544 MANUAL OF MILK PRODUCTS 



Experiment Station, has suggested the following which has the 

 desirable feature of taking the bacteria content into considera- 

 tion. 



THE WISCONSIN SCORE-CARD 



Flavor 40 



Body and texture 20 



Bacteria 20 



Fat . . .' 10 



Appearance and color 5 



Package 5 



Total 100 



Mortensen, of the Iowa Station, gives the following score-card 

 and definitions : 



THE IOWA SCORE-CARD 



Flavor 45 



Texture 25 



Richness 15 



Appearance 10 



Color 5 



Total . . 100 



I. FLAVOR. 



DEFINITION OF GOOD ICE CREAM FLAVOR 



The cream flavor must be clean and creamy, and combined with 

 flavoring material which blends with the cream to a full and delicious 

 flavor. 



DEFECTS IN FLAVOR 



1. Defects due to the use of flavors which will not blend with the 

 other ingredients. 



2. Defects due to cream used : 



Sour cream flavor 



Old cream flavor 



Bitter cream flavor 



Metallic cream flavor 



Oily cream flavor 



Weedy cream flavor 



Barn flavor 



Unclean flavor 



Burned or overheated flavor 



