CHAPTER XIV 



Methods of Commercial Testing and Scoring* 

 of Milk and Cream 



The only basis commonly used in judging the qual- 

 ity of market milk is the percentage of fat and solids. 

 The chief efifort of many sellers of milk is confined to 

 making sure that the milk conforms in fat and solids 

 to the requirements of the legal standard. In New 

 York City the temperature of the milk when it reaches 

 the city -is made an important point of quality by the 

 milk-inspectors. In some special cases, as yet too few, 

 cleanliness is also made a point of commercial quality, 

 as in the case of condenseries and as shown by the 

 standing of certified milk, (milk produced under con- 

 ditions, and reaching certain standards, that are ap- 

 proved by a city health department). In most cream- 

 eries and many cheese- factories, the percentage of fat 

 in milk is made the chief or only basis of valuation. 



The absence of a definite basis for judging market 

 milk commercially is due to several reasons. Consu- 

 mers usually take what they get without much ques- 

 tion, protected only by the legal standard. In the 

 next place, the opportunity for examination is lim- 

 ited, owing to the perishable nature of milk. Again, 

 it is not possible to examine milk wholly by the senses, 

 as is done in the case of butter and cheese ; more time 

 must be consumed and different means employed, in 



174 



