COMMERCIAL TESTING OF BUTTER AND CHEESE 227 



(5) Uneven salt in butter is lack of uniformity, some 

 portions of butter being more salty than others. 



Appearance. Under this head are included the 

 manner of packing, the attractive appearance of the 

 package, cleanliness, etc. 



Testing appearance. When the cover of the pack- 

 age is removed for sampling the butter, the appearance 

 of the surface of the butter is noticed. The outside of 

 the package is also examined. The two general quali- 

 ties that must be kept in mind in this connection are 

 cleanliness and neatness. 



Terms describing appearance. The quality of ap- 

 pearance of butter may be considered under two heads, 

 (i) finish and (2) package. 



1 i ) Finish in appearance, in connection with exam- 

 ining butter, refers to the manner of packing. The 

 finish is perfect when the package is lined with paraf- 

 fin or with a good quality of parchment paper, neatly 

 placed, and the package well filled, the surface being 

 even and bright. The package should be just evenly 

 full. The top should be neatly covered with cheese- 

 cloth saturated with brine. 



(2) Package. The package is regarded as perfect 

 when of good material, well-made, clean, and neat in 

 appearance. In the same lot of butter the packages 

 should all be alike in size and shape. 



SCORING BUTTER 



The different qualities indicated above are used in 

 a specific manner for judging and fixing the com- 

 mercial value of butter. 



