APPENDIX 



THE SCORING OF BUTTER 



The different butter markets require some standard of 

 perfection whereby certain qualities in the butter can be 

 measured and compared. This has led to the adoption of 

 a system of scoring based upon flavor, texture, color, salt, and 

 package, with relative values attached to each point. 



The score card is used by the judge as a yardstick and as a 

 record in case a number of samples are judged at a time. 



BUTTER SCORE CARD 



The butter judge uses a trier to remove a plug of butter 

 from the package to be scored. The sample is then held 

 close to the nose immediately after being withdrawn in order 

 to detect the aroma, which is a very volatile odor. The 



