i:: ; DAIRY LABORATORY GUIDE 



Dairy Butter includes all butter made on the farm, and 

 salted, packed, and sold in the original packages by the dairy- 

 man. 



Process Butter offered under this classification shall be 

 such as is made by melting butter, clarifying the fat therefrom 

 and rechurning the same with fresh milk, cream, or skimmilk, 

 or other similar process. 



Factory Butter offered under this classification shall be 

 such as is collected in rolls, lumps, or in whole packages and 

 reworked by the dealer or the shipper. 



Packing Stock. Butter offered under this classification 

 shall be original farm-made butter in rolls, lumps, or other- 

 wise, without additional moisture or salt. 



Grease Butter shall comprise all classes of butter grading 

 below Thirds, or of packing stock grading below No. 3, as 

 hereinafter specified, free from adulteration. 



GRADES OF BUTTER 



The grading of butter on the market is determined largely 

 by the score. The standard official rules adopted by the 

 New York Mercantile Exchange stipulate that Creamery, 

 Process, and Factory butters shall be graded as Extras, Firsts, 

 Seconds, and Thirds; and Packing Stock shall be graded as 

 No. 1, No. 2, and No. 3. The grades must conform to the 

 following requirements : 



1. Extras shall comprise the highest grade of butter 

 obtainable in the season when offered, under the various 

 classifications. Ninety per cent shall conform to the follow- 

 ing standard; the balance shall grade below Firsts. 



Flavor. In Class A, fresh butter, current make, must be 

 fine, sweet, fresh and clean. Class B must be reasonably fine, 

 sweet, fresh, and clean. 



