16 BULLETIN 356, U. S. DEPARTMENT OF AGRICULTURE. 



Per cent of perfection attained by samples in preceding table. 



Item. 



Bacteria 



Flavor and odor 



Visible dirt 



Fat 



Solids not fat... 



Acidity 



Bottle and cap.. 



Milk. 



Certi- 

 fied. 



Per cent. 

 88.68 

 81.16 

 88.50 

 93. 30 

 95.30 

 98.80 



Market. 



Per cent. 

 87.17 

 91.80 

 86. 70 

 91.90 

 91.90 

 97.80 

 92.40 



Cream. 



Certi- 

 fied. 



Per cent. 

 62.37 

 81.72 

 92.80 

 97.60 



95.20 

 95.40 



Market. 



Per cent. 



74.28 

 80.32 

 91.80 

 99.55 



97.00 

 94.60 



These two tables bring out some very interesting data concerning 

 tbe samples of milk and cream entered. 



It is believed that the second form of the milk and cream score card 

 which was m use gave a great deal better analysis of the quality of 

 the milk than the old one. The first milk and cream score cards put 

 certified milk and cream at a disadvantage, as different cards were 

 used for the certified and market classes, the standards for certified 

 milk being much higher. This must be remembered in examining 

 the average scores made in the contests held while the first cards 

 were in use. Also a higher standard was made for acidity m certified 

 milk than in market milk. 



It was decided after much deliberation that only one score card 

 should be used for milk, whether it be certified or market. The 

 great point to be made m the consideration of milk is its value as a 

 food for mfants, so in the final analysis all milk must be considered 

 from the same standpoint when held up to the standard of perfection. 



The second card balanced up the desirable characteristics in a 

 much better way than the old, and the results seem to justify the 

 change. Certified milk averaged better than market milk on every 

 point except on flavor and odor, where it fell about 2J points behind 

 market milk. 



The average score of the certified milk for bacteria, 31.04 per cent, 

 indicates that the average sample submitted contained from 6,000 

 to 7,000 bacteria per cubic centimeter. The average fat content was 

 between 3.6 and 3.7 per cent. The average solids not fat were almost 

 8.7 per cent, while the average acidity ran between 0.2 and 0.21 per 

 cent. In the market milk the average score indicates a bacterial 

 count of between 7,000 and 8,000; the fats average between 3.5 and 

 3.6 per cent; the solids not fat between 8.6 and 8.7 per cent; while 

 the acidity was between 0.2 and 0.21 per cent. 



Considering that some of the samples above were shipped 2,000 

 miles or more, were several days in transit, and after their arrival 

 they were held in storage for several days, making them over a week 



