COMMERCIAL TESTING OF MILK AND CREAM 183 



the presence of abnormal odors or tastes. The exam- 

 iner must use his judgment as to the amount of re- 

 duction. 



(4) Color. — The perfect score of 5 is reduced for 

 too great variations from the normal color of milk. 



COMMERCIAL TESTING AND SCORING OF CER- 

 TIFIED AND OF STANDARDIZED MILK 



Certified milk usually guarantees ( i ) the per cent, 

 of fat, (2) the per cent, of total solids or solids-not-fat 

 and (3) bacteria below a specified number. Standard- 

 ised milk usually guarantees only the per cent, of fat. 



The examination and scoring of certified or of 

 standardized milk are conducted in the same manner 

 as in the case of market milk, except that the scoring 

 is based upon the guarantees so far as these are given. 

 The guaranteed per cent, of fat and of solids or solids- 

 not-fat and the number of bacteria are to be taken as 

 representing the perfect score in place of the figures 

 given above for market milk, and deductions from the 

 perfect score for defects are made on the basis of the 

 guarantees. For example, if a certified milk is guar- 

 anteed to contain 5 per cent, of fat, then, in order to 

 be scored 45, the milk must contain 5 per cent, of fat 

 and, in case of any shortage, a proportionate reduction 

 should be made from the perfect score of 45. 



COMMERCIAL TESTING AND SCORING OF 

 CREAM 



The manner of examining and scoring cream is 

 essentiallv the same as in the case of milk. In com- 



