Limburger cheese should be regular in shape. The rind should not be cracked or broken nor the sides bulged, nor should it be lopsided. It should have the pronounced characteristic flavor, without other objectionable flavors due to undesirable fermentations. The body should be uniform throughout. It is common to find cheeses that have not a uniform body, due to lack of curing; a small part of the interior at the center will be hard and not cured, while the remainder of the cheese will be soft and buttery. The color should be uniform. When not entirely cured, the uncured part at the center is usually of a lighter color. The cheese should contain the proper amount of salt. The most common defect is in the flavor. If the milk is not free from bad odors and flavors, these are apt to be more pronounced in the cheese than in the milk. (For care of milk see Chapter II.) Gas-forming fermentations are very bad in this variety of cheese as they cannot be controlled and give the cheese a bad flavor and a "gassy body." When a cheese is gassy, the sides are most liable to be bulged and the body is full of gas holes or pockets. Another defect is a sour cheese. This is caused by the development of too much acid in the milk or during the manufacturing process. A sour cheese usually cures slowly and has a pronounced sour taste. The body is hard and bitter. If the cheese contains too much moisture, it will cure rapidly and the body will be very soft and pasty. In extreme cases it will be so soft that it will run when the rind is broken. On the other hand if the cheese does not contain sufficient moisture, it will cure very slowly and the body will be hard and dry and sometimes crumbly. There is no standard score-card for judging Limburger cheese. The Wisconsin Cheese-makers Association[62] uses the following score-card for Limburger: Flavor 40 Texture 40 Color 10 Salt 5 Style 5 --- Total 100 +164. Yield and composition of Limburger.+--The yield of cheese depends on: (1) the amount of fat and other solids in the milk from which it is made; (2) the amount of moisture incorporated into cheese; (3) the loss of solids during the manufacturing process.