462 BUTTER SCORING 



creamy texture, showing excellent quality of cream, may be 

 given a flavor score of 38, 39, 40 or 41 points, or higher, or a total 

 of 93, 94, 95 or 96 or higher, according to the pronouncedness 

 of these desirable qualities. 



"Firsts." -Butter which is of clean flavor but lacks the char- 

 acteristic delicacy of aroma, and is perfect in body, color and 

 salt, is considered a good "Firsts," meriting a flavor score of 35 

 to 36 points, or a total score of about 90 to 91 points. 



Butter with a slightly acid flavor and aroma, or that shows 

 traces of weedy flavor or other slight flavor defects might still 

 be classed as a "Firsts," with a flavor score of 33 to 34 points 

 and a total score of 88 to 89 points, provided that it is perfect in 

 body, color and salt. 



"Seconds." Butter that shows slight rancidity, fishiness, 

 oily or metallic flavor, garlic flavor, or yeasty flavor, is classed 

 as a "Seconds," with a flavor score of 28 to 32 inclusive, and a 

 total score of 83 to 87 inclusive, the exact score varying with 

 the intensity of the defect. 



. "Thirds." Butter with a strongly rancid, tallowy, fishy, or 

 other intense off-flavor is scored as "Thirds." 



Butter with a leaky texture or leaky or crumbly body 

 would not be accepted as an "Extras." These defects would cut 

 its score on body such texture from 1 to 3 points. If of clean 

 flavor and perfect color, such butter might score a good "Firsts." 



Butter that is pronouncedly mottled is cut from 3 to 5 

 points on color. If otherwise of good quality and clean flavor 

 it would be classed as a "Firsts." 



Butter that is gritty and excessively salty may be cut from 

 ^2 to 2 points on salt according to the intensity of the defect. 

 Such butter usually has a coarse flavor. If it shows no distinct 

 off-flavor, it may be classed as a "Firsts." 



In rare cases only is butter scored down on package, but 

 it should be understood that the neatness and cleanliness of the 

 package makes a favorable impression on the judge, while an 

 untidy and soiled package tends to condemn the goods. 



Method of Scoring. The scoring of butter is most conven- 

 iently done by the use of a butter trier. A plug of butter is 

 removed from the package by boring from top to bottom of 



