Middlebury register. (Middlebury, Vt.) 1886-1937, 1895-05-03

dsSoClalon. the largest III the WOllu, II
. process of great intcrt st 10 farmers Is
going on. 1t Is the Conn process of ar
lilicial ripening of cream. rhis process
is in use in Pennsvlvania, Connecticut
and some western States, but it is IA new
thing tor Vermont. 1t Is claimed that
by this process the highly -prized June
flavor of butter can be had the year
round.
Prof. II. w. Conn of Wesleyan univer-
sity, after many experiments. discovered
that the ripenng of creami the develop
ment of various batilli in the cream.
After long research Prof. Conn discover
ed the particular bacillus that predomi.
mated in the spring and early summer
months, when the cattle are turned into
the pastures. This he found gave the
peculiar flavor to butter known to dairy
men as the June flavor. He cultivated
this bacillus, and found that putting it
in the cream greatly improved the quail
ity Of butter at all seasons.
The method of procedure at the cream
cry is as follows: There is first placed
in an ordinary flask "a half pint of milk.
This is sterilized by continuous steaming
for three or four days Then the stcri-
Lied milk is iuoculated with u small
amount of the bacillus, and the culture
thus made allowed to grow at about a
degrees Fahrenheit for a couple Of
+ la,
number of bacteria. After six or eight
quarts of cream have been pasteurzed
by raising the temperature to 1916 de
grces Fahrenheit, and rapidly cooling it
to - degrees Fahrenheit, the culture is
poured into it and thoroughly mixed.
This cream is then placed in the ripening
room for two days. and is then churned
and the buttermilk saved for further
use. The large watts of cream receive no
preliminary treatment, but are inOcula-
ted with the buttermilk saved for this
purpose.
The cream is then allowed to ripen at
a nominal temperature for II hours and
churped as usual. Before the churning
two or three gallons of the ripened
cream is set aside to be added to the
next days cream to insure a continuation
of the process. In this way the process
is continued as long as the good effects
of the original culture are seen, which
is usually from three to six weeks.
Then fresh start is made.
While the first churning gives slightly
superior butter. the quality improves
with each successive churning until the
number of bacili begin to decrease in
stead of increase. In some creameIies
where this process is in use the price of
( their product has been raised from u to
3 cents pound. Experts have rated
the butter made from the artificially
ripened as high as 10 points ahead of or
binary butter.
The increase of creameries in Vermont
in the past five years has been remark
able. Ten years ago not more than 10
creameries existed in the State. In 1892
there were over hundred in operation,
and now there are nearly twice that
number, handling about three-fourths
of the milk in the State. In the smaller
towns cooperative creameries have been
established. In the larger towns they
are conducted as proprietary business.
It is said that the loss of butter fat in
skim milk IN the State in one year would.
if made into butter, he of value enough
to build and equip creameries 20 manu-
fdcture all the milk in the State into
butter.
The tendency is toward concentration
of the dairyng interests. The success
of the Franklin County Creamery asso-
citation, which now operates over 60
separators, and turns more than three
fourths of the milk of Franklin county
INTO butter, has given this tendency to
concentration great boom. 1t is
prophesied by intelligent dairymen that
before long the entire output of butter
in Vermont will be made in four of
these mammoth establishments. BY
this means the cost of producing will be
reduced 70 a minimum, a more uniform
article secured, and by shipping in large
amounts or holding in cold storage the
product put on the market to better adj
vantage than is now possible. In this
way the producer would get better net
returns than even the best arranged
creameries OF today can give him.
An instance OF the way the creameries
are increasing and taking in more dair-
les is shown by the amount of milk Sc
cured at the creamery here last month.
The amount was 2,0lS,Ol5 pounds, or
gain of G9S, 40 pounds.
Butter and cheese are now the sole
product of the diaries of Vermont.
There is, however, Il prospect that Il
condensed milk factory will soon be To-
Gated at some point in the State. There
are less than "A dozen such factories in
this country, and few of these in New
England.