JUDGING MILK AND ITS PRODUCTS 201 
EXPLANATION OF SCORE CARD. 
Bacteria: The maximum number of bacteria per- 
missible per cubic centimeter for a perfect score on bac- 
teria as a rule is 400. Numbers beyond this point will 
detract from the score until 200,000 is reached when the 
score is zero. Deductions from the perfect score are 
made uniform, being proportional to the bacteria count 
between 400 and 200,000. 
A bacteria count as low as 400 per c.c. is possible 
though difficult to attain. By exercising proper clean- 
liness and thoroughly cooling milk, the majority of 
dairymen can keep the bacteria count below 10,000 per 
c.c. A low bacteria count is largely a matter of clean- 
liness and low temperature. 
Flavor and Odor. Flavor refers to taste and odor to 
the aroma detectable by the nose. It is impossible to 
describe a perfect flavor and odor. Anything in the 
least objectionable to the taste or smell will detract from 
the score. Under this head, weedy, stable, manure, 
bitter, rancid, and unclean flavors or odors are most 
common. To obtain a perfect score for flavor and odor, 
perfect cleanliness must prevail, the milk must be kept 
free from odoriferous surroundings and feeding must 
be done after milking, especially when silage, or other 
odoriferous feeds are fed. 
Visible Dirt. Any sediment, however slight, in the 
bottom of the bottle will detract from the score. Most 
milk will show visible dirt unless it has passed through 
a clarifying process. Dust, particles of dirt, hairs or 
particles of litter, and sometimes all of these, are notice- 
able in the bottom of bottled milk. 
The greatest factor in reducing dirt to a minimum is 
washing the cow’s flanks and udder just previous to 
