COMMERCIAL TESTING OF BUTTER AND CHEESE I/I 



or in whole packages, and reworked by the dealer or 

 shipper. 



5. Renovated Butter is that made by taking pure 

 butter and melting the same and rechurning with fresh 

 milk, cream or skim-milk, or other equivalent pro- 

 cess. 



6. Grease consists of all grades of butter below 

 Fourths free from adulteration. 



7. Known Marks is a term used to include such 

 butter as is known to the trade under some particular 

 mark or designation and must grade as Extras, if 

 creamery, and as Firsts, if reworked butter, in the 

 season in which it is offered, unless otherwise speci- 

 fied. 



Grades: Grades of butter must conform to all 

 the following requirements and are not determined by 

 score alone. 



1. Extras must be of the highest grades of butter 

 made in the season when offered under the different 

 classifications ; 90 per cent, shall be up to the following 

 standard and the balance must not grade below Firsts : 



(i)Flavor must be fine, sweet, clean and fresh, if 

 of current make; and fine, sweet and clean, if held. 

 (2) Body must be firm, smooth and uniform. (3) 

 Color should be a light straw shade, even and uniform. 

 (4) Salt should be medium. (5) Package should be 

 good, uniform and clean. (6) Score must average 93 

 points or higher. 



2. Firsts is a grade just below Extras and must 

 be fine butter for the season when made and offered, 

 under the different classifications, and up to the fol- 

 lowing standard: 



