JUDGING MILK AND ITS PRODUCTS 207 
a 
can always be removed from butter by working, but 
frequently the conditions are such as to require over- 
working to secure this end. 
The following are conditions that favor mottles: 
Coarse uneven grained salt. 
Carelessly adding the salt to the churn. 
Butter too cold for working. 
Using too cold or too warm wash water. 
Too much buttermilk in the butter. 
Not enough moisture in butter when worked. 
White specks are due either to curd particles in cream 
caused by overripening and lack of stirring during ripen- 
ing, or to dried and hardened cream. 
Color specks are tiny specks of color caused by using 
a poor grade of color, old color, or color that has been 
kept at too high a temperature. 
Salt. As. with color, the essential thing with salt is 
to have it evenly worked through the butter and none 
of it should remain undissolved. 
Undissolved salt may be due to four things: 
1. Poor salt. 
2. ‘Too much draining before salting. 
3. Salting the butter at too low a temperature. 
4 
Ox One Coie 
Too much salt. 
JUDGING CHEDDAR CHEESE. 
Cheese is commonly judged on the basis of 45 points 
for flavor, 30 points for texture, 10 points for color and 
15 points for finish and appearance. Some judges prefer 
to divide the 30 points allowed for texture, giving 15 
points for texture and 15 points for body. This division 
is not essential, however, and the judging of cheese 
will be discussed upon the basis of the following score - 
card which gives the common defects found in Cheddar 
cheese ; 
