven” means eyes are reasonably developed in some areas and underdeveloped in others.
(11)“Finish and appearance characteristics” for purposes of grading cheese under this chapter include the following traits:
(a) “Bandage evenly placed” means that a cheese is uniformly wrapped in cheesecloth with approximately one inch overlapping of the edges.
(b) “Burst or torn bandage” means a severance or other snag or break in the cheese cloth wrap used in the manufacture of certain cheese styles, usually occurring at the side seam.
(c) “Checked rind” or “curd openings” means the presence of numerous small cracks or breaks in the rind, sometimes following the outline of curd particles.
(d) “Cracks in the rind” means the presence of openings or breaks in the cheese rind.
(e) “Defective coating” means any of the following conditions in the wax or paraffin coating:
1. Brittle coating of paraffin that breaks and peels off in the form of scales or flakes.
2. Flat or raised blisters or bubbles under the surface of the paraffin.
3. Checked paraffin, including cracks, breaks or hairline checks in the paraffin coating on the cheese.
(f) “Firm, sound rind” means that the external surface of the cheese is firm and thick consistent with the size of the cheese; is not easily dented or damaged; is dry, smooth and closely knit to protect the interior quality from external defects; and is externally free from checks, cracks, breaks or soft spots.
(g) “High edge” means the cheese has, on its follower side, a rim or ridge which is raised in varying degrees or, in extreme cases, bent over.
(h) “Huffed” means that a cheese is swollen because of gas fermentation and has become rounded oval in shape rather than flat.
(i) “Irregular bandaging” means an overlapping, wrinkled and loose fitting bandage caused when the cheesecloth wrap is improperly placed in the cheese hoop, resulting in too much bandage on one end and an insufficient amount on the opposite end.
(j) “Lopsided” means the cheese style is asymmetrical or higher on one side than on the other side.
(k) “Mold under bandage and paraffin” means that spots or areas of mold have formed under the paraffin, or that mold has penetrated from the surface to the interior and continued to develop.
(L) “Mold under wrapper or covering” means that spots or areas of mold have formed under the wrapper or on the cheese.
(m) “Rind” means a hard coating caused by desiccation of the surface of the cheese.
(n) “Rind rot” means the presence of soft spots on the rind which have become discolored and have decayed or decomposed.
(o) “Rough surface” means the exterior of the cheese lacks smoothness.
(p) “Smooth, bright surface” means a clean, glossy exterior cheese surface.
(q) “ Smooth surface” means a cheese surface which is not rough or uneven.
(r) “Soft spots” means areas on the exterior of the cheese which are soft to the touch and are also usually faded and moist.
(s) “Soiled surface” means a cheese surface containing milkstone, rust spots or other discoloration.
(t) “Sour rind” means a fermented rind condition which is usually confined to the faces of the cheese.
(u) “Surface mold” means mold occurring on the paraffin or exterior surface of the cheese.
(v) “Wax or paraffin” means a uniform coating of wax or paraffin that adheres firmly to the surface of the cheese, which may either be thin or thick, but which has no indication of cracking, breaking or loosening.
(w) “Weak rind” means that the exterior of a cheese is thin and possesses little or no resistance to pressure.
(x) “Wet rind” means that moisture adheres to the surface of the rind. It may or may not soften the rind or cause discoloration.
(y) “ Wrapper or covering” means a plastic film or foil wrap which completely covers and seals the surface of a cheese, and which adheres sufficiently to prevent or protect against the growth of mold.
(12)“Flavor characteristics” for purposes of grading cheese under this chapter include the following traits:
(a) “Acid” means the cheese is sharp and puckery to the taste or has a taste which is characteristic of lactic acid.
(b) “Barny” means a flavor trait characteristic of the odor of a milking barn, stable or cow yard.
(c) “Bitter” means a distasteful flavor characteristic of quinine which is most frequently found in aged cheese varieties.
(d) “Feed” means the presence of one or more feed flavors such as alfalfa, sweet clover, silage or similar feed, carried through from the milk used in the manufacture of the cheese into the finished product.
(e) “Flat” means an insipid flavor or one which is practically devoid of any characteristic cheese flavor for the applicable variety.
(f) “Fruity” means a sweet, fruit-like flavor resembling apples which generally increases in intensity as a cheese ages.
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Published under s. 35.93, Stats. Updated on the first day of each month. Entire code is always current. The Register date on each page is the date the chapter was last published.