80.
a.
88F
b.
coagulate; casein; curd (para 1-42b)
c.
25 to 30 (para 1-42c)
d.
mat together; 10 to 15
e.
4; 10 to 15; cheddaring (para 1-42g)
81.
82.
83.
84.
a. acidity; sharpness
b. waxlike (para 1-42k)
85.
a. Fresh or current; 30; 60
b. Medium cured; 3
c. Cured or aged; 9 (para 1-43)
86.
(1)
e
(2)
f
(3)
b
(4)
c
(5)
d
(6)
87.
88.
89.
a.
Flavor
b.
Body and texture
c.
Color
d.
Finish and appearance (para 1-45b)
90.
91.
92.
a. 7.9; 25.9
b. fat; salt
c. month; 32 and 72 (para 1-47a)
MD0715
1-83
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