CHAPTER XXII 

 JUDGING AND GRADING BUTTER 



BUTTER may be judged from a commercial and from an indi- 

 vidual standpoint. Individual judgments of the same butter 

 may vary considerably. It is important that the judge should 

 become familiar with the quality of butter as required by our 

 standard markets, and then judge the butter according to the 

 demands of the mass of the consumers, rather than according 

 to personal likes and dislikes. In order to become a good butter- 

 judge, it is essential that the senses of taste and smell be acute. 

 Even if one's taste and smell are keen and sensitive, consider- 

 able practice or experience is necessary. Almost any one can 

 tell a good sample of butter from a very poor one, but when it 

 comes to differentiating between two samples which are nearly 

 alike in quality, skill and experience are required. 



The chief requirement in scoring butter is to become thor- 

 oughly familiar with the ideal flavor of butter; then by repeated 

 comparisons of different samples of butter with this ideal 

 flavor, one will soon become efficient in grading the butter. 



Standard for Judging. In America the distinct qualities 

 which are noticed in butter are designated according to the 

 basis of points given below. It will be noticed that different 

 values are given to the different characteristics, according to their 

 relative importance. The score-card given below is used com- 

 mercially, and is based upon 100 as the perfect score: 



SCORE CARD 



No Perfect Score Remarks 



Flavor 45 



Body 25 



Color 15 



Salt 10 



Style _5 



Total 100 



Date Scored by 



340 



