178 BOARD OF AGRICULTURE. [Jan., 



for market milk. Two grades would probably be found suf- 

 ficient for practical purposes. The following suggestions are 

 made for these grades : 



Grade i. (i) Composition, not less than (a) 3.5 per cent. 

 of fat and (b) 8.8 per cent, of solids-not-fat. 



(2) Keeping quality, (a) acidity not over .2 per cent., 

 (b) Freedom from dirt in suspension, (c) Freedom from 

 objectionable ferments. 



(3) Flavor, normal taste and practically no odor. 



The total score for milk of the first grade should be not 

 lower than 90. All other milk should be second grade. Milk 

 in the first class should sell at a premium. 



JUDGING AND SCORING MILK USED FOR BUTTER AND CHEESE- 

 MAKING. 



A somewhat diflferent system is used for creamery milk. 

 (i) Give perfect keeping quality 50 points and perfect flavor 

 50 points. Judge and score on this basis. (2) For each 

 point the milk scores below 100, deduct .01 from the per cent, 

 of fat found in the milk. (3) Use the result thus obtained as 

 the actual per cent, of fat on which to base dividends. 



Illustration : A milk containing 4.5 per cent, of fat scores 

 40 points on keeping quality and 40 points on flavor. The 

 value of the fat equals 4.5 less .2 (.01x20), which is 4.3, 



When creamery patrons realize that lack of cleanliness 

 means decrease of fat and of dividends, they have a funda- 

 mental incentive for producing cleaner milk. 



JUDGING AND GRADING CERTIFIED MILK. 



Certified milk is usually guaranteed in respect to composi- 

 tion and cleanliness. Therefore, in judging such milk, use the 

 guaranties as a basis for scoring and otherwise proceed as in 

 the case of market milk. 



JUDGING MARKET CRE.\M. 



In judging cream, the same factors of quality are used as 

 in the case of milk except that in composition the per cent. 

 of fat alone is used. One other change might be made and 



