1907.] METHODS OF JUDGING MILK AND CREAM. 



177 



examined. The following form serves as an illustration of a 

 commercial score-card : 



Name or number identifying sample, 



Date, Judge, 



Qualities. 

 Composition, 

 Keeping power, 

 Flavor, 

 Color, 



Total, 



Score-points. 

 40 

 30 

 25 



5 



100 



icore of Sample. 



3!=; 

 28 



25 



5 

 93 



In dairy schools and competitive public exhibitions, where 

 the main object is educational, the reason for each score should 

 be given and a special score-card used, something like the 

 following : 



Numerical and Descriptive Score-card. 



Date Judge 



Namtf or number identifying sample. 



Material examined 



Numerical score Composition Keeping quality Flavor Color, &c. 



Perfection 40 30 25 5 



Score given — — — — 



Descriptive score (indicate details of scoring below by figures and 

 checking.) 



Composition Kbepino Quality 



Perfect Perfect 



Per ct. of fat, Per ct. acidity, 



" " " solidsnot-fat Dirt 



Abnormal fermentations Weedy 

 No. of bacteria 



Tainted 



The scoring is used as a basis of grading milk. The fol- 

 lowing system of grading market milk is suggested. 



GRADING MARKET MILK. 



In the case of butter and cheese, three or more grades are 

 recognized, the various grades being based largely upon the 

 results of scoring. A less complicated system is necessary 



Agr. — 12 



