CHAPTER XX. 



JUDGING AND GRADING BUTTER. 



Butter may be judged from a commercial and from an 

 individual standpoint. Individual judgments of the same 

 butter may vary considerably. It is important that the judge 

 should become familiar with the quality of butter as required 

 by our standard markets, and then judge the butter according 

 to the demands of the mass of the consumers, rather than 

 according to personal likes and dislikes. In order to become 

 a good butter-judge, it is essential that the senses of taste and 

 smell be acute. Even if one's taste and smell are keen and sensi- 

 tive, considerable practice or experience is necessary. Almost 

 any one can tell a good sample of butter from a very poor one, 

 but when it comes to differentiate between two samples which 

 are nearly alike in quality, skill and experience are required. 



The chief thing in scoring butter is to become thoroughly 

 familiar with the ideal flavor of butter; then by repeated 

 comparisons of different samples of butter to this one ideal 

 flavor, one will soon become efficient in grading the butter. 



Standard for Judging. — In America the distinct quahties 

 which are noticed in butter are designated according to the 

 basis of points given below. It Avill be noticed that different 

 values are given to the different characteristics, according to 

 their relative importance. The score-card given below is used 

 commercially, and is based upon 100 as perfect: 



SCORE-CAED. 



No 



Perfect. Score. Remarks. 



Flavor 45 



Body 25 



Color 15 



Salt 10 



Style 5 



Total 100 



Date Scored by. 



2S7 



