l88 MODERN METHODS OF TESTING MILK 



The numbers indicate perfect quality in each case 

 and the totals aggregate 100. The numbers assigned 

 could be varied considerably and still give equally 

 satisfactory results in practise. 



Method of scoring. The milk is examined in the 

 manner previously described and defects are indicated 

 by making deductions from the perfect score in the 

 following manner: 



(1) Composition. The perfect score of 40 points 

 is reduced one point for each o.i per cent, below 4 per 

 cent, of fat and one point for each o.i per cent, below 

 9 per cent, of solids-not-fat. 



(2) Keeping-power. The perfect score of 30 is 

 to be reduced (a) one point for each o.oi per cent, of 

 acidity above 0.18; (b) a certain number of points, 

 according to the judgment of the examiner, for dirt 

 in suspension; (c) a certain number of points for any 

 abnormal results shown by the fermentation test; and 

 (d) one point for each 100,000 bacteria above 100,000 

 in I cubic centimeter of milk, when this determination 

 is made. 



(3) Flavor. The perfect score of 30 is reduced by 

 the presence of abnormal odors or tastes, the examiner 

 using his judgment as to the amount of reduction. 



JUDGING MILK FOR MANUFACTURE OF 

 BUTTER AND CHEESE 



For milk that is to be used for butter-making or 

 cheese-making, a somewhat different method is sug- 

 gested for judging and scoring. Since such milk is 

 or should be paid for on the basis of the fat, the sys- 



