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EXPLANATION OF EXERCISES XV AND XVI 



The ability to judge the flavor and odor of milk and cream requires 

 considerable practice. There are people whose sense of taste and 

 smell is not sufficiently acute to enable them to become good milk and 

 cream judges. Persons who have these two senses developed to at 

 least a normal degree can, by practice, become very proficient in 

 detecting odors and flavors in dairy products. 



The first thing to note in judging milk or cream is the visible dirt. 

 The sediment found in milk is usually heavier than the other contents 

 of the bottle, and therefore sinks to the bottom of the package. The 

 dirt is detected by raising the bottle above the eye and noting the 

 sediment resting on the bottom. In order to judge milk or cream 

 properly, the container should be left undisturbed for at least an hour, 

 to give sediment plenty of time to settle. In raising the bottle above 

 the eye, great care should be taken not to agitate the contents and so 

 drive the dirt into suspension. A reading glass or hand lens is useful 

 in aiding one to detect sediment in a bottle of milk or cream. 



The package and seal should be judged before the latter is dis- 

 turbed, and before breaking the seal the contents of the bottle should 

 be well shaken so that the milk or cream will be thoroughly mixed for 

 bacteriological and chemical analysis. Bacteriological examination 

 should be made as soon as the package is opened before the milk or 

 cream becomes contaminated in any way. In milk and cream con- 

 tests, several bottles of the same lot of milk are entered and one of 

 these is reserved for bacteriological analysis. 



After judging the package for appearance, the sample is next 

 examined for flavor and odor. In judging for flavor and odor it 

 is best to warm the sample slightly, as a low temperature disguises 

 odors and flavors in milk or cream. 



In order to keep the sense of taste acute it is necessary to rinse out 

 the mouth with warm water after tasting each sample. 



