1907.] METHODS OF JUDGING MILK AND CREAM. I75 



ordinary market milk, properly handled, there should be no 

 marked odor and nothing at all offensive. The taste should 

 be slightly saline and rich but without other marked features. 

 There should, particularly, be no unpleasant after-taste. 



The abnormal odors and tastes noticeable in market milk, 

 otherwise good, come from two sources : ( i ) From certain 

 things eaten by^the cow, and (2) from the direct absorption of 

 strong-smelling substances present in the air surrounding the 

 milk, such as manure, ensilage, cabbage, etc. We do not 

 usually have to deal with ill-smelling products developed in 

 the milk as products of fermentation, except in case of milk 

 that has been kept under conditions that favor rapid aging. 



The presence of such abnormal flavors in market milk may 

 not be perceived by tasting or smelling the milk under ordinary 

 conditions. They become more readily perceptible by placing 

 some of the milk in a perfectly clean fruit- jar or bottle, closing 

 fairly tight and warming to ioo°F. for a brief time. On open- 

 ing the jar or bottle after such heating, any abnormal odor is 

 made prominent, even though previously imperceptible. 



Milk may be called perfect in flavor when it is free from 

 any abnormal odor or taste, but not insipid. 



For perfect flavor, a score of 25 points should be allowed, 

 or, 30 points, if color and package are not considered. In 

 actual experience, flavor does not hold the same kind of rela- 

 tion to market milk as to cheese and butter. A flavor that is 

 imperceptible in the ordinary consumption of milk usually 

 becomes concentrated in the process of butter or cheese-making 

 and usually affects seriously the final product. A flavor must 

 be very bad, indeed, to render milk useless for cooking or for 

 purposes other than direct drinking. 



Deductions for imperfect flavors must be made according 

 to the experienced judgment of the operator. 



COLOR OF MILK. 



Market milk should be of a slightly yellowish color, which 

 is strikingly different from the white or bluish color of skimmed 

 or watered milk, but it should be as deep as the color of good 

 cream. Milk may be artificially colored but is then apt to be 



