460 BUTTER SCORING 



butter should be worked in the normal way, avoiding over- 

 churning and overworking and excessive incorporation of air, 

 all equipment and rooms in the factory in which the cream and 

 butter is handled and exposed should be kept clean, the butter 

 should be packed and stored under approved conditions and 

 should reach the cold storage with the least possible delay after 

 manufacture. 



CHAPTER XVI. 

 BUTTER SCORING. 



Definition. The scoring or judging of butter refers to the 

 examination of butter for flavor and aroma, body and texture, 

 color, salt and package. 



Purpose. The primary object of scoring butter is to de- 

 termine its quality and market value. The bulk of the butter 

 that reaches the wholesale receivers, jobbers and commission 

 men is scored and most of this butter is sold "over the trier" 

 and paid for on the basis of the grade to which its score 

 entitles it. 



Butter intended for storage usually is, and always should 

 be, most carefully scored in order to ascertain its fitness for 

 storage. Butter showing a weak body and tendency toward an 

 oily, metallic or fishy flavor is unsafe to go into storage. Such 

 butter is prone to become fishy or develop other storage flavors 

 with age. Careful scoring before permitting its entrance into 

 cold storage may save the owner from heavy loss at the end of 

 the storage period. 



At butter scoring contests such as are held at County, State 

 and National fairs and shows, the careful scoring of the butter 

 judges and their criticisms and instructions, are often of great 

 help to the buttermaker in his efforts to eliminate butter defects 

 and to improve upon his methods of manufacture. 



The butter should be scored not only by the buyer and the 

 educational judge but by the buttermaker himself. He should 

 have accurate knowledge of the quality of butter that leaves his 

 factory and he can secure this knowledge only by carefully 

 scoring each churning. This scoring should not be done at the 

 churn, however, for the quality of the fresh butter at the churn 



