The document outlines the scoring criteria for evaluating different milk and milk products. It provides the items being scored and their perfect scores, with the total score always being 100. The most common items scored are flavour, body and texture, colour, and package. Additional items evaluated include bacteria, sediment, temperature, acidity, salt content, melting quality, fat content, and milk solids. Adulterants and preservatives must always be absent.

1. Submitted To;
Submitted by;
Mantee Kumari
SCORE CARDS OF MILK AND MILK PRODUCTS

2. Items Perfect score
Flavour 45
Bacteria 35
Sediment 10
Temperature 5
Container and closure 5
Total 100

3. Items Perfect score
Flavour 45
Body and texture 30
Colour 10
Salt 10
Package 5
Total 100

4. Items Perfect score
Flavour 45
Texture 25
Acidity 15
Colour 10
Package 5
Total

5. Item Perfect score
Flavour 45
Body and texture 30
Bacteria 15
Colour and package 5
Melting quality 5
Total 100

6. Item Perfect Score
Flavour and aroma 45
Body and Texture 30
Finish and apperance 15
Colour 10
Total 100

7. Items Perfect score
Flavour and odour 30
Body and texture 25
Colour 5
Fat content 10
Milk solids 10
Bacteria 10
Sugar 10
Adulterants and preservatives must be absent
Total 100

8. Items Perfect score
Flavour and odour 40
Body and texture 35
colour 5
Fat content 10
Total solids 10
Adulterants and preservatives must be absent
Total 100

9. Items Perfect score
Flavour 45
Appearance 20
Package 5
Laboratory tests 30
Total 100

11. Items Perfect score
Flavour 45
Body and texture 35
Colour and appearance 15
Package 5
Total 100

12. Items Perfect score
Flavour 45
Body and texture 35
Colour and appearance 15
Package 5
Total 100

13. Items Perfect score
Flavour 45
Texture 10
Acidity 25
Colour 10
Freedom from suspended matter 5
Package 5
Total 100