38 DAIRY LABORATORY GUIDE 



Flavor 40 



Composition 25 



Bacteria 20 



Acidity 5 



Appearance of package and contents 10 



The score cards used for milk and cream by the 

 Dairy Division, Washington, D. C: 



CREAM SCORE CARJ) 



FLAVOE CONDITION 



Taste Smell Cleanliness Acidity Total 



30 30 20 20 100 



MILK SCORE CARD 



FLAVOR CONDITION 



Taste Smell Curd Test Cleanliness Acidity Total 



25 25 25 15 10 100 



EXERCISE XII 



Churning 



Rinse churn with hot water from 150° to 200° F., 

 revolving it from five to ten times, being careful to 

 leave stopper out. Draw off water, and rinse again 

 in the same manner with pure cold water at about 

 40° to 50° F., leaving stopper in during the last 

 rinsing. Draw off water and pour the ripened cream 

 in, filling churn about one-third full so as to allow 

 the greatest splash in churning. Add vegetable 

 coloring, the amount depending on the time of the 

 year and the market requirements. If cows are 

 receiving no grass and the market demands a high 

 color, an ounce or 30 c.c. color to each 50 pounds 



