70 DAIRYING 



DIRECTIONS FOR SCORING. 



FLAVOR. 



If rich, sweet, clean, and pleasant flavor and odor, score perfect 

 (40). Deduct for objectionable flavors and odors according to con- 

 ditions found. 



COMPOSITION. 



If 3.25 per cent fat or above and 8.5 per cent solids not fat or 

 above, score perfect (25). Deduct 1 point for each one-fourth per cent 

 fat below 3.25 and 1 point for each one-fourth per cent solids not fat 

 below 8.5. 



BACTERIA. 



Less than 10,000 per cubic centimeter (perfect) . . 2U 



Over 10,000 and less than 25,000 per cubic centimeter 19 



Over 25,000 and less than 50,000 per cubic centimeter 18 



Over 50,000 and less than 75,000 per cubic centimeter 17 



Over 75,000 and less than 100,000 per cubic centimeter 16 



Deduct 1 point for each 25,000 above 100,000. 



When an unusually large number of liquefying bacteria are present, 

 further deduction should be made according to conditions found. 



ACIDITY. 



If 0.2 per cent or below, score perfect (5). Deduct 1 point for 

 each 0.01 per cent above 0.2 per cent. (If Mann's test is used, dis- 

 continue adding indicator on first appearance of a pink color.) 



APPEARANCE OF PACKAGE AND CONTENTS. 

 If package is clean, free from metal parts, and no foreign matter 

 can be detected in the contents, score perfect (10). Make deductions 

 according to conditions found. 



[United States Department of Agriculture, Bureau of Animal In- 

 dustry, Dairy Division.] 



CLASSES OF MILK. 



789. A number of different kinds of milk are now offered to 

 the consumer by dealers and dairymen. Some of these were first 

 suggested for advertising purposes as a means of drawing the 

 attention of the public to an exceptionally clean and healthy milk 

 supply. At the present time the following names have been 

 generally adopted as describing certain kinds of milk and their 

 meaning is universally understood. 



