established on the basis of characteristics present in any vat of cheese. The final U.S.
Grade is established on the basis of the lowest rating of any one of the quality factors.
d. Establishing a Grade. When establishing a grade for Cheddar cheese, all
grading factors must be considered, since no cheese can be graded higher than its
lowest quality factor.
Flavor................................... Grade A
Body and Texture................. Grade AA
Finish and Appearance.........Grade A
Final U.S. Grade...................Grade B
e. Example of Grading. An example of grading is: a sample of Cheddar
cheese 100 days old (this classifies it as medium cured). It has a slight feed flavor (this
classifies the sample as tentative Grade A). The body and texture are slightly curdy
(this classifies the sample as Grade A). The color is normal for a classification of Grade
AA. The finish and appearance are excellent for a classification of Grade AA. The final
grade assigned to this Cheddar cheese is U.S. Grade A. The military does not procure
U.S. Grade C.
f. Detailed Quality Factors. The quality factors for US Grade A of Cheddar
cheese, according to U.S. Standards for Grades of Cheddar Cheese, are provided in
figures 1-9 and 1-10. U.S. Grade AA is, of course, a little better and U.S. Grade B a
little poorer than the factors specified.
1-46. EVAPORATED MILK
a. Definition. Evaporated milk is a concentrated homogenized dairy product
resulting from the removal of a portion of water to a point that the finished product
contains not less than 7.9 percent milkfat and not less than 25.9 percent total milk
solids. It is the most widely used concentrated milk. Evaporated milk is essentially the
same as plain condensed milk except that it is sterilized with heat.
b. Processing and Use. The characteristic venthole can is used to package
evaporated milk. After the milk is canned, the cans are placed in a sterilizer and heated
under pressure to a temperature between 235 and 245F (113 to 118C) for
approximately 15 minutes. After sterilization, the product is cooled to approximately
90F (32C), coded, labeled, and packed. Evaporated milk is used for cooking
purposes, as a substitute for fresh milk and cream, as coffee cream, and as a resale
item in commissaries for use as baby food and other household needs.
c. Two Common Defects. Defects will occasionally develop during the storage
of evaporated milk. Two of the most common are fat separation and salt separation.
Fat separation may be caused by improper homogenization and excessive heat during