CHAPTER XIV 



Methods of Commercial Testing and Scoring 

 of Milk and Cream 



In the past few years, there has been a growing 

 sentiment that some method of testing the commer- 

 cial value of milk and cream, similar to that used in 

 judging butter and cheese, is much needed. Some 

 helpful work has been done in this direction by the 

 Dairy Division of the U. S. Department of Agricul- 

 ture. The writer believes an efficient system will be 

 developed in the near future, and, as a basis for such 

 a system, the present discussion is offered. 



For convenience of treatment, we will classify milk 

 and cream according to the purposes for which they 

 are used, as follows: (i) Market milk and cream, 

 when sold for direct consumption as such. (2) Cream- 

 ery milk and cream,, when used for butter-making. 

 (3) Cheese- factory milk, when used for cheese-ma- 

 king. (4) Certified and standardized milk, when pro- 

 duced under specific sanitary conditions and reaching 

 a guaranteed standard of composition. 



TERMS USED IN DESCRIBING QUALITIES OF 

 MARKET MILK 



The qualities that are selected as a basis in the com- 

 mercial testing and scoring of milk are the following: 

 (i) Composition, (2) keeping-power, (3) flavor, and, 

 we may add, though of minor importance, (4) color, 



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