I9O MODERN METHODS OF TESTING MILK 



COMMERCIAL TESTING AND SCORING OF CER- 

 TIFIED AND STANDARDIZED MILK 



Certified milk usually guarantees (i) the per cent, 

 of fat, (2) the per cent, of total solids or solids-not- 

 fat, and (3) bacteria below a specified number. Stand- 

 ardized milk usually guarantees only the per cent, of 

 fat. 



The examination and scoring of certified or of stand- 

 ardized milk are conducted in the same manner as in 

 the case of market milk, except that the scoring is 

 based upon the guarantees, so far as these are given. 

 The guaranteed per cent, of fat and of solids-not-fat 

 and the number of bacteria are to be taken as repre- 

 senting the perfect score in place of the figures given 

 above for market milk, and deductions from the per- 

 fect score for defects are made on the basis of the 

 guarantees. For example, if a certified milk is guar- 

 anteed to contain 5 per cent, of fat, then, in order to 

 score 40 in composition, the milk must contain 5 per 

 cent, of fat and, in case of any shortage, a proportion- 

 ate deduction should be made from the perfect score 

 of 40. 



COMMERCIAL TESTING AND SCORING^ OF 

 CREAM 



Market cream is that which is sold for direct con- 

 sumption. The method of examining and scoring 

 market cream is essentially the same as in the case 

 of market milk. In composition, cream is not exam- 

 ined or scored for solids but for fat only. Another 

 quality might be added in case of cream, that of body, 



