156 Milk and Its Products. 
being established by the demand of the trade for 
which it is intended, but the salt, in whatever de- 
gree added, should be completely dissolved, and 
should be uniform throughout the whole mass of 
butter. The finish of the butter, in whatever form 
packed, should be such that it will present a neat, 
clean, attractive appearance. The different qualities 
of butter are ranked in importance in accordance 
with the following scales. 
Flavor eRe erates . - 40 to 45, 
Texture 4 MC Caan +  .25 to 30. 
Color bY ek e ee W0'tO 153 
Salt ei wie OS « +10 
BAMISH (cs: ag Sab Sele ae ee AS eas 5 
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