68 DAIRYING 



It lias been found that in a very few months a large propor- 

 tion of the dairies will move up from a lower to*a higher class and 

 will nearly all be in the class "Good'' and above or go out of 

 business. 



w 



THE CITY MILK PLANT SCORE CARD, 



784. A score card similar to the one described for dairies 

 has been suggested for giving information concerning the con- 

 dition of city milk plants, creameries, cheese factories, etc. The 

 details of these cards have been worked out for the use of in- 

 spectors or anyone interested in such reports and copies of such 

 score cards may be found in some text books or obtained by 

 writing to the Dairy Division of the U. S. Department of Agri- 

 culture, Washington, D. C. 



SCORING BOTTLED MILK OR CREAM. 



785. The score card system that has been used so many 

 years for recording a judge's opinion of butter and cheese has 

 been applied to milk and cream which is to be delivered to the 

 consumer. 



When entries of bottled milk and cream are competing in aiv 

 exhibit these are scored by the following standard. 



Flavor 40 points 



Composition 25 " 



Bacteria 20 " 



Acidity 5 



Appearance 10 ' ' 



Total 100 " 



786. Each exhibitor is usually required to answer a number 

 (of questions in regard to the milk or cream. Some of these ques- 

 tions are the following: 



1. Date and hour of milking the cows producing the milk 

 entered. 



2. Place, date and hour of shipping the milk. 



3. Is the entry a fair average sample of the milk produced 

 daily? 



