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A Method of Interpreting the Scores of Judges of Dairy Products

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

When competent judges are scoring cheese which have been made for experimental purposes, they are usually urged to place their scores upon each cheese without reference to the scores which other judges place upon the same cheese. Under such circumstances the judges will rarely score the cheese on exactly the same scale. The differences which result may be even greater than those which will be considered in this discussion. The determination of the significance of such scores is difficult and the problem is not limited to the scoring of cheese. It is encountered whenever an attempt is made to interpret the opinions of judges of milk, butter or ice cream when their judgments are recorded as numerical values upon more or less variable scales.

That the scores of the same cheese by different judges do not show exact agreement is illustrated in table 1, in which is presented a summary of the scores which three qualified judges placed upon a lot of 117 different cheese.