202 MARKET DAIRYING 
milking. The moist condition prevents the dislodge- 
ment of dirt. Another great aid in obtaining clean milk 
is the covered milk pail. 
Fat. To obtain a perfect score on fat, milk, as a 
rule, must contain not less than 4.0%. For each tenth 
below 4.0%, 0.2 point is deducted from the perfect score 
till 3.5% is reached. A whole point is deducted for 
every tenth below 3.5%. Milk with a fat content less 
than. 2.7% or less than the legal local limit, is scored 
zero for fat. 
Cream is usually scored perfect for fat when its fat 
content is 20% or above. 
Solids Not Fat. Usually 8.7% or more is required 
for a perfect score on solids not fat. For each tenth 
per cent below 8.7% one point is deducted. “Milk con- 
taining less than 7.8% or less than the legal limit, is 
scored zero for solids not fat. 
Solids not fat are not considered in cream. 
Acidity. The limit of acidity for a perfect score is 
0.2%. When milk is thoroughly cooled there is little 
difficulty in keeping the acidity below this limit. 
Bottle and Cap. The following defects detract from 
the perfect score for bottle and cap: Partially filled 
bottle, tinted glass, leaky caps, improperly paraffined 
caps, unprotected caps and anything that in any way 
detracts from the appearance of the package. 
JUDGING BUTTER. 
Butter is judged commercially on the basis of 45 
points for flavor, 25 for texture, 15 for color, 10 for 
salt and 5 for package: total 100. 
A score card showing the common defects of butter is 
presented on the following page. 
