FACTORS INFLUENCING QUALITY 



Directions for Scoring. 



BACTERIA PER CUBIC CENTIMETER— PERFECT SCORE, 36 

 Points 



387 



Points 



25,001- 30,000 29 



30,001-35,000. . . 28'o 



35,001- 40,000 270 



40,001- 45,000 :: 26'0 



45,001- 60,000 ■ ■■ 250 



50,001- 56,000 ■ ■' 240 



55,001- 60,000 230 



60,001- 65.000... 220 



65,001-70,000 ■ '^I'o 



70,001- 75,000 ..'.'." 200 



75,001- 80,000 190 



80,001- 86,000 ■ ■ 180 



86,001- 90,000 " 170 



90,001- 95,000 " 160 



95,001-100,000 150 



100,001-120,000 ■' 12'5 



120,001-140,000 100 



140,001-160,000 75 



160,001-180,000 e'o 



180,001-200,000 26 



Above 200.000 0.0 



Note. — When the number of bacteria per cubic centimeter exceeds the local leeal limit 

 the score shall be 0. 



FLAVOR AND ODOR— PERFECT SCORE, 25. 

 Deductions for disagreeable or foreign odor or flavor should be made according to con- 

 ditions found. When possible to recognize the cause of the difficulty it should be described 

 under Remarks. 



VISIBLE DIRT— PERFECT SCORE. 10. 

 Examination for visible dirt should be made only after the milk has stood for some time 

 undisturbed in any way. Raise the bottle carefully in its natural, upright position, without 

 tipping, until higher than the head. Observe the bottom of the milk with the naked eye 

 or by the aid or a reading glass. The presence of the slightest movable speck makes a 

 perfect score impossible. Further deductions should be made according to the amount of 

 dirt found. When possible the nature of the dirt should be described under Remarks. 



Under 500 35 



500- 1,000 349 



1,001- 1,500 ■' 34'8 



1,501- 2,000 34'7 



2,001- 2,600 34 6 



2,501- 3,000 34'5 



3,001- 3,500 34 4 



3,501- 4,000 343 



4,001- 5,000 34 



6,001- 6,000 33 8 



6,001- 7,000 33 6 



7,001- 8,000 33 4 



8,001- 9,000 33 2 



9,001-10,000 33 



10,001-11,000 32 8 



11,001-12,000 32.6 



12,001-13,000 32.4 



13,001-14,000 32,2 



14,001-15,000 32.0 



15,001-20,000 31.0 



20,001-25,000 30.0 



FAT IN MILK— PERFECT SCORE, 10. 



4.0 per 

 3.9 per 

 3.8 per 

 3.7 per 

 3.6 per 

 3.5 per 

 3.4 per 

 3.3 per 



NOTH.- 



Points 



cent and over 10 



cent 9.8 



cent 9.6 



cent 9.4 



cent 9.2 



cent 9 



cent 8 



cent 7 



Points 



3.2 per cent 6 



3. 1 per cent 5 



3.0 per cent 4 



2.9 per cent 3 



2.8 per cent 2 



2.7 per cent 1 



Less than 2.7 per cent 



-When the per cent of fat is less than the local legal limit the score shall be 0. 

 SOLIDS NOT FAT— PERFECT SCORE, 10. 



Points 



8.7 per cent, and over 10 



8.6 per cent 9 



8.5 per cent 8 



8.4 per cent 7 



8.3 per cent 6 



8.2 per cent 6 



Note. — When the per cent of solids not fat is less than the local legallimit the score shall be 0. 



Points 



8.1 per cent 4 



8.0 per cent 3 



7.9 per cent 2 



7.8 per cent 1 



Less than 7.8 per cent 



ACIDITY— PERFECT SCORE, S 

 Points 



Points 



0.23 per cent 2 



0.24 per cent 1 



Over 0.24 per cent 



0.2 per cent and less 5 



0.21 per cent 4 



0.22 per cent 3 



BOTTLE AND CAP— PERFECT SCORE, 5. 

 Bottles should be made of clear glass and free from attached metal parts. 'Caps should 

 be sealed in their place with hot paraffin, or both cap and top of bottle covered with parch- 

 ment paper or other protection against water and dirt. Deduct for tinted glass, attached 

 metal parts, unprotected or leaky caps, partially filled bottles, or other conditions permitting 

 contamination of milk or detracting from the appearance of the package, j 



