Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1898-03-25
Wisconsin Dairy School Notes.

OF the Wisconsin Dairy School have
now passed, and students as well as in
structors are becoming so well ac-
qualnted and thoroughly interested in
their work that they are 10th to part
The present class of 115 students, most
ly from Wisconsin, but many from
other states and Canada, is the larg-
est attendance in the history of this
school. The dairy school building was
designed and equipped for the accom-
mediation of 100 students, at an ex-
pense Of about $4,000. Past experience
has shown that for various reasons
some few students are always obliged
to leave before they have completed the
course, and in anticipation of this lis
were allowed to enter. We were oblig-
ed to ask about twenty more men who
applied for admission to wait and come
next year. Some have already regis
tered for next winters term, and any
one wishing to enter the school is adj
vised to apply early for admission be-
fore our accommodations are filled.
Creamery and cheese factory operators
are about equally represented in num-
bers in the present class.
Scarcely year passes without the
introduction of some new ideas in but
ter and cheese making This year, in
addition to the usual instruction given
IN practical butter making in the
creamery cheese making in the cheese
department, milk testing in the labora-
tory, and milk and cream pasteuriza-
ton in the pasteurizing room, the Wis
consin curd test for detecting milk in
furious to the quality of full cream
cheese, has been explained and used
constantly by the students. Pasteuriz-
ing milk for butter making is also a
new feature of the instruction this
winter. During the past summer we
made considerable butter from cream
which was pasteurized after separation,
and then ripened with commercial
starter. This butter was packed in
the Australian boxes as well as the
common sixty pound tubs, kept in cold
storage until winter, and has been in
spected by the students now at the
school. A complete outfit for pasteur-
izing the milk and Swimming it while |
hot, as well as instruction in ripening |
the cream from such milk and making |
the butter from it. has been added to |
the equipment of the school this win |
ter. Mr.. H. e. Schucknecht of Mime
sofa has been with US few days and
given the students the benefit of his ex-
perience in this line of work.
Although these continuous pasteuriz-
ng machines, which will heat from s.
200 to 10000 pounds of milk per hour
% the Dasteurizing temperature of 155
iegrees F., are not primarily intended
or pasteurizing milk or cream to be
sold directly to the consumer in pint
Ind quart bottles, a practical test was
made of the keeping quality of the
'ream and skim milk that came from
he separator at this high temperature
Pint samples of both the hot cream and
lot skim milk were taken directly
rom the separator and cooled in the
terilized glass milk jars, which are
ommonly used for retailing milk to
he consumer. These samples were
ooled at once to about so degrees F.
be jars were covered with paper caps
nd left in room at a temperature OF
bout 60 degrees f. Six trials were
lade in this way, by taking samples
the hot skim milk and hot cream di-
ectly from the separator on six differ
ut days. 1t was found that these pint
amples, kept in sterilized bottles. re- 2
lained perfectly sweet in every case G
II four days. Some were sweet after +
We days. but most of them had a
lightly sour smell and about O.3 per :;
mt acid on the fifth day. /
An experiment on notifies in butter
as made by adding some of the ripen-
cream from one large vat to each of Ii
rec churns, two of them box churns l:
Id one combined churn and work o
The granular butter in one box
urn was washed with water having n
Of 40 degrees F.. and in o
e two other churns the temperature h
the wash water was GO degrees F. n
ter standing in this wash water 81
out ten minutes part of the grsnu- h
r butter from each Of the two box
urns was taken out, worked without n
1t and 20 pound tub filed with but V;
: from each churn. The remaining il
anular butter was sailed. worked and 81
ub filed with the sailed butter from "
,h churn. The next morning these til
e tubs of butter were examined. It al
IS plainly noticeable that the I'M b,
ted butter from both the 40 de-
ses F., and 60 degrees F. wash water
S Of a perfectly uniform, even col
with no suggestion of notifies or
Wy color, but their color was of nc
lighter shade of yellow ke
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