DAIRY TECHNOLOGY 



DESCRIPTIVE SCORE. 



DIRECTIONS FOR SCORING 



Flavor. 



If rich, sweet, clean, and pleasant flavor and odor, score perfect (40). 

 Deduct for objectionable flavors and odors according to conditions found. 



If 3.25 per cent fat or above and 8.5 per cent solids not fat or above, 

 score perfect (25). Deduct i point for each one-fourth per cent fat below 

 3.25 and i point for each one-fourth per cent solids not fat below 8.5. 



Bacteria. 



Less than 10,000 per cubic centimeter (perfect) 20 



Over 10,000 and less than 25,000 per cubic centimeter 19 



Over 25,000 and less than 50,000 per cubic centimeter 18 



Over 50,000 and less than 75,000 per cubic centimeter 17 



Over 75,000 and less than 100,000 per cubic centimeter 16 



Deduct i point for each 25,000 above 100,000 



When an unusually large number of liquefying bacteria are present, 

 further deduction should be made according to conditions found. 



Acidity. 



If 0.2 per cent or below, score perfect (5). Deduct i point for each o.oi 

 per cent above 0.2 per cent. (If Mann's test is used, discontinue adding 

 indicator on first appearance of a pink color.) 



Appearance of Package and Contents. 



If a package is clean, free from metal parts, and no foreign matter can 

 be detected in the contents, score perfect (10). Make deductions accord- 

 ing to conditions found. 



