u 



* Used only in Sept. expts. t ^ot sent to Montreal. 



Two points are brought out in these scoring^s. 



1. The average for flavor was higher in the lots made from sweet 

 cream Loth in the Dairy and Montreal scores. This was specially so in 

 the samples where common salt alone was used. 



2. There was not much difference in the average scorings for the dif- 

 ferent preservatives other than for salt and sodium fluoride, although the 

 latter was given a comparativelv high score at Montreal. It will also be 

 noticed that the borax lots have averaged about the same as did those 

 in which commercial preservatives were used. 



One-quarter per cent, borax and one-quarter per cent, boracic acid, 

 one-half per cent, commercial preservatives, and three-quarters of an 

 ounce of salt compared. One experiment only. 



Preservative and amount. 



1. Borax \% 



2. Boracic Acid i % . . 



3. Commercial P. i% 



4. " " 1% 



5. " " ^% 



6. " " h% 



7. Salt f oz 



Flavor 

 Max. 45 



Flavor 

 Max. 45 



Average 

 Daily Scores 



Flavor 

 Max. 45 



A V.Montreal 

 Scores 



40.7 

 40.2 

 40.5 

 41.2 

 41.0 

 41.0 

 40.7 



39.5 

 39.0 

 40.0 

 40.0 

 40.0 

 41.2 

 40.0 



Average 

 Of All 



40.1 

 39.6 

 40.2 

 40.6 

 40.5 

 41.1 

 40.3 



In this experiment preservative No. 6 seems to have given the best 

 results, although there is not so very much difference in the average scor- 

 ings of all the lots including salt. With the sweet pasteurized cream 

 the salt appears to have given nearly as good results as the preservatives. 

 Detailed Scoring of the Lots Sent to Montreal. 



As previously explained, all the July lots and one of the September 

 lots were sent to Montreal and were scored by the experts on November 



