Desirable

Clean, creamery — pleasant bouquet, aroma.

Due to farm conditions

Dirty (name cause if possible)

Pails, cans, barn, milkhouse, etc. Weedy (name weed if possible)

Barny

Cowy

Feedy (name feed if possible) Silage, hay, grain

Due to either creamery or farm conditions or both

Flat

Smothered Fishy Turpentiny

Cheesy Bitter Metallic Dirty strainer

Undesirable

Due to creamery conditions

Dirty (name cause if possible) Churn vat, refrigerator, separator, etc.

Woody Poor starter Oily

Rancid

Too high ripening temperature

Body

Desirable

Waxy, medium grain (in length)

Salt

Desirable Well dissolved, medium in amount

Undesirable

Weak Tallowy Milky brine Greasy Short grain

Too much water Not enough water Water not well incorporated Leaky

Undesirable

Too high Too light

Gritty

Not well distributed

Color

Desirable

Uniform, medium shade (June or straw)

Undesirable

Mottled                              Too high

Streaked                             Too light

Wavy                                  Not clear

Package

Desirable Neat, clean, attractive

Undesirable

Not suited to market       Not finished

Poorly packed                  Moldy

Cheap                               Not full

Dirty                                 Damaged

Cheese score-card (Cornell)

University of Wisconsin score-cards

Cheese

Flavor.......................      45

Texture.......................      30

Color.......................      15

General make-up and package...............      10

Total.......................    100

Butter

Flavor.......................      45

Body .......................      25

Color.......................      15

Salt........................      10

Package.......................     __5

Total.......................100

Butter Classifications and Grades (N.Y. Mercantile Exchange)

1.  Butter shall be classified as Creamery, Process, Factory, Packing Stock, and Grease Butter.

Definitions.

2.  Creamery. — Butter offered under this classification shall have been made in a creamery from cream separated at the creamery or gathered from farmers.

3.  Process. — Butter offered under this classification shall be such as is made by melting butter, clarifying the fat therefrom, and rechurn-ing the same with fresh milk, cream, or skim milk, or other similar process.

4.  Factory.— Butter offered under this classification shall be such as is collected in rolls, lumps, or in whole packages and reworked by the dealer or shipper.

5.  Packing Stock. — Butter offered under this classification shall be original farm-made butter in rolls, lumps, or otherwise, without additional moisture or salt.

6.  Grease Butter shall comprise all classes of butter grading below thirds, or of packing stock grading below No. 3 as hereinafter specified, free from adulteration.

Grades.

7.  Creamery, Process, and Factory shall be graded as Specials, Extras, Firsts, Seconds, and Thirds ; and Packing Stock shall be graded as No. 1, No. 2, and No. 3.