MARKETING CREAMEEY BUTTER. IT 



such as State and city legislation, transportation and terminal 

 facilities, and improvement of produce markets and marketing 

 facilities. 



MARKET GRADES OF CREAMERY BUTTER. 



Market grades of creamery butter are necessary in order to facili- 

 tate trading and to establish market quotations for the various quali- 

 ties. The purpose of grades is to establish a measure or standard for 

 the qualities. A score card which recognizes the relative importance 

 of the following characteristics is employed for the purpose of grad- 

 ing butter: Flavor (45), body (25), color (15), salt (10), and pack- 

 age (5). This gives a total of 100 points and the score the butter 

 receives usually determines its grade. 



The market grades of butter established by various wholesale 

 produce organizations conform quite closely to a uniform standard. 

 The interpretation or application of the grades by the butter in- 

 spectors may vary on the different markets and in educational and 

 commercial scorings. These differences are due to a different require- 

 ment of quality which the inspector may use or a market may demand. 

 Therefore butter scored 93 points by one inspector may be scored 

 only 90 or 91 points by another, and an inspection certificate for an 

 " extra " issued in one market may not be accepted as an " extra " in 

 another. The requirements of each grade of creamery butter as 

 established for the New York, Chicago, and San Francisco markets 

 established for the New York, Chicago, and San Francisco markets by 

 the wholesale trade organizations at each market are given herewith. 



GRADES OF BUTTER ESTABLISHED BY THE NEW YORK MERCANTILE EXCHANGE 

 FOR THE NEW YORK MARKET. 



Extras. — Shall be a standard grade of average fancy quality in the season 

 when offered under the various classifications. Ninety per cent shall conform to 

 the following standard ; the balance shall not grade below firsts : 



Flavor. — Must be sweet, fresh, and clean for the season when offered. 



Body. — Must be firm and uniform. 



Color. — Not higher than natural grass, nor lighter than light straw, but 

 should not be streaked or mottled. 



Salt. — Medium salted. 



Package.— Sound, good, uniform, and clean. 

 Firsts. — Shall be a grade next below extras and must be good butter for the 

 season when made and offered, under the various classifications. Ninety per cent 

 shall conform to the following standard ; the balance shall not grade below 

 seconds : 



Flavor. — Must be reasonably sweet, reasonably clean, and fresh. 



Body.— Must be firm and fairly uniform. 



Color. — Reasonably uniform, neither very high nor very light. 



Salt. — May be reasonably high, light, or medium. 



Package. — Sound, good, uniform, and clean. 



61166°— Bull. 456—17 3 



