138 THE BUTTER INDUSTRY IN UNITED STATES [362 



butter. In connection with an experiment * conducted for 

 this purpose, it is complained that the score may not be a 

 correct measure of the quality of the butter due to the fact 

 that the personal element makes it impossible to " place the 

 score on an independent basis similar to weights and meas- 

 ures ". The very nature of the problem of course makes 

 it impossible to test the quality of the butter with the same 

 scientific exactness that can be observed in testing mechani- 

 cal forces. But that scoring is very helpful in experimental 

 work in that it points out defects which may be speedily 

 remedied by changing methods of production, is every- 

 where admitted. 



Scoring is also used for the purpose of educating butter- 

 makers in the art of making good butter. In this connec- 

 tion the butter judge is the diagnostician of poor butter. 

 He points out the defects by scoring low those grade ele- 

 ments that need improvement, and adds remarks indicating 

 the causes of the trouble. Such educational work is usually 

 carried on under the auspices of dairy associations with 

 the cooperation of state and federal dairy officials. In 

 Michigan, during the year 19 10, " 1,000 samples of butter 

 and 288 samples of cheese were scored " a by experts from 

 the Dairy Division of the United States Department of 

 Agriculture. 



1 University of Wisconsin Experiment Station, Bulletin A T o. 69. 



2 Report of Michigan Dairy and Food Commissioner for 1910, p. 9. 



