288 BUTTER-MAKING. 



At a recent conference of the Societe Nationale de Laiterie, 

 held at Brussels, the following scale of points was suggested for 

 butter (Creamery Journal) : 



Odor 5 



f Color 5 



I Reflection 10 



I Cleanliness 5 



L Chemical analysis 10 



f Firmness 13 



Consistency. ... ■, Spreading facility 12 



L Interior structure 5 



/ Purity 5 



\ Taste and aroma 30 



100 



Work. 



Taste. 



Score-card used by W. S. Moore & Co., Chicago. 



Stencil Date 



Creamery 



Buttermaker 



Too high acid 1-3 



Sour 1-3 



Heated 9 



Weedy 2-10. .. 



Tainted 2 



Barny 2-10. . . 



Poor sewerage, dirty cans, etc 5-10. . . 



Wintery 2-10 . . . 



Old milk 2 



Flat 1-3.. . . 



Light 1-3 



Summery 1-10 . . . 



Needs more acid 1-3 . . . . 



Poor water or ice 



Fishy 4-6.. .. 



Cowy 1-2-10. 



Fine, high, clean. . . 

 Score (Perfect 45). 



cq 



Weak 4.. . 



Salvy 4.. , 



Greasy 4 , . . 



Oily 4... 



Tallowy 4 . . . 



Cheesy 4 . . . 



Loose body 4-7, 



Too much water 4 . . . 



Xot enough water 4. . . 



Water not well incorporated 4. . . 



Milky 



Fine, waxy 



Score (Perfect 25). 



