176 BOARD OF AGRICULTURE. [Jan., 



too high in color or not of the right shade. Color is observed by 

 direct inspection in comparison with a sample of milk that is 

 regarded as standard. 



SCORING MILK. 



The qualities we have been considering, viz., composition, 

 keeping quality, flavor and color, are intended for use in judg- 

 ing and scoring milk. For the reasons previously given, the 

 following scale of points is suggested : 



Composition, 40 



Keeping power, 30 



Flavor, 25 



Color, 5 



If desired color may be omitted and flavor increased to 30. 



The method of scoring is as follows : The milk is ex- 

 amined for the qualities mentioned in the manner already 

 described and the defects are indicated by deductions from the 

 perfect score in the following manner : 



( 1 ) Composition. The perfect score is 40 points and this 

 is reduced i point for each .1 per cent, below 4 per cent, of 

 fat and i point for each .1 per cent, below 9 per cent, of solids- 

 not-fat. 



(2) Keeping quality. The perfect score of 30 points is 

 to be reduced (a) i point for each .01 per cent, of acidity 

 above .18 per cent., (b) a certain number of points, according 

 to the judgment of the examiner, for dirt in suspension, (c) 

 also for any abnormal results shown by the fermentation test, 

 and (d) i point for each 100,000 bacteria above 100,000 in 

 one cubic centimeter of milk, when this determination is made. 



(3) Flavor. The perfect score of 25, is reduced by the 

 presence of abnormal odors or tastes, the examiner using his 

 judgment as to the amount of reduction required. 



(4) Color. The perfect score of 5 is reduced for any 

 marked variation from the usual color of milk. 



SCORE CARDS. 



For convenience, score-cards are used in keeping records 

 of the results of judging and scoring where many samples are 



