DAIRY LABORATORY GUIDE 131 



If held, in Class A, flavor must be fine, sweet, and clean. 

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



Texture must be firm and uniform. 



Color. A light straw shade, even and uniform. 



Salt. Medium salted. 



Package. Sound, good, uniform, and clean. 



Score. In Class A, 93 points or higher. In Class B, 91 

 points or higher. 



2. Firsts shall be a grade just below Extras, and must be 

 good butter for the season when offered, under the various 

 classifications. Ninety per cent shall conform to the follow- 

 ing standard; the balance shall not grade below Seconds. 



Flavor. Must be good, sweet, clean and fresh, if of cur- 

 rent make, in Class A; and be good, sweet, reasonably clean 

 and fresh, if of current make, in Class B. 



If held, must be good, sweet and clean in Class A; and 

 good, sweet and reasonably clean in Class B. 



Texture. Must be firm and fairly uniform. 



Color. Reasonably uniform, neither very high nor very 

 low. 



Salt. May be reasonably high, light, or medium. 



Package. Sound, good, uniform, and clean. 



Score. In Class A, 88 to 92 points. In Class B, 86 to 

 90 points. 



3. Seconds shall be a grade just below Firsts. 

 Flavor. Must be reasonably good. 



Texture. If Creamery, must be solid boring. If Factory 

 or Process, must be 90 per cent solid boring. 



Color. Fairly uniform, but may be mottled. 



Salt. May be high, medium, or light. 



Package. Good and uniform. 



Score. In Class A, 83 to 87 points. In Class B, 81 to 85 

 points. 



