DAIRYING 



69 



4. Give a detailed statement of the way milk is handled from 

 time of milking to shipping. 



787. In scoring certain classes of milk such as "certified,'' 

 the exhibitor is asked what per cent of butter fat and of total 

 solids as well as the number of bacteria are guaranteed. In 

 judging the "flavor" of milk and cream the samples are heated 

 to 100 F. ; this brings out the flavor and shows very striking 

 differences in the various samples. Some are lacking while others 

 have a rich, pleasant flavor and aroma. The bacteria counts are 

 usually made after five days' incubation. These have shown that 

 expensive stables are not necessary, but that milk containing but 

 few bacteria can be produced in a stable where ordinary clean- 

 liness only is the practice. 



788. The following score card with directions for using it 

 illustrates this method of judging milk and cream: 



SCORE CARD FOR MARKET MILK. 

 Exhibitor: . 



Address: , . 



NUMERICAL SCORE. 



DESCRIPTIVE SCORE. 



Remarks: 

 Date: 



-, Judge. 



