COMMERCIAL TESTING OF MILK AND CREAM 189 



tem of judging and scoring should be such as to affect 

 the value or the amount of the fat for which payment 

 is received. Such a method is given in the following 

 statements : 



(1) Score the milk directly for two qualities only, 

 (a) keeping-power and (b) flavor. For perfection, 

 allow 50 points for keeping-power and 50 points for 

 flavor. 



(2) From the total amount (pounds) of fat con- 

 tained in the milk furnished by each patron, deduct, 

 according to the results of scoring, a certain amount 

 of fat, which is found by multiplying the total amount 

 of fat in the milk by 0.25 per cent, and this result by 

 the number of points scored below 100. 



(3) Use the number of pounds of fat thus found 

 as the actual amount of fat on which to base dividends. 

 To illustrate, a patron furnishes 1,000 pounds of milk, 

 containing 4 per cent, of fat, which scores 90 in keep- 

 ing-power and flavor. What deduction shall be made 

 from the fat for the score of 90? The amount (1,000 

 pounds) of milk furnished contains 40 pounds of fat. 

 This number (40) multiplied by 0.25 per cent.' (Rule 

 i, p. 193) equals o.i pound of fat, which multiplied by 

 10, the number of points scored below 100, equals i 

 pound. The total amount (40 pounds) of fat, dimin- 

 ished by the subtraction of i, leaves 39 pounds, which 

 amount would be used as a basis in making this pa- 

 tron's dividend. 



The judging of flavor and keeping-power is carried 

 out as previously described for market milk. In 

 cheese-making, it is important to make full use of the 

 fermentation test (p. 114). 



