Norwich bulletin., 1916-03-11
CONNECTICUT MILK AND.
 BUTTER SCORING
Result of the Third Quarterly Test Made at Connecticut Agricultural College.

The third quarterly milk and but ter scoring was held by the dairy and bacteriology departments at the Con- necticut Agricultural College, Storrs. on February 1s. There were Is sam ples of milk, and samples of butter announces H F. Judlkins in charge of that work. This is the largest num- Der of entries to date, showing the in creasing interest fin the work on the part of the producers. Of the Is ex- hibitors of milk, II are men who have not participated in the scoring before. and in the exhibitors of butter, three new names appear. To date, thirty one men have submitted milk sam pies, and ten men butter samples for scoring.
 The average score of the six highest on milk at this scoring was 94.67. There were 10 samples that scored above 35. The following is a list of those who scored S5 or better on milk, and wished their scores published:
 Score Greenway Farm, c. B. Foster, Mgr.) South Manchester .. e7.2 W. P. Bradley, Lakeville ....... 96-2 Branford Farms, Groton .....a s5.7 F. W. Pitl5in. South Manches- ter ........ ..........----... 92.5 A. T. Avery. Quinnebaug ....-s2.45 Chas. Greenbacl5er ...... 91 1S5 Walter NJ. Foster. Burnside co. s1.7
 
 The following scored 90 or above on butter and wished their scores pub | lished:
 Score Branford Farms, Groton CDairy). es | F. l.. Ives, Litchfield ...... 90 | It is interesting to note that of the | five who participated in previous SCOT | ings all or 100 per cent scored above 90. while of the eleven now partici- pants, only five or 45.4 per cent. scored | e0f Nr- aM- first mentioned group was s3.51 points as against S144 points for the second | group. This is what we would eN- | pect. It is the same thing that has been brought out before and empha- sizes strongly the value of the work. That is, a man who submits samples Il for scoring regularly, is bound to | make improvement.
 | The bacterial counts were exception ally low. There were only three sam | pies that scored off heavily on bac- | teria- the scores being O, 8 and 5. Of these, one man was feeding corn fod- der and grain at milking time, and l using an open pail. The other two men seemed to be taking the neces- Sary precautions to produce milk of low bacterial count They reported their utensils as washed and scalded. It has been proved that the utensils are an important source of bacteria unless they are thoroughly scalded or I to the efficiency of the scalding pro- cess as it is carried on in many places | The water must be so hot that hand can not be held in it, and kept hot un- til all the utensils and bottles are cleaned They should then be invert- ed in some protected place where they will not become contaminated. The average bacteria score of all who have exhibited to date and have reported | the use of a sterilizer, is SIS: for  26.S and for those reporting washing only, POS. These relative scores are of course, not due entirely to manner of cleaning utensils, but they indicate that unsterilized utensils are a source of bacterial contamination.
 The data tabulated from the replies on the question blanks show in gen. eral that there must be a coordination of all the factors conducive to the pro- duction of high quality milk, coupled with good sound COW sense" on tho part of the herdsman, to produce mill that will score 90 or above.
 The three sample sof butter whicl ] scored off heavily, showed poor work. manship. the tendency being to a mottled and gritty product. Sugges tions were made to the makers. whicf are bound to bring about improvement if they are followed. One can accom-. plish wonderful improvement in the art of butter making, by following ou established methods and these butte scortngs are even more valuable tt the butter maker than the milk SCOT ing to the milk man.
 The next scoring will be held il | May. In due season, entry and ques tion blanks will be sent to all wh, have participated before, and to al members Of the Dairymen's Associa tion. Others should address SIpt Milk and Butter Scoring, Storrs, Con necticut, for information.