CHAPTER XI. 

 The Art of Butter Judging. 



204. Classifying butter has been customary ever 

 since butter was manufactured for commercial pur- 

 poses. Since people have trained themselves to 

 pass judgment on butter in accordance with certain 

 standards of excellence, butter judging has become 

 both a science and an art. 



Different markets in the United States demand 

 butter of about the same standards of perfection ex- 

 cept in color and salt. This is due to the demand 

 of some local markets. Since the variation in the 

 standards of the different American markets are 

 very slight, butter judges do not find it very difficult 

 to score butter satisfactorily in any state. 



205. Personal preference. That individual tastes 

 vary and that standards of individual preference 

 are widely diverse are well known facts. Since 

 flavors affect the palates of some persons more than 

 others, no two persons, however acute their senses, 

 can always score the same butter alike ; nor can one 

 judge always give the same butter exactly the same 

 score even though the scorings are not taken far 

 apart. Individual peculiarity is responsible for the 

 difference of opinion relative to certain defects in 

 the flavor and aroma of butter. Since some defects 

 in butter appear more pronounced to one person 

 than to another, a variation in tbo score of the same 

 butter by different judges is inevitable. 



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