262 



EXPERIMENT STATION KECORD. 



tliat without starter. The butter froni both lots was treated exactly 

 alike and was packed on the day succeeding the churning and shipped 

 immediately to a number of well-known dairy experts for scoring. 



Eleven trials were made with separator cream ripened for about 2 

 days at from 50 to 60° F. 



"The average of the scores of each kind of butter as scored on basis of 50 as per- 

 fect flavor by the different judges is summarized as follows: 



Butter from separator cream ripened 2 days at 50 to G0° F. 



Number of biittev packages scored 



Average score of normal butter 



Average score of B41 butter 



Difference In favor of normal butter 



Gurler. 



14.0 

 47.0 

 45.6 



Barber. 



22.0 



47.3 

 46.4 



Woolver- 

 ton. 



10.0 

 44.2 

 44.6 



General 

 average 

 score.' 



46.9 

 45.8 



' This score is obtained by averaging the total number of points scored and not averaging the aver- 

 ages of each judge. 



"Seven of the 11 lots were scored by Gurler and in no instance did he score the 

 'B41' higher than the normal butter; in 4 cases it scored several points lower. 



"All the 11 lots were scored by Barber and the 'B41' was likewise in no case better 

 than the normal butter. 



"Woolverton scored the 'B41' butter higher than the normal butter in 3 of the 5 

 lots of chilled butter which he tested. His scores are almost uniformly lower than 

 those of the other two judges. This is due to the fact that the butter aroma was 

 only faintly, if at all, perceptible when he scored the butter." 



Four trials were made with separator cream ripened for about 1 day 

 at 60 to 70° F. 



"In the 32 scores made by the 4 judges on the 8 different packages of butter the 

 'B41' product scores lower than normal 10 times, higher than normal 3 times, 3 times 

 the same. 



"The average of the scores of each kind of butter is indicated below: 



Butter from separator cream ripened 1 day at 60 to 70° F. 



Seven trials were made with gathered cream. 



"In the 40 scores made by 3 different judges on the above 14 packages of butter 

 the 'B41' butter scored lower than normal 14 times, higher than normal 2 times, 

 and twice the same. While the difference was not great with the exception of one 

 instance, yet the uniformity can leave no doubt as to the relative quality of the two 

 kinds of butter. 



