Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-12-10
THE DAIRY SCHOOL.
How to Correctly sample Milk-Analyz-
ing to Detect Authorizations.

methods OF samplng milk and the reasons
for using tine Babcock milk test. There
right and there are wrong ways OF sampiing
Thorough mixing by pouring and by STIR
ring are necessary before correct samples
can be taken, and by use OF what is known
as the composite sample the most satisfac-
tory results may DC obtained. IT, for in
stance, a sample of single creamery deliv-
cry or of single milking of a COW be ana
lyzed, the result shows simply what that
particular days delivery or yield
contained. IL, however, TO that sam
pie be added samples from other
days deliveries or inilkings, the whole
will represent the average of several such,
and it is obvious that tbs results will show
more nearly the average composition OF the
milk The use of various milk sanplers,
automatic and otherwise, were explained to
the class The remarks on the reason for
creanleries paying by test were based on the
| in JUS ice the bad tendency ia breeding, and
the encouragement Of dishonesty caused by
the method OF payment by weight. They
| also covered its use TO test skim milk and
| buttermilk in order to prevent avo.dable
losses of fat and by dalrymen aud farmers
to test their individual COWS and grade up
their herds
The class has been divided into squads,
which alternate daily between laboratory
work and butter scoring, aud separator and
| churn room work The laboratory class
| Thursday analysed samples Of whole milk,
skim milk and buttermiik and were also
| given samples that were adultefated for the
purpose of detecting it. This is to be made
prominent feature of the course. About
| 80 analyses were made day by the lab
oratory class. All the results were accurate
enough for ordinary purposes and all were
obtained by men who never tried the test
| be ore last Tuesday.
| The separator and churn room work of
the day far superior to that of the
average creamery, there being but very
small losses of lat The separator (DeLaval
steam Alpha) did not run SO well as it did
the previous day, yet it did very good work.
How to Paw for MIX by Test-Descript-
ion of the separators in Use.
| Friday morning the dairy school class
| were taught the methods of pay ment for
milk by test, and with paper and pencil
worked out the sums due to several SUPPOSE
tous cases of deliveries Of different qualities.
The ana tical work of the day included
seven whole milks, two skim mi.ks a butter
milk, and a couple of adulterated whole
milks.
mere are now HVe SepuTaIOTS IN use al
the achool from day to day. Probably most
of the FREE PRESS readers understand what
u separator is, but as tho machines in use
here are comparatively new in this State
description of them is here given.
In general terms a separator is machine
into which a steady, thin stream OF milk is
run, while a central steel bowl is revolving
at a high speed, valyiAg according to size
and make from 1900 to 200 revolutions
per minute. since cream Is Ii. Inter- than
skim milk, the great centrifugal force OF this
whirlng bowl serves 10 separate one from
the other throwing the heavier skim milk
to the outside and delivering each separate
from the other. These machines may DO so
guaged as to yield thick or thin cream.
Some machines work more perfectly than
o;hers and the true test of Il machine
is the perfection OF the separation.
Tho machine which puts the most RAT into
the cream an.. leaves the !sast in the skim
milk is the be4., and towards that goal
together with skimmng capacity, i. e., the
pounds OF milk 1T can skim ia an hour, all
makers are striving. The De Laval separa-
,ors are represented at the dairy schoo!
creamery by three machines, bolt. turbine
and the SOL called baby. They are all OF the
latest or a pha pattern. The turbine aud
baby have been tested by the class with eX-
cclent results. The Alpha invention is es-
seutally the use inside of the sepa; at,ng
bowl Of about 30 metallic disks, which III
up the bowl, between which, owing tC
their peculiar construction, there are
many small spaces, tn, dsvice SO en-
arEes the siummlnS capacity OF bowl and
spreads OGt TN, mix in such tina layers
that the centrifugal force IS betver applied
TO move mig. thus recovering more and
sometimes ali tue fat in the cream. The
belt macaine S run in the ordinary manner
whcl its name implies; tue turbine by III,
direct impact of steam into brass boxes,
! the theory Of the motion being the same a,
that which keeps lawn sprintlers revolving
and the baby runs by hand and coz vince
power.
The Sharpless or Russian steam turbine
separator Is Il over, broaaer macHue tuat
the D5Lavals AMI does not ,k.m 50 !AucA u
tie Alpha, Tor tIe same size Of machine A
pecuiiar fea' ure of it is tina, The howl is tn,
only thing that moves Around the clrculn
ference O. the bowl and just under the r.ir
is cree OF small ndentatiol, about the
size OF the bali of the thnmb, and about q
q arter Q, an ipcn deep. let OF steam
striking against these forces the bowl tc
whrl at d nigh speed anu causes the separa
ton. This separator was tried Friday and
did excellent work III sl;,mmiug.
I he A pas run az SO iO.jS00, the Rus
sian at 700 revolutions per minute aud tc
obtain the best results the milk should be
warmed to go.
Ghe Uso of Lactometers EXplained-Tls
tla>s scoring Butter.
Lactoncters and their use formed til,
sub lect natter OF Saturday mornings loo
jure al tho Diversity dairy scuool. The
vaI4ou, klAus OF instruments for dltermin
~ specific gravity were shown and ex
Irninsd. In the laboratory work of tn,
day Inc students useI both The buDcock ties
aud the iactolueter. The c as bong thor
oughly well grounded IN the use OF tue test
II ID nteu led to devote thu lGhora tory worl
Of the coming Nsek mainly 10 tho detection
OF aduitoratIon.
The Russian Steam and the Delava
, Alpha Brlt operators. churn and Mason
porer worker were used. The buttermill
OF tho day was almost free from fat, BEN,
better than any sample ever analysed b,
I thc experiment station.
Butter scoring is one Of the main feature