192 THE BOOK OF BUTTER 



on the market butter will rarely score over 39 on flavor 

 which, if otherwise perfect, will give a final score of 94, 

 and that it seldom scores less than 27 on flavor which, 

 if not criticized on the other items of the score-card, 

 would give a total score of 82. 



142. Body. — The ideal body is firm and waxy. The 

 average market is not nearly so critical of this factor as 

 of the flavor. The body may be slightly greasy, or the 

 moisture may not be properly incorporated. However, 

 the average consumer will overlook these faults and other 

 similar ones on body. If the butter is weak and greasy, it 

 should be cut from i to 2 points. If, in addition to these 

 faults, the brine is milky and the grain short, 4 or 5 points 

 should be taken off. 



143. Color. — The color of butter must suit the trade 

 and it must be uniform. If it is mottled or streaked, the 

 consumer immediately complains. When the color is 

 only a little variable, it might pass without criticism. 

 Small streaks or mottles deserve a cut of f to 1 point. 

 If very mottled, 3 to 5 points should be taken off. The 

 general shade of color is not usually criticized unless it is 

 extremely high or low. When grading butter for a special 

 market, less latitude can be granted in this regard than 

 when judging at an exhibition, where the call of many 

 markets may be represented. 



144. Salt. — The salt-content of butter must be made 

 to satisfy the consumer; therefore, the dealer in butter 

 must be strict. In a general scoring, the product may pass 

 as perfect if it has high or low saltiness. However, in all 

 cases, to score perfect the salt must be dissolved. If it 

 is not, J to 4 points may be taken off. The salt should 

 be evenly distributed ; yet this is not so important as it 

 was a few years ago, for the general tendency is to work 



