CHAPTER X 



Butter Judging and Grading 



BUTTER varies greatly in those qualities which 

 please the consumer. As yet no exact method has 

 been devised for measuring those qualities ; there- 

 fore they remain a matter of individual judgment 

 influenced by those variations in physical condition 

 to which all persons are more or less subject. For 

 the purpose of education and commercial con- 

 venience, the qualities of butter are grouped under 

 five heads, to which a mathematical value is assigned 

 according to the relative importance of the re- 

 spective groups. This constitutes the score card 

 which is generally used by the State and national 

 dairy associations and in the large butter markets. 



SCORE CARD 



No 



Perfect Score Remarks 



Flavor 45 



Body 25 



Color 15 



Salt 10 



Style 5 



Total loo 



Date Scored by 



For the purpose of examining butter in the market 

 an instrument called a trier is used. If a tube 6 to 15 

 inches in length was split in two equal parts and a 



