16 BULLETIN 356, TJ. S. DEPAETMEKT OF AGKICULTUEE. 
Per cent of ^perfection attained hy samples in preceding table. 
Milk. 
Cream. 
Item. 
Certi- 
fied. 
Market. 
Certi- 
fied. 
Market. 
Bacteria . . 
Per cent. 
88.68 
81.16 
88.50 
93.30 
95.30 
98.80 
98.80 
Per cent. 
87.17 
91.80 
S6. 70 
91.90 
91.90 
97.80 
92.40 
Per cent. 
o2.37 
81.72 
92.80 
97.60 
Per cent. 
74 28 
Flavor and odor 
80.32 
Visible dirt 
91.80 
Fat 
99 55 
Solids not fat 
Acidity 
95.20 
95.40 
97.00 
Bottle and cap 
94 60 
These two tables bring out some very interesting data concerning 
the samples of milk and cream entered. 
It is believed that the second form of the milk and cream score card 
which was m use gave a great deal better analysis of the quahty of 
the milk than the old one. The first milk and cream score cards put 
certified milk and cream at a disadvantage, as different cards were 
used for the certified and market classes, the standards for certified 
milk being much higher. This must be remembered in examining 
the average scores made in the contests held while the first cards 
were in use. Also a higher standard was made for acidity in certified 
milk than in market milk. 
It was decided after much deliberation that only one score card 
should be used for milk, whether it be certified or market. The 
great point to be made in the consideration of milk is its value as a 
food for infants, so in the final analysis all milk must be considered 
from the same standpoint when held up to the standard of perfection. 
The second card balanced up the desirable characteristics in a 
much better way than the old, and the results seem to justify the 
change. Certified milk averaged better than market milk on every 
point except on flavor and odor, where it fell about 2^- points behind 
market milk. 
The average score of the certified milk for bacteria, 31.04 per cent, 
indicates that the average sample submitted contained from 6,000 
to 7,000 bacteria per cubic centimeter. The average fat content was 
between 3.6 and 3.7 per cent. The average solids not fat were almost 
8.7 per cent, while the average acidity ran between 0.2 and 0.21 per 
cent. In the market milk the average score indicates a bacterial 
count of between 7,000 and 8,000; the fats average between 3.5 and 
3.6 per cent; the solids not fat between 8.6 and 8.7 per cent; while 
the acidity was between 0.2 and 0.21 per cent. 
Considering that some of the samples above were shipped 2,000 
miles or more, were several days in transit, and after their arrival 
they were held in storage for several days, making them over a week 
