A CITY MILK AND CREAM CONTEST TEXT

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[a] |33.6 | ... | .162 | 29,200 | do | 22 | 4.4 | 9.25 | .216 | 26,500 | do | 23[a] |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[a] |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[a] |18.0 | ... | .216 |402,500 | do | 50 | 3.5 | 9.90 | .210 | 5,800 | do | 51[a] |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[a] |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. ------+-----+------+------+--------+---------------+------------------- [a] Cream. _Table showing numerical scores of the milk and cream._ ------+----------+-----------+---------+----------+--------+--------- Sample| Flavor |Composition| Bacteria|Appearance| Acidity| Total No. | (perfect | (perfect | (perfect| (perfect |(perfect| score | 40 | 25 | 20 | 10 | 5 | (perfect | points). | points). | points).| points). |points).| 100 | | | | | | points). ------+----------+-----------+---------+----------+--------+--------- 1 | 34.0 | 25 | 20 | 9.5 | 1.5 | 90.0 2 | 34.5 | 25 | 20 | 9.5 | 5.0 | 94.0 3 | 35.0 | 23 | 19 | 10.0 | 5.0 | 92.0 4 | 34.0 | 22 | 20 | 10.0 | 5.0 | 91.0 5 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0 6 | 32.0 | 25 | 20 | 9.5 | 5.0 | 91.5 7 | 33.5 | 24 | 20 | 9.0 | 5.0 | 91.5 8 | 33.0 | 23 | 18 | 9.5 | 5.0 | 88.5 9 | 29.0 | 22 | 20 | 9.5 | 5.0 | 85.5 10 | 34.0 | 23 | 19 | 9.5 | 5.0 | 90.5 11 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5 12 | 32.0 | 24 | 19 | 9.0 | 5.0 | 89.0 13 | 32.0 | 25 | 18 | 10.0 | 5.0 | 90.0 14 | 35.0 | 21 | 18 | 10.0 | 5.0 | 89.0 15 | 35.5 | 22 | 20 | 9.0 | 5.0 | 91.5 16 | 35.0 | 25 | 20 | 9.5 | 5.0 | 94.5 17 | 36.5 | 22 | 20 | 9.5 | 5.0 | 93.0 18 | 32.0 | 23 | 19 | 9.0 | 5.0 | 88.0 19 | 34.0 | 22 | 19 | 10.0 | 5.0 | 90.0 20 | 32.0 | 22 | 20 | 9.5 | 5.0 | 88.5 21[a] | 37.0 | 25 | 18 | 9.5 | 5.0 | 94.5 22 | 32.5 | 25 | 18 | 9.5 | 3.5 | 88.5 23[a] | 36.5 | 25 | 19 | 9.5 | 5.0 | 95.0 24 | 32.75 | 24 | 20 | 9.5 | 5.0 | 91.25 25 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0 26 | 30.0 | 20 | 13 | 10.0 | 5.0 | 78.0 27 | 28.0 | 25 | 20 | 10.0 | 5.0 | 88.0 28 | 31.5 | 24 | 20 | 10.0 | 5.0 | 90.5 29 | 34.0 | 25 | 16 | 10.0 | 5.6 | 90.0 30[a] | 37.5 | 25 | 19 | 9.0 | 5.0 | [b]95.5 31 | 37.0 | 23 | 19 | 10.0 | 4.5 | 93.5 32 | 34.5 | 24 | 19 | 10.0 | 5.0 | 92.5 33 | 35.0 | 25 | 20 | 10.0 | 5.0 | 95.0 34 | 36.25 | 25 | 18 | 9.0 | 5.0 | 93.25 35 | 36.0 | 23 | 18 | 9.5 | 2.0 | 88.5 36 | 31.0 | 23 | 20 | 9.5 | 5.0 | 88.5 37 | 31.0 | 25 | 19 | 9.5 | 3.5 | 88.0 38 | 34.5 | 22 | 20 | 9.0 | 5.0 | 90.5 39 | 35.0 | 22 | 20 | 5.0 | 5.0 | 87.0 40 | 33.75 | 25 | 20 | 9.5 | 5.0 | 93.25 41 | 34.0 | 25 | 20 | 9.5 | 5.0 | 93.5 42 | 35.5 | 22 | 20 | 10.0 | 3.5 | 91.0 43 | 35.0 | 25 | 20 | 10.0 | 3.5 | 93.5 44 | 28.0 | 23 | 19 | 9.5 | 5.0 | 84.5 45 | 37.0 | 25 | 20 | 10.0 | 5.0 | [c]97.0 46 | 36.0 | 23 | 20 | 10.0 | 5.0 | 94.0 47 | 32.5 | 25 | 19 | 10.0 | 5.0 | 91.5 48 | 34.5 | 23 | 20 | 9.0 | 4.5 | 91.0 49[a] | 35.0 | 21 | 4 | 9.0 | 4.5 | 73.5 50 | 35.0 | 23 | 20 | 9.5 | 4.5 | 92.0 51[a] | 36.5 | 25 | 20 | 9.5 | 5.0 | [d]96.0 52 | 36.5 | 24 | 18 | 9.5 | 5.0 | 93.0 53 | 36.5 | 25 | 20 | 9.5 | 5.0 | [e]96.0 54[a] | 32.0 | 25 | 5 | 10.0 | 5.0 | 77.0 55 | 34.0 | 24 | 20 | 9.5 | 4.5 | 92.0 56 | 32.0 | 25 | 8 | 9.0 | 4.5 | 78.5 57 | 33.0 | 24 | 20 | 9.5 | 5.0 | 91.5 58 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5 59 | 27.0 | 19 | 20 | 5.5 | 5.0 | 76.5 ------+----------+-----------+---------+----------+--------+--------- [a] Cream. [b] Silver medal (cream). [c] Gold medal (milk). [d] Gold medal (cream). [e] Silver medal (milk). The flavor of the samples of both milk and cream was generally good. A few were soapy, owing to bottles not being properly rinsed, and one or two suggested a flavor of the cow stable. The lowest score for “flavor of milk” was 28 points, the highest 37; the lowest score for “flavor of cream” was 30 points, the highest 37.5. The percentage of fat in the milk was close to 4 in the majority of instances; the lowest was 2.5 and the highest 8.1. Both of these samples, however, may safely be regarded as abnormal. The percentage of fat in the cream samples varied from 18 to 37.2. The lowest percentage of “solids not fat” was 7.03, and the highest 9.9. With but few exceptions the milk and cream exhibited did not exceed the required standard for acidity, which was two-tenths of 1 per cent. The lowest percentage of acidity was 0.162, the highest 0.235. The number of bacteria per cubic centimeter found in the milk samples varied from 1,000, which was the lowest number, to 166,000, which was the highest. Seventeen out of the 59 samples examined contained over 20,000 bacteria per cubic centimeter, and more than half of all the samples exhibited contained less than 10,000, or a number small enough to meet the requirements for certified milk as established by the milk commissions. The lowest number of bacteria found in cream was 1,100 per cubic centimeter, the highest 402,000. The appearance of the packages of milk and cream was generally good. Only two had rubber or metal parts. Many of the samples contained more or less foreign matter. About one-third showed no sediment whatever in the bottom of the bottles. Of the 59 samples of milk and cream competing in this contest 6 scored 95 or over, 35 between 90 and 95, 12 between 85 and 90, and 6 less than 85. The large number scoring 90 or above is very noticeable, and indicates that the majority of the dairymen were successful in their efforts to produce high-class milk. THE DAIRY-FARM CONTEST. This was an entirely new feature in connection with milk contests and proved to be of great interest and practical value. Twenty-five dairymen entered their farms in this contest, and the farms were visited by the judges and scored on the basis of the score card shown below. While this part of the work required considerable time and some expense, it is believed that it resulted in much good along the line of improving the conditions affecting the city milk supply. Full details of this feature of the work are given in the table. [United States Department of Agriculture, Bureau of Animal Industry, Dairy Division.] SANITARY INSPECTION OF DAIRIES. Owner or lessee of farm: ---- ----. Town: ----. State: ----. Total No. of cows: ----. No. milking: ----. Quarts of milk produced daily: ---- Is product sold at wholesale or retail? ----. If shipped to dealer, give name and address: ----. Permit No.: ----. Date of inspection: ----, 1907. --------------------------------+-----------------+------------------ | Score. | +--------+--------+ Remarks. |Perfect.|Allowed.| --------------------------------+--------+--------+------------------ COWS. | | | Condition | 2 | | Health | 8 | | Cleanliness | 5 | | Water supply | 5 | | +--------+ | | 20 | | STABLES. | | | Construction | 5 | | Cleanliness | 5 | | Light | 5 | | Ventilation | 4 | | Cubic space per cow | 3 | | Removal of manure | 2 | | Stable yard | 1 | | +--------+ | | 25 | | MILK HOUSE. | | | Construction | 2 | | Equipment | 3 | | Cleanliness | 5 | | Care and cleanliness of utensils| 5 | | Water supply (Temp. ---- °F.) | 5 | | +--------+ | | 20 | | MILKERS AND MILKING. | | | Health of attendants | 5 | | Cleanliness of milking | 10 | | +--------+ | | 15 | | HANDLING THE MILK. | | | Prompt and efficient cooling | 10 | | Storing at a low temperature | 5 | | Protection during transportation| 5 | | Temperature of milk ---- °F. | | | +--------+ | | 20 | | +--------+--------+ Total score | 100 | | --------------------------------+--------+--------+------------------ Sanitary conditions are: Excellent: ----. Good: ----. Fair: ----. Poor: ----. Suggestions by inspector: ----. (Signed) ---- ----, _Inspector_. DIRECTIONS FOR SCORING. COWS. Perfect score. _Condition and healthfulness._--Deduct 2 points if in poor flesh, and 8 points if not tuberculin-tested 10 _Cleanliness._--Clean, 5; good, 4; fair, 2; bad, 0 5 _Water supply._--If clean and unpolluted, 5; fair, 3;