10 BULLETIN 356^ V. S. DEPAETMENT OF AGRICULTURE. 
Flavors, are, of course, scored by tasting the sample; if tlie flavor 
is very bad it can usually be definitely classified, but often the flavor 
is so slight or indistinct that it can not be traced with certainty. 
Even though this be the case, an experienced judge of milk is able to 
score the flavor of the product very accurately. Flavor and odor are 
allowed 25 points out of 100. 
VISIBLE DIRT. 
An appreciable amount of sediment in the bottom of a bottle of 
milk is a mute indication of carelessness between the cow and the 
consumer. Freedom from visible dirt does not necessarily mean 
that the milk is clean, but the presence of sediment does mean that 
not only was dirt allowed to fall into the milk, but that not even 
care enough was taken to strain it out. 
To score perfect on this point, the judge must be unable to find 
so much as a single movable speck in the milk as determined by 
examining the bottom of the bottle. Very few samples have been 
scored perfect on this point, while some, on account of an extremely 
heavy precipitate of manure, dust, sand, cow hairs, or chaff, have 
been marked as low as zero. 
Before scoring, the bottles should be allowed to stand undisturbed 
for some time to allow any sediment to settle. Then the bottle should 
be carefully raised without tipping and the bottom examined. An 
electric bulb with a long cord is a great aid in this work, as the light 
can be held close to the bottle. A maximum of 10 points out of 100 
is allowed for freedom from visible dirt. 
FAT AND SOLIDS NOT FAT. 
The solids in milk are apportioned 20 points out of 100, 10 for fat 
and 10 for solids not fat; 4 per cent of fat and 8.7 per cent of solids 
not fat are minimums for which a perfect score is given. In the case 
of cream all 20 points are given to the fat content, 20 per cent or more 
being considered a perfect score. If the sample of milk or cream 
contains less than the legal standard, a zero is given on the score card. 
The fat is determined by the Babcock method, while the solids 
not fat are calculated by the formula —j — In this formula L 
stands for the corrected Quevenne lactometer reading and F repre- 
sents the fat. As an illustration of this formula, let us suppose that 
the fat test is 4 per cent and the corrected lactometer reading is 32. 
32 + 4 36 
Then, — j — =-^ = 9. Hence, the solids not fat equal 9 per cent. 
