ATCP 81.01ATCP 81.01 Definitions. As used in this chapter: ATCP 81.01(2)(2) “Body and texture characteristics” for purposes of grading cheese under this chapter include the following traits: ATCP 81.01(2)(a)(a) “Broken down” means the condition of the cheese has 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. ATCP 81.01(2)(b)(b) “Coarse” means a cheese is rough, dry and sandy to the touch. ATCP 81.01(2)(c)(c) “Corky” means a cheese texture that is hard, tough and overly firm and is characterized by failure of the cheese to readily break down when rubbed between the thumb and fingers. ATCP 81.01(2)(d)(d) “Crumbly” means that cheese is loosely knit and tends to fall apart when rubbed between the thumb and fingers. ATCP 81.01(2)(e)(e) “Curdy” means a cheese is smooth but firm, and when worked between the fingers, is rubbery and not waxy. ATCP 81.01(2)(f)(f) “Firm” means the body of the cheese feels solid and is not soft or weak. ATCP 81.01(2)(g)(g) “Gassy” means that cheese contains gas holes of various sizes which may be scattered or unevenly distributed throughout the cheese. ATCP 81.01(2)(h)(h) “Mealy” means cheese has a short body texture, does not mold well, and looks and feels like corn meal when rubbed between the thumb and fingers. ATCP 81.01(2)(i)(i) “Open” means that irregularly shaped mechanical openings, caused by workmanship and not gas fermentation, are present. ATCP 81.01(2)(j)(j) “Pasty” means that cheese has a weak body, and that it becomes sticky and smeary when rubbed between the thumb and fingers. ATCP 81.01(2)(k)(k) “Pinny” means the presence of numerous and very small gas holes in a cheese. ATCP 81.01(2)(L)(L) “Reasonably firm” means the body of the cheese is somewhat less than firm, but not to the extent of materially injuring the keeping quality of the cheese. ATCP 81.01(2)(m)(m) “Short” means that there is no elasticity to the cheese plug removed by means of a grading trier, and that the plug tends toward mealiness when rubbed between the thumb and fingers. ATCP 81.01(2)(n)(n) “Slitty” means that cheese contains narrow, elongated slits which are generally associated with a cheese that is“gassy” or “yeasty”. Slits in cheese having this characteristic may sometimes be referred to as “fish eyes”. ATCP 81.01(2)(o)(o) “Smooth” means the surface of the cheese feels silky, and is not dry, coarse or rough. ATCP 81.01(2)(p)(p) “Solid, compact and close” means the texture of the cheese has practically no openings of any kind. ATCP 81.01(2)(q)(q) “Sweet holes” means that small spherical gas holes, approximately the size of BB shots, are present. Sweet holes may also be referred to as “shot” or “Swiss holes”. ATCP 81.01(2)(r)(r) “Translucent” means a cheese has the appearance of being partially transparent. ATCP 81.01(2)(s)(s) “Waxy” means that a cheese, when worked between the fingers, molds well like wax or cold butter. ATCP 81.01(2)(t)(t) “Weak” means a cheese requires little pressure to crush and is soft but not necessarily sticky like a pasty cheese. ATCP 81.01(3)(3) “Cheese” means a dairy product prepared from the pressed curd of milk and includes the following varieties with or without rind formation: