l82 MODERN METHODS OF TESTING MILK 



yellowish color, not too pronounced. The other terms 

 explain themselves. 



High color may be caused by artificial coloring, and 

 reddish color is usually so caused. 



SCORING MILK 



The qualities described above are intended for use 

 in the commercial judging and scoring of market milk. 



Scale of points. — The following scale of points is 

 suggested for the reasons previously given, the num- 

 ber indicating perfect quality in each case and the 

 totals aggregating lOO: 



Composition, 45 Color, 5 



Keeping power, 35 Flavor, 15 



Method of scoring. — The milk is examined in the 

 manner previously described and defects are indicated 

 by deductions from the perfect score in the following 

 manner : 



(i) Composition. — The perfect score of 45 points is 

 reduced one point for each .1 per cent, below 4 per 

 cent, of fat and 9 per cent, of solids-not-fat. 



(2) Keeping power. — The perfect score of 35 is to 

 be reduced (a) one point for each .01 per cent, of acid- 

 ity above 0.18, (b) a certain number of points, ac- 

 cording to the judgment of the examiner, for dirt 

 in suspension, (c) also for any abnormal results shown 

 by the fermentation test, and (d) one point for each 

 100,000 bacteria above 100,000 in one cubic centimeter 

 of milk, when this determination is made. 



(3) Flavor. — The perfect score of 15 is reduced by 



