. Bulletin. Agriculture -- New Hampshire. 'K-()VIN(; (^lAMIN' (M' AND CKEAM. g;;. cream trade or for butler making, and yet not be unjust to the milk or cream i)r()due('r. A standard of .20% acid will doubtless be ]\\g\\ cnoimli for any purpose. In some cases, however, a standard ot" .2^'/i nia.\ l)e allowed. The most important thing to be considered in scoring or grading milk or cream is its flavor. Upon the flavor of the milk or cream received at th(^ creanicry largely depends the quality of the finished butter. A few bad flavored lots of milk or cream may materially injure th
. Bulletin. Agriculture -- New Hampshire. 'K-()VIN(; (^lAMIN' (M' AND CKEAM. g;;. cream trade or for butler making, and yet not be unjust to the milk or cream i)r()due('r. A standard of .20% acid will doubtless be ]\\g\\ cnoimli for any purpose. In some cases, however, a standard ot" .2^'/i nia.\ l)e allowed. The most important thing to be considered in scoring or grading milk or cream is its flavor. Upon the flavor of the milk or cream received at th(^ creanicry largely depends the quality of the finished butter. A few bad flavored lots of milk or cream may materially injure the quality of the daj^'s product. By tasting a sam- ple from each lot of milk or cream delivered, a good dairynuin. after some jiractice, will be able to recog- nize the various flavors in different lots and give to each its {)r(>per rating 4 ,1 n 4.„„4.^ „4; Fig. 4.—Farrington'.s out- or score. As the flavor or taste of at for aciduy test, milk and cream is easily changed when ])rougbt in contact with tlie varicms substances, the nature of the difficulty should, when possible, be pointed out and a remedy suggested. After considering the varicus jxiints, a score card has been arranged by this department which has proven to be very useful in descril)ing in detail and recording the con- dition of milk and cream. The score card is also a par- ticularly vahmble agency for presenting such detailed in- formation to the creamery i)atr()n. In fact the score card's greatest usefulness is the service it renders in presenting to the milk and cream producers a comprehensive and ac- curate idea regarding the coiuliliou and (|uality of his product. As will be noted, lilty points are given to flavor and tast€, as the flavor of milk and cream, more than any other con- dition, determines the flavor or quality of the butter; twenty-five points are given to acidity, that is, the amount of acid or degree of sourness which has developed. Twenty-five points are also given to tiie general
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