l62 



MODERN METHODS OF TESTING MILK 



NUMERICAL SCORE. 



Perfection — F'lavor, Texture, Body, Moisture, Color, Salt, Appearance 

 (45) (10) (10) i5) (1;") (10) (5) 



Score given — — — — — — — 



DESCRIPTIVE SCORE (check dcfccts below). 



CLASSES AND GRADES OF BUTTER 



The following system for classifying and grading 

 butter is taken from the regulations of the New York 

 IMercantile Exchange: 

 Classification : — 



1. Creamery Butter includes butter made in a cream- 

 ery from cream obtained by the separator system, or 

 from gathered cream. 



2. Imitation Creamery Butter includes butter 

 churned by the dairyman, collected in its unsalted, un- 

 worked condition, and worked, salted and packed by 

 the dealer or shipper. 



3. Dairy Butter includes such as is made, salted 

 and packed by the dairyman and offered in its orig- 

 inal package. 



4. Factory Butter is butter collected in rolls, lumps, 



