COMMERCIAL TESTING OF MILK AND CREAM I79 



Color of milk in relation to commercial judging. — 

 Market milk should be of a slightly yellowish color, 

 strikingly different from the white or bluish color of 

 skimmed or watered milk but not as deep as the 

 color of cream. Milk may be artifically colored, but 

 is then very apt to be too high in color or not of the 

 right shade of color. Color in milk is, perhops, of 

 comparatively little importance but it has some signifi- 

 cance to the eye of an expert. For perfect color 5 

 points are assigned, with reduction for too little or 

 too much color or for color otherwise abnormal. 



We are now in a position to summarize our discus- 

 sion and present, in a more comprehensive manner, 

 the method proposed for the commercial testing and 

 scoring of market milk. 



TERMS USED IN DESCRIBING QUALITIES OF 

 MARKET MILK 



The qualities selected to serve as a basis in the com- 

 mercial testing and scoring of market milk are the fol- 

 lowing: (i) Composition, (2) keeping power, (3) 

 flavor and (4) color. 



Composition is used here to mean the amount of 

 fat and of solids-not-fat. 



Testing composition. — The percentages of fat and 

 of solids-not-fat are obtained in the manner described 

 on p. 53 and p. 129. 



Terms describing composition. — Only two terms 

 are here used in describing the composition of milk, 

 (i) perfect and (2) defective. 



(i) Perfect, as applied to testing and scoring milk, 



