COMMERCIAL TESTING OF MILK AND CREAM 187 



SCORING MARKET MILK 



The qualities described above are intended for use 

 in the commercial judging and scoring of market 

 milk. For practical purposes it will be sufficient ordi- 

 narily to make use of the first three qualities men- 

 tioned, viz: (i) composition, (2) keeping-power, and 

 (3) flavor. 



Scale of points. In fixing a scale of points, we have 

 a score of 100 to distribute among the three qualities 

 last mentioned. How many points of the 100 shall be 

 assigned to each? Here is a chance for wide varia- 

 tion of opinion. In actual experience, flavor does not 

 hold the same important relation to market milk that 

 it does to cheese and butter. A flavor that is imper- 

 ceptible in the ordinary consumption of milk usually 

 becomes concentrated in the process of butter-making 

 or cheese-making and seriously affects the quality of 

 the final product. A flavor must be very bad to render 

 milk useless for cooking or for purposes other than 

 direct drinking. Hence, flavor should not receive so 

 high a score in the case of market milk as in the case 

 of butter or cheese. On the other hand, composition 

 should receive a relatively high score, since, other 

 things being equal, it alone governs the relative values 

 of different milks. The importance of keeping-power 

 has already been considered. For the various reasons 

 given, the following scale of points is suggested as a 

 desirable one for practical use : 



Composition 40 



Keeping-power 30 



Flavor 30 



