THE ART OF BUTTER JUDGING. 



167 



216. Relative scoring of butter. On a scoring blank 

 we find that the number of points allowed on pack- 

 age is 5, while on flavor it is 45, or nine times the 

 value placed on package. If we score of£ one-half 

 point on package, we must score off about 4.5 points 

 on flavor, if the flavor shows the same degree of de- 

 fect as the package shows. If the body, which car- 

 ries 25 points as a perfect score, shows a defect suf- 

 ficient to reduce the score 2% points, we must, if the 

 flavor shows a defect which would take 1/10 off the 

 perfect score, take off 4% points on flavor. This con- 

 stitutes relative scoring and is the only way to score 

 butter. In scoring, we must bear in mind that when 

 the package is only very slightly defective, we 

 should not score off one point and at the same time 

 score off only four points for a very defective flavor. 



I wish to bring out the basis of comparison upon 

 which the scoring of butter should be performed, 

 and trust that it may establish in the minds of 

 creamery operators a clearer conception of the prin- 

 ciples involved in scoring butter. Suppose that we 

 have a tub of butter where the flavor, body, color, 

 salt and package are all slightly defective. In order 

 to show more clearly how it should appear when 

 tabulated, the following table is prepared. 



217. Relative score. 



100. 



90. 



