1907.] METHODS OF JUDGING MILK AND CREAM. I7I 



milk and cream. Milk that contains any form of adulterant 

 or that is below legal requirements in composition should be 

 understood as being excluded from the application of any 

 system of judging. It is condemned to start with. 



I St. It should cover essential points and those only, that 

 is, points that are actually important in showing the real value 

 of milk or cream. 



2d. The system should require as little equipment as pos- 

 sible. The only special apparatus required for judging butter 

 or cheese is the little instrument known as a trier, which is 

 used in drawing the samples. We can not hope for such sim- 

 plicity in milk and cream tests. 



3d. The method of judging milk and cream should con- 

 sume as little time as possible, because many samples must 

 often be tested in a short time, and results must often be known 

 as soon as possible. 



4th. The ideal method must be efficient, that is, it must 

 enable one to place upon different samples of milk or cream 

 such a commercial valuation as will represent their relative 

 values. 



CLASSES OF MILK AND CREAM. 



Somewhat different methods of judging are required for 

 different classes of milk and cream and so, for convenience, in 

 this discussion, we will classify milk as follows, according to 

 the purposes for which it is to be used : 



(i) Market milk, milk sold for direct consumption as 

 such ; 



(2) Creamery milk, that used for butter-making; 

 • (3) Cheese-factory milk, that used for cheese-making; 



(4) Certified milk, milk produced under certain specified 

 sanitary conditions and reaching a guaranteed stand- 

 ard of composition. 



Similarly, cream may be classified as 



(i) Market cream, cream to be consumed as such, and 



(2) Cream for butter-making. 



FACTORS DETERMINING VALUE OF MILK AND CREAM. 



In selecting points of quality to use as a basis in judging 

 milk and cream, what are the essential ones? There is little 



