Acidity of Creamery Butter and Its Relation to Quality

The first intention in beginning these investigations on acidity of butter was to trace the relationship between the quality or score, and the acidity of the butter. If there should be a uniform relation between the two, then it would be possible, at least in part to use an acid test in judging or scoring butter. The senses of taste, smell and sight have not always given satisfaction. A person\u27s judgment is elastic, and all judges do not have the same standard, while an acid test is definite. If any uniform relation existed, a certain percentage of the points in the score card might be based on the acid test. During the last two years at different seasons, butter from different creameries has been sent to this experiment station, at which place it has been scored or judged by well known butter experts, as shown in the following tables, and at the same time tested for acid. Butter from different states was judged and tested for acid in the Chicago market. In addition, many lots of butter have been manufactured, judged, and tested at the experiment station. These tests and scores have been carefully studied, the results compared, and conclusions are herein reported