COMMERCIAL TESTING OF MILK AND CREAM l8l 



(5) Number of bacteria per cubic centimeter is a 

 self-descriptive term. 



Flavor, applied to milk, is used to mean the odor 

 and taste. 



Testing flavor. — This is done by tasting and smell- 

 ing the milk. The presence of abnormal odors can 

 be more readily perceived by heating the milk for a 

 few minutes to 100° F. in a closed bottle or jar and 

 then smelling at once on opening the vessel. 



Terms describing flavor. — The following terms may 

 be used in describing the flavor of market milk : ( i ) 

 Perfect, (2) stable or cow manure, (3) leeks or on- 

 ions, (4) ensilage, (5) cabbage, turnips, etc., (6) bit- 

 ter, (7) tainted. 



(i) Perfect flavor in market milk is indicated by 

 freedom from all traces of abnormal odor and taste. 

 There should be no marked odor and no trace of any 

 offensive smell. The taste should be palatable, slightly 

 saline and rich, without any unpalatable after-taste. 

 It should not be flat and insipid. 



The other terms are mostly self-descriptive. The 

 term tainted is used to cover miscellaneous offensive 

 flavors not included under the other terms. 



Color in relation to the testing and scoring of mar- 

 ket milk explains itself. 



Testing color. — The color is examined by direct in- 

 spection in a clear light. 



Terms describing color. — In describing the color 

 pf market milk, the following terms are used : ( i ) Per- 

 fect, (2) white, (3) bluish, (4) high color, (5) red- 

 dish. 



(l) Perfect as applied to color in milk indicates a 



