Part 5

If 4 per cent fat or above and 8.5 per cent solids not fat or above, score perfect (25). Deduct 1 point for each one-fourth per cent fat below 4 and 1 point for each one-fourth per cent solids not fat below 8.5.

BACTERIA.

Less than 10,000 per cubic centimeter (perfect) 20 Over 10,000 and less than 25,000 per cubic centimeter 19 Over 25,000 and less than 50,000 per cubic centimeter 18 Over 50,000 and less than 75,000 per cubic centimeter 17 Over 75,000 and less than 100,000 per cubic centimeter 16 Deduct 1 point for each 25,000 above 100,000.

When an unusually large number of liquefying bacteria are present, further deduction should be made according to conditions found.

ACIDITY.

If 0.2 per cent or below, score perfect (5). Deduct 1 point for each 0.01 per cent above 0.2 per cent. (If Mann’s test is used, discontinue adding indicator on first appearance of a pink color.)

APPEARANCE OF PACKAGE AND CONTENTS.

If package is clean, free from metal parts, and no foreign matter can be detected in the contents, score perfect (10). Make deductions according to conditions found.

SCORE CARD FOR MARKET CREAM.

Exhibitor: ---- ---- Address: ---- ----.

NUMERICAL SCORE. -------+-------------+----------+---------+---------------+-------- | | | | Appearance of | Perfect Flavor,| Composition,| Bacteria,| Acidity,| package and | score, 40. | 25. | 20. | 5. | contents, 10. | 100. -------+-------------+----------+---------+---------------+-------- | | | | | Judge’s | | | | | score. -------+-------------+----------+---------+---------------+-------- DESCRIPTIVE SCORE. ----------+----------------+------------+----------+--------------- Flavor. | Composition. | Bacteria. | Acidity. | Package and | | | | contents. ----------+----------------+------------+----------+--------------- Excellent.|Perfect. |Perfect. |Perfect. |Perfect. Good. | | | | Fair. |Fat, ---- |Total, ----.|---- |Foreign matter. Bad. | per cent. | | per cent.| Flat. | |Liquefiers, | |Metal parts. Bitter. | | ----. | | Weedy. | | | |Unattractive. Garlic. | | | | Silage. | | | |Lumpy. Smothered.| | | | Manure. | | | |Frothy. Other | | | | taints. | | | | .... | | | | .... | | | | .... | | | | ----------+----------------+------------+----------+--------------- Remarks: ----. Date: ----. ---- ----, Judge.

DIRECTIONS FOR SCORING.

FLAVOR.

If rich, sweet, clean, and pleasant flavor and odor, score perfect (40). Deduct for objectionable flavors and odors according to conditions found.

COMPOSITION.

If 20 per cent fat or above, score perfect (25). Deduct 1 point for each one-half per cent fat below 20.

BACTERIA.

Less than 10,000 per cubic centimeter (perfect) 20 Over 10,000 and less than 25,000 per cubic centimeter 19 Over 25,000 and less than 50,000 per cubic centimeter 18 Over 50,000 and less than 75,000 per cubic centimeter 17 Over 75,000 and less than 100,000 per cubic centimeter 16 Deduct 1 point for each 25,000 above 100,000. -

When an unusually large number of liquefying bacteria are present, further deduction should be made according to conditions found.

ACIDITY.

If 0.2 per cent or below, score perfect (5). Deduct 1 point for each 0.01 per cent above 0.2. (If Mann’s test is used, discontinue, adding indicator on first appearance of a pink color.)

APPEARANCE OF PACKAGE AND CONTENTS.

If package is clean, free from metal parts, and no foreign matter can be detected in the contents, and physical condition of product is good, score perfect (10). Make deductions according to conditions.

The composition, condition, and numerical scores of the entries of market milk and cream are given in the following tables:

Table showing composition and condition of market milk and cream.

------+-----+------+-------+-------+---------------+------------------- Sample| Fat.|Solids| Acid-| Total | Appearance of | Remarks. No. | | not | ity. |bacteria| package. | | | fat. | | per | | | | | | cubic | | | | | |centime-| | | | | | ter. | | ------+-----+------+------+--------+---------------+------------------- 1 | 4.1 | 9.82 |0.235 | 3,100 |Slight sediment| 2 | 4.0 | 8.67 | .198 | 1,600 | do | 3 | 3.5 | 8.70 | .194 | 16,300 |Clean | 4 | 3.4 | 8.55 | .198 | 5,500 | do | 5 | 3.7 | 8.61 | .200 | 15,200 | do | 6 | 4.5 | 9.02 | .192 | 5,100 |Slight sediment| 7 | 3.9 | 8.78 | .180 | 1,600 | do | 8 | 3.6 | 8.59 | .174 | 35,800 | do | 9 | 3.3 | 8.53 | .187 | 4,730 | do | 10 | 3.7 | 8.74 | .174 | 11,300 | do | 11 | 3.9 | 8.78 | .183 | 4,900 | do | 12 | 3.8 | 8.76 | .189 | 12,500 | do | 13 | 4.5 | 8.90 | .180 | 33,000 |Clean | 14 | 3.2 | 8.37 | .194 | 38,600 | do | 15 | 3.4 | 8.55 | .196 | 5,200 |Slight sediment|Bottle not full. 16 | 4.0 | 8.80 | .196 | 6,000 | do | 1 | 3.2 | 8.64 | .200 | 3,100 | do | 18 | 3.5 | 8.80 | .189 | 17,500 | do | 19 | 3.4 | 8.78 | .200 | 17,200 |Clean | 20 | 3.5 | 8.45 | .180 | 5,400 |Slight sediment| 21 |33.6 | ... | .162 | 29,200 | do | 22 | 4.4 | 9.25 | .216 | 26,500 | do | 23 |25.0 | ... | .180 | 21,000 | do | 24 | 3.9 | 8.90 | .198 | 8,700 | do | 25 | 3.7 | 8.86 | .198 | 20,700 |Clean | 26 | 3.1 | 8.25 | .189 |166,000 | do | 27 | 4.3 | 8.86 | .182 | 1,000 | do |Soapy flavor. 28 | 3.8 | 9.13 | .183 | 9,500 | do | 29 | 4.4 | 8.88 | .185 | 86,000 | do | 30 |37.2 | ... | .162 | 20,700 |Slight sediment|Silver medal | | | | | | (cream). 31 | 3.7 | 8.74 | .207 | 18,000 |Clean | 32 | 3.9 | 9.78 | .200 | 10,400 | do | 33 | 4.4 | 9.00 | .200 | 8,500 | do | 34 | 4.1 | 8.82 | .192 | 31,300 |Slight sediment| 35 | 3.6 | 8.92 | .234 | 26,300 | do | 36 | 3.6 | 8.59 | .200 | 1,000 | do |Soapy flavor. 37 | 4.1 | 8.94 | .216 | 23,900 | do |Manure flavor. 38 | 3.4 | 8.98 | .200 | 2,100 | do | 39 | 3.5 | 8.45 | .198 | 7,500 | do |Metal and rubber | | | | | | parts to package. 40 | 4.0 | 8.80 | .191 | 6,300 |Slight sediment| 41 | 4.0 | 9.00 | .198 | 6,700 | do | 42 | 3.3 | 9.03 | .219 | 3,100 |Clean | 43 | 4.1 | 9.19 | .219 | 5,500 | do | 44 | 3.6 | 8.72 | .184 | 18,300 |Slight sediment| 45 | 4.1 | 9.82 | .200 | 5,700 | Clean |Gold medal (milk). 46 | 3.5 | 9.70 | .192 | 1,000 | do | 47 | 4.0 | 9.00 | .198 | 10,500 |Slight sediment| 48 | 3.7 | 8.74 | .208 | 5,200 | do | 49 |18.0 | ... | .216 |402,500 | do | 50 | 3.5 | 9.90 | .210 | 5,800 | do | 51 |24.0 | ... | .182 | 1,100 | do |Gold medal (cream). 52 | 3.9 | 8.40 | .198 | 32,000 | do | 53 | 4.2 | 8.84 | .200 | 5,600 | do |Silver medal | | | | | | (milk). 54 |31.6 | ... | .180 |392,000 |Clean |Soapy flavor. 55 | 3.9 | 8.90 | .207 | 5,600 |Slight sediment| 56 | 8.1 | 7.03 | .207 | 27,000 | do | 57 | 3.9 | 8.53 | .200 | 6,700 | do | 58 | 3.9 | 8.73 | .200 | 1,500 | do | 59 | 2.5 | 8.25 | .185 | 1,200 |Sediment |Metal and rubber | | | | | | parts to package. ------+-----+------+------+--------+---------------+-------------------

Cream.

Table showing numerical scores of the milk and cream.