The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-10-24
THE NEW DAIRY PROBLEM.


THE NEW DAIRY PROBLEM.
Testing for Cheese and Butter Values of
Milk.
The most important dairy topic that
is now be ing discussed is the pooling OF
milk at the pastures, and the daily in
dividual testing of the milk, basing
values upon tho butterfat contents of
the milk. Milk can directly have only
two values to the factory man, the but
ter fats and the casaine. The sugar in
the whey is inciden II and is classed
with the wastes. Tie less of it he re-
tains in the butter or cheese the better
he is suited. The caseine and the fats
are the chief values. Is the man who
sells milk by the fat-test plan, best
known as the Bu 'oc k test, dealt fairly
with? The idea Las been that milk,
large in quantity and low in fats might
be rich in caseine, hence the farmer
sho uld have such milk tested for both
fat and cheese and be paid for accord
ingly.
This has caused great amount of in
vestigation among the experts, and the
figures deduced do not bear ont the as
sertion that normal milk has greater
per cent. of cas- cine than fat; while, on
the contrary, in the milk of certain
cows the fats far exceed the caseine.
The recent claim that a good cheese
cow must first be good butter-pro-
ducing cow, while butter COW may be
less valuable as cheese producer, is
fully confirmed. The per cent. of case
inc in normal milk is practically below
the fats, and if COW giving sixty
pounds of milk per day has two pound S
of pure butter fats in it there will be
one and three-fourths pound of pure
caseine or cheese. No instance is vet
recorded of a propo rtion of two per
cent of fats and four per cent. of case
inc in u healthy cows milk, and the fat
test is supreme as yet in factory and
creamery practice in division of the pro-
ceeds. The day is now at hand when
among the patrons must be based upon
the fat and caseine solids of the milk
rather than the weight in pounds of
IN illS, and rely upon the balance of er-
rors to even the thing up. Prof w. w.
Cook, of Vermont, has done some most
painstalSing work in this line of investi.
cation to determine whether the fats
of milk are to all intents and purposes
Il correct base of calculation for factory
work. He has compared forty-foul
hundred analyses of milk for that pur.
pose, and has found that in Ayreshire,
Shorthorn and Holstein cows the case
inc is ninety per cent. of the fat content
of milk, while the Jerseys and Guern
| seys give milk in w hich the caseine is
only seventy five per cent. of the fat.
In feeding cows to increase the solids
it was found that the natural harmony
| of the solids was not thrown greatly
ont of balance. The increase of fats
was followed by an increase OF caseine
| but not so fast; so that in cows that gave
g. or per cent. of fats the caseine was
nearly equal to 3. .02 per cent. caseine
| but in 6. 90 per cent milk the caseine haC
only reached the 4.20 per cent. line, thus
demonstrating that whether the mill
was rich or poor the caseine kept very
close to the point of one-fourth of the
total solids. If man should doub
that the cheese ell cment in the milk hC
offered was credited properly, the tes
would be to sample the milk for buttcl
fats, dry down one ounce of milk to it,
water-free solids, weigh them, and one
fourth would be caseine, calculation
which is quickly made. With average
dairy cows, Ayrshires, Holsteins, anC
Shorthorns included, the fat te st is the
nearest practical method yet devised
for tho equitable payment for mill
values at the factory or creamery.
What shall be done with milk above
four per cent. butter fats? 1t should bC
| made into butter, as n rule, and tn,
sltim-millS fed, as such rich milk is alst
rich in sugar-oyer five per cent.-an(
is most valuable fed as sweet skim-mill
to calves or pigs. If for cheese making
such milk should be secured separately
enough cream removed to bring it dow
to the four per cent. line, when it may
be added to the other four per cent
milk for cheese-mnking. Fats over fou
per cent in milk would add nothing Il
the market value of the cheese even i
this excess of fat above four per cent
could be retained in the curds during
| Jne pToccSS Vi lhohui aSbuiS' AhlS IL
most difficult thing to do, as caseine ha
little power to amalgamate with mor'
than its own we light of fats Then tn,
market pays nothing for an excess o
fats in cheese above equal portions o
fat and caseine. A cheese made of fiv
per cent. fat milk sells for no more il
the market than another made iron
four per cent, milk. The pound o
twenty-five cent butter saved would b
additional profit, Agricul
turist.