CHAPTER XX. 
JUDGING AND GRADING BUTTER. 
Butrer 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 qualities 
which are noticed in butter are designated according to the 
basis of points given below. It will 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-caRD. 
: Perfect. Score. Remarks. 
PlavOtiacaess Gey es eeees omy eve BG > eagle Bo Venta cesae es nae Gia 
Bod y'.5 seca nsicied senaas ae Sh ge QB Sarasa) - ad heard came esnaeiats 
COMO es cseeais ccanliw we ereans 15 oS ebahtan ase as Seva teda-saiebes 
Salts ede sckes React x ean wSrev eo ravens 10. weaee Bees varnd ys Soe ee Medes 
Style:d aviiegrie saad siee thaw Rr tsheatinek  Givemnennels wane as aries t 
Totals. ..iccsaswicwew new JOO: -.ieevinead Geetha ceed 
Dates icsee ccc tras eae ssee e434 Scored: DY isi wes sieeve gine eeseas 
