178 MODERN METHODS OF TESTING MILK 



score as perfect in keeping- quality, when the number 

 of bacteria is not over 100,000 per cubic centimeter, 

 and one point should be deducted for each additional 

 100,000. Experience and judgment in the interpreta- 

 tion of the results of the fermentation test will be 

 developed by practice. The appearance of porous curd 

 and the development of abnormal odors should reduce 

 the score. 



Flavor in milk in relation to commercial judging, 

 — In ordinary market milk, properly handled, there 

 should be no marked odor and nothing in the least 

 offensive. The taste should be slightly saline and 

 rich but without other marked features. There should 

 not be any unpalatable after-taste. The abnormal odors 

 and tastes that are noticeable in market milk, other- 

 wise good, usually come from two sources : ( i ) From 

 things eaten by the cow, as leeks, onions, rag-weed, 

 cabbage, etc. (2) From the direct absorption of strong- 

 smelling substances present in the air surrounding 

 the milk ; among such odors thus absorbed by milk are 

 those of manure, ensilage, turnips, etc. The presence 

 of such abnormal odors in milk, if not readily percep- 

 tible, can be more readily perceived by placing some 

 of the milk in a tightly closed, perfectly clean fruit- 

 jar or bottle and warming to 100° F. for a few min- 

 utes. On opening the jar or bottle after such heating, 

 any abnormal odor should be easily noticed. 



Milk is of perfect flavor when it is free from any 

 abnormal odor or taste, but not insipid. The number 

 of points to be allowed for flavor in market milk 

 should be about 15, since flavor does not hold the 

 same important relation to market milk that it does 

 to cheese and butter. 



