FARM DAIRYING 



place score cards on numberless entries of butter, 

 nearly all of excellent quality. 



QUALITIES OF GOOD BUTTER: HOW IT IS JUDGED 



It is well to know what a judge looks for in a 

 No. I butter, and work up to his requirements. 

 Judges now almost universally use a score card, 

 and the marks are approximately as follows : 

 Flavor . . . 50 



Texture or Grain 



Color 



Salt 



Package 



20 

 IS 



ID 



5 



Total .... 100 

 In judging, to get a representative sample of the 

 butter, a trier is used, which when inserted into 

 the butter, and given a half turn round and then 



BUTTER AND CHEESE TRYER 



withdrawn, brings with it a plug of butter half 

 an inch thick and about four inches long. Still 

 longer triers may be used for tubs and boxes. 

 This plug reveals defects in aroma, flavor, color, 



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