Grade 



Date 



(64) 



EXERCISE 40. 



Object. — The scoring of butter. 



Apparatus. — Several samples of butter; score card; butter triers; paper, etc. 



Step 1. Read carefully the score card and become thoroughly familiar with 

 its points. 



Step 2. Wipe trier carefully and insert into butter near centre of the pack- 

 age. Withdraw carefully, note condition of butter on the trier; also 

 take the aroma of the sample. 



Step 3. Take a part of the trier-full between the tongue and the roof of the 

 mouth and let dissolve slowly, noting the flavor, salt, taints, etc. Record 

 observations. 



Report. 



Give the reasons for the off flavors and defective body that may have 

 been found in the above samples. 



