l.MI'K-()VIN(; (^lAMIN' (M' MII.K AND CKEAM. 



g;; 



cream trade or for butler making, and yet not be unjust to 

 the milk or cream i)r()due('r. A standard of .20% acid will 

 doubtless be ]\\g\\ cnoimli for any purpose. In some cases, 

 however, a standard ot" .2^'/i nia.\ l)e allowed. 



The most important thing to be considered in scoring or 

 grading milk or cream is its flavor. Upon the flavor of the 

 milk or cream received at th(^ creanicry largely depends 

 the quality of the finished butter. A 

 few bad flavored lots of milk or cream 

 may materially injure the quality of 

 the daj^'s product. By tasting a sam- 

 ple from each lot of milk or cream 

 delivered, a good dairynuin. after 

 some jiractice, will be able to recog- 

 nize the various flavors in different 

 lots and give to each its {)r(>per rating 



4 ,1 n 4.„„4.^ „4; Fig. 4.— Farrington'.s out- 



or score. As the flavor or taste of at for aciduy test, 

 milk and cream is easily changed 



when ])rougbt in contact with tlie varicms substances, the 

 nature of the difficulty should, when possible, be pointed 

 out and a remedy suggested. 



After considering the varicus jxiints, a score card has 

 been arranged by this department which has proven to be 

 very useful in descril)ing in detail and recording the con- 

 dition of milk and cream. The score card is also a par- 

 ticularly vahmble agency for presenting such detailed in- 

 formation to the creamery i)atr()n. In fact the score card's 

 greatest usefulness is the service it renders in presenting 

 to the milk and cream producers a comprehensive and ac- 

 curate idea regarding the coiuliliou and (|uality of his 

 product. 



As will be noted, lilty points are given to flavor and tast€, 

 as the flavor of milk and cream, more than any other con- 

 dition, determines the flavor or quality of the butter; 

 twenty-five points are given to acidity, that is, the amount 

 of acid or degree of sourness which has developed. 

 Twenty-five points are also given to tiie general condition 



