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A Proposed Score Grade Method of Determining the Quality of Milk^*

University of Nebraska, Lincoln, Nebraska

ABSTRACT

The quality of milk is of great interest to the consuming public and the dairy and other food industries. Continued efforts have been made to devise score cards by which the quality of milk can be evaluated. Such cards have been numerous and varied in type and have often required laboratory determinations to complete the scoring. Score cards of this type have only partially fulfilled the need of the consumer, the teacher, the grader on the factory platform, and the milk inspector in the field.

From an educational standpoint, the present score cards present many problems. The lack of uniformity in the values allowed on the score cards for flavor when scoring milk, butter, cheese, or ice cream, is always difficult to explain, as well as the variation in the score which indicates the highest quality. If we are to hope for a greater interest in the quality of these products, we must furnish a simple understandable method of designating quality.

^* The system proposed in this article is not sponsored by American Dairy Science but is submitted in an attempt to stimulate interest in the subject and the possible unification of scoring methods for the four major products.