COMMERCIAL TESTING OF BUTTER AND CHEESE 1 59 



(5) Uneven salt in butter is lack of uniformity, some 

 portions of butter being more salty than others. 



Appearance. — Under this head are included the 

 manner of packing, the attractive appearance of the 

 package, cleanliness, etc. 



Testing appearance. — When the cover of the pack- 

 age is removed for sampling the butter, the appearance 

 of the surface of the butter is noticed. The outside of 

 the package is also examined. The two general quali- 

 ties that must be kept in mind in this connection are 

 cleanliness and neatness. 



Terms describing appearance. — The quality of ap- 

 pearance of butter may be considered under two heads, 

 (i) finish and (2) package. 



(i) Finish in appearance, in connection with exam- 

 ining butter, refers to the manner of packing. The 

 finish is perfect when the package is lined with paraf- 

 fin or with a good quality of parchment paper, neatly 

 placed, and the package well filled, the surface being 

 even and bright. The package should be just evenly 

 full.* The top should be neatly covered with cheese- 

 cloth saturated with brine. 



(2) Package. — The package is regarded as perfect 

 when of good material, well-made, clean, and neat in 

 appearance. In the same lot of butter the packages 

 should all be alike in size and shape. 



SCORING BUTTER 



The dififerent qualities indicated above are used in 

 a specific manner for judging and fixing the com- 

 mercial value of butter. 



