74 DAIRY CHEMISTRY 



senses of taste and smell so as to detect any objec- 

 tionable flavors or odors, and the extent to which a 

 butter may vary from a perfect sample. The scale 

 of points usually assigned in butter judging are as 

 follows : 



Flavor 45 Salt 10 



Texture 25 Finish 5 



Color 15 



