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DAIRY FARMING 



Rations According to Yield of Milk. The Connec- 

 ticut (Storrs.) standard rations for varying yields of milk 

 are shown in the following table : 



FEEDING STANDARDS. 



Scale of Points for Judging Butter. Butter is 

 judged commercially on the basis of 45 points for flavor, 

 25 for texture, 15 for color, 10 for salt, and 5 for package, 

 total 100. 



Scale of Points for Judging Cheese. Cheese, as a 

 rule, is judged commercially on the basis of 45 points for 

 flavor, 30 for texture, 10 for salt, 10 for color, and 5 for 

 appearance, total 100. 



Milk Solids. The solids of milk include everything 

 but the water. If a sample of milk be kept at the boiling 

 temperature until all the water is evaporated, the dry, 

 solid residue that remains constitutes the solids of milk. 

 It is convenient to divide the solids into two classes, one 

 including all the fat, the other all the solids which are not 

 fat. In referring, therefore, to the different solids of 

 milk, we speak of the ''fat" and the "solids-not-fat" 

 which, together, constitute the "total solids." 



