Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-05-05
WORTH KNOWING.
Items In Regard to Protein, Pasteurf,
tion aud Cheesemaking.

btoh aud CneeBemAkf0&s
At every meeting of the Eastern On
tario Dairy society many instructive
points are brought out in regard to all
branches of dairy work, from cheese
curing and butter making to COW feed
ing and breeding. Below we give few
extracts from addresses made at the an
nual session at Lindsay:
Dairy Commissioner Robertson.
speaking of COW feeds, questioned if SO
much good food for COWS could be se-
cured SO abundantly and SO cheaply in
any other form as in the corn plant and
SO perfectly harvested as with the silo.
Along the protein foods there was more
chance for investigation. Protein was
compound of difficult capture and re-
tentions, it was shy food and as
waste product was even more so. While
it could be raised largely on the farm
as clover and peas, possibly in some
form of beans, the larger part of it may
be purchased as the residue Of some
manufacturing concerns in oilmeal,
gluten, bran and the like. His lecture
was illustrated with charts in colors.
Not the least instructive were the ones
showing what plants took from the soil,
what from the air and what they gave
back to the soil and what the farmer
took to the field as transportation
agent, but that corn received the most
from the air and returned the least to
the soil was a revelation to many.
John Ruddick spoke of butter flavor,
pasteurization and the alkaline test. He
said that the flavor of butter was de-
rived from three sources-viz, food, the
period of lactation and the bacteria
caused by surroundings. Some foods de-
veloped good flavors and others bad fla
vors. The English market desired a
paler butter than the Canadian market.
One danger to be guarded against in
pasteurizing cream was to avoid a
cooked favor. "A starter is absolutely
necessary where the cream has been
pasteurized. However, more depends
upon care than on the starter.
He did not believe in much washing
of butter, if butter was for immediate
use. The hest fine salt should be used in
butter making. Salt should be distrib-
uted while the butter is III granulated
condition. He counseled the putting up
of butter in neat shape and i'll attractive
parcels. A small cardboard box with
the e'name of the dairy printed on it was
used at Kingston with advantage. The
boxes cost about half cent apiece, and
they command an extra cent on the
market. A box for the British market
should be about cubic foot square and
hold about 56 pounds. The inside of the
box should be lined with paraffin wax.
He considered that two things at least
were essential now in butter making
the use of starter to secure the right
flavor, and to know just when cream
has attained its six degrees of acidity,
which cannot be known to an exact
ness except with an alkaline test The
number of the tiny alkali disks one puts
into a sample of cream sufficient to
produce pink color is the sign of
neutrality determining the acidity of
the cream.
Mr.. Dean, professor of dairying at
Guelph, thought that where milk was
good little gain was made in the flavor
or quality of cheese by aeration of the
milk. If it was bad, a great gain could
be made by such course but then he
would only have it done in the Purest
air, and by an air pump plan that forced
air into the milk, making it ''boil''
violently, instead of thinning it out in
the air with surface coolers. Neither
was he a friend Of coloring matter, and
be had not SO far been carried away
with the plan of pasteurizing milk or
cream. When milk was pasteurized,
the cheese would come out Stilton and
never Cheddar. He believed in paying
for milk, or for division of the product,
by the Babcock test, but would add two
to the fat reading in all cases, as he be-
lieved that making large divisor gave
more equitable division.