246 MODERN METHODS OF TESTING MILK 



freedom from all traces of abnormal odor and taste. 

 There should be no marked odor and no trace of any 

 offensive smell. The taste should be palatable, slightly 

 saline and rich, without any unpalatable after-taste. 

 It should not be flat or insipid. 



The other terms are mostly self-descriptive. Their 

 number could be extended to cover more minute de- 

 tails. The term tainted is used to cover miscellaneous 

 offensive flavors not included under other terms. 



Color in relation to the testing and scoring of mar- 

 ket milk explains itself. It is in itself of little prac- 

 tical importance and may usually be omitted except in 

 case of educational competitions. 



Testing color. The milk is examined for color by 

 direct inspection in a clear light. 



Terms describing color. In describing the color 

 of market milk, the following terms may be used: 

 (i) Perfect, (2) white, (3) bluish, (4) high color, 

 (5) reddish. 



(i) Perfect as applied to color in milk indicates a 

 yellowish color, not too pronounced, strikingly differ- 

 ent from the white or bluish color of skim-milk, but 

 not as deep as the color of cream. 



The other terms explain themselves. High color 

 may be caused by artificial coloring, usually producing 

 a reddish tint. 



Appearance. This term refers to the appearance 

 of the can, bottle or other vessel containing the milk 

 and applies to these in respect to uniformity, neatness 

 and cleanliness. This is of relatively small practical 

 importance and may usually be omitted in commercial 

 work. It finds a use in educational competitions. 



