CHAPTER XIII 



Methods of Commercial Testing and Scoring 

 of Butter and Cheese 



In commercial transactions in butter and cheese, 

 certain points or qualities have been adopted as a basis 

 or standard in judging the commercial value of these 

 products. The terms used in expressing the different 

 qualities vary considerably in different market cen- 

 ters, and the same expression is used with different 

 meanings by different persons. Frequently individ- 

 uals use terms that are strictly local or personal. It 

 is desirable that there should be a uniform usage and 

 a common understanding in respect to the terms used 

 in judging dairy products. The attempt is made here 

 to discuss the terms in common use and to define them 

 as well as may be, in the hope that it may serve as a 

 beginning in bringing about a general agreement in 

 respect to the use and understanding of the expres- 

 sions employed in testing and scoring dairy products. 

 The definitions here given can hardly be expected to 

 be in full agreement with the usage of everyone, since 

 individuals differ from one another so much in their 

 use of these terms. 



SAMPLING AND TESTING BUTTER 



In obtaining a sample of butter from a package for 

 examination, a butter-trier (Fig. 52) is used. This 

 is inserted its whole length, if possible, into the but- 



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