312 Milk and Its Products 
de PlAVOP ss idleanidt howaks folisis thet aeauanans 45 
Ds. POKUIE 3, ches das Sa eRe edo ieee AES 25 
35, RICHNESS secre ys. a acini doh eee eas eee 15 
4, Appearances. + 2isaeccacelved satnees ees ened 10 
be Colors sevens 24 Nasa Lees ea ees ee EAS 5 
EQUA es sticusira a9 ckeseg bana etine abiaaate le eueck eee 100 
The points in the score card may be described, 
explained, and criticised as follows: 
I. Flavor.—The flavor, to be perfect, must be clean 
and creamy, and combined with flavoring material in 
such a way as to blend with the cream in a full and 
delicious flavor. Defects in flavor are various, and are 
usually due to some one or more of the following 
causes or conditions: 
(1) Defects due to the use of flavoring materials 
which will not blend with the other ingredients. 
(2) Defects due to cream used: 
Sour cream flavor. 
Old cream flavor. 
Bitter cream flavor. 
Metallic cream flavor. 
Oily cream flavor. 
Weedy cream flavor. 
Barn flavor 
Unclean flavor. 
Burned, overheated or scorched flavor. 
(3) Defects in flavor due to filler used: 
Condensed milk flavor. 
Starch flavor. 
Gum flavor. 
Gelatine flavor. 
