172 MODERN METHODS OF TESTING MILK 



(i) Flavor must be good, sweet, clean and fresh, 

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

 (2) Body must be good and uniform. (3) Color must 

 be reasonably uniform, neither too high nor too light. 



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

 good and uniform. (6) Score must average 87 points 

 or higher. 



3. Seconds is a grade just below Firsts and must 

 be good for the season when offered under the differ- 

 ent classifications, and up to the following standard : 



(i) Flavor must be reasonably good and sweet. (2) 

 Body, if creamery or dairy, must be solid-boring. If 

 factory or renovated, must be 90 per cent, solid-bor- 

 ing. (3) Color must be fairly uniform. (4) Salt may 

 be high, medium or light. (5) Package should be 

 good and uniform. (6) Score must average 80 points 

 or higher. 



4. Thirds is a grade just below Seconds. 



( i ) Flavor must be reasonably good ; may be strong 

 on top and sides. (2) Body should be fair-boring, if 

 creamery or dairy, and at least 50 per cent, boring a 

 full trier, if factory or renovated. (3) Color may be 

 irregular. (4) Salt may be high, light or irregular. 



(5) Packages should be fairly uniform. (6) Score 

 must average 75 points or higher. 



5. Fourths is a grade just below Thirds and may 

 consist of promiscuous lots. 



( i ) Flavor may be off and strong on tops and sides. 

 (2) Body is not required to draw a full trier. (3) 

 Color may be irregular. (4) Salt may be high, light, 

 or irregular. (5) Package may be of any kind men- 

 tioned at time of sale. 



