l6o MODERN METHODS OF TESTING MILK 



Scale of points. — To each quality is assigned a defi- 

 nite numerical value and these numbers are called a 

 scale of points. The following scale of points is in 

 common use in many markets of this country, the num- 

 bers indicating perfect quality in each case, and the 

 totals aggregating lOo: 



Flavor, 45 points. Color, 15 points. 



Texture, (10) ) Salt, 10 points. 



Body, (10) )-25 points. Appearance, s points. 



Moisture, (5) ) Total, 100 points. 



Method of scoring. — In scoring a sample of but- 

 ter, an examination is made with reference to each of 

 the qualities mentioned. In those qualities in which it 

 is perfect, it is given the values or points assigned 

 above. If the butter is defective in any quality, that is, 

 short of perfect, then a smaller value is given than the 

 one indicated above in the scale of points ; the more de- 

 fective the butter is in any quality, the lower is the 

 value or number of points given it. When all the 

 qualities have been scored, the numbers of points as- 

 signed to them are added and the total is the score of 

 the butter under examination. 



It can readily be seen that judgment, trained by ex- 

 perience, is required to assign to each quality its proper 

 number of points. The sense of smell and of taste 

 must be highly developed by training in the field of 

 experience. The eye and touch must also be trained 

 by special experience. 



, Score-cards. — For convenience, score-cards are used 

 in keeping records of the results of scoring where many 

 samples are examined. The following form illustrates 

 a commercial score-card: 



