172 BOARD OF AGRICULTURE. [Jan., 



chance for variation of opinion in regard to three of these 

 points, (i) composition, (2) keeping quality, and (3) flavor. 

 Some difference of opinion may exist as to the desirability of 

 adding to these the color of the product and the character of 

 the package containing the product. 



COMPOSITION OF MILK AND CREAM. 



By composition is meant, not that indicated by a detailed 

 chemical analysis, but such portion of the milk as is of most 

 importance in enabling us to form a judgment in regard to the 

 value of the milk for commercial purposes. Thus, in the case 

 of market milk, the per cent, of fat and solids-not-fat givjes us 

 a sufficient amount of information to enable us to judge of the 

 comparative composition of different lots of milk. In the case 

 of milk to be used for making butter or cheese and in the case 

 of cream, the per cent, of fat alone furnishes a satisfactory 

 basis for judging the composition. The fat and solids-not-fat 

 also meet the requirement of being easily found. 



Composition is an important factor in judging and grading 

 milk and cream. Thus, in market milk, the composition, other 

 things being equal, is a direct measure of the food value ; in 

 creamery milk and in cream, the composition gives the butter- 

 making value; and in cheese- factory milk, the cheese-produc- 

 ing value. 



The next point to be determined is as to what score or 

 number of points we shall allow for composition of milk, that 

 is, w^hat amount of fat and solids-not-fat shall count as perfect 

 in market milk? If we have a score of 100 points for perfect 

 milk to distribute between the qualities of composition, keeping 

 quality, flavor, etc., how many of the 100 points shall be as- 

 signed to milk that may be called perfect in composition and 

 what composition shall we regard as perfect ? These questions 

 offer opportunity for wide variation of individual opinion. 

 Now, what amount of fat and solids-not-fat shall count as 

 perfect in market milk? The following seems to be a fair 

 proposition : 



The figures used should represent as nearly as possible 

 normal milk of average composition, that is, milk containing" 

 4 per cent, of fat and 9 per cent, of solids-not-fat. This is 

 preferable to a higher standard for the reason that a standard 



