The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1900-02-23

the cheese industry, as we'll as to the
mixing of butter. If the cheese-maker
will pay for his milk by weight OF
butter fat. he will do well; for the
r.ore butter fat goes into the vat, the
more cheese will come out. And it
will be Of better quality, too.
There will be four tons Of cheese to
he sold, when the shipment is made.
Cheese is now quoted at II cents a
pound. The advance in prices Of but
Ter and cheese presages an increase i'll
the establishment of factories this
spring. and the dairy department is
receiving many inquiries as to how
to organize a company and put up a
plant. 1t costs about $1,000 to fit up a
creamery or a cheese factory.
The prizes as the result OF the re-
cent cheese makers convention are
announced. They are medals with
$125 to be divided pro rata. Z. II,
Casper of Nicholson, class of 1893,
gets the first. gold, valued at $50, plus
a share of the cash prize, scoring
3S1R points, thus nearing perfection.
Pat Wallace of Within, KeWaunee
county, second, silver medal, scoring
97A points. He took the course in
1897. Third, bronze medal, Otto Keils-
meier, 96A points. He was Of the
class Of 1898. There were twenty
seven entries and it is significant that
the honors went to university-tr
cheeSe-makerS.
1t is Il curious fact that in testing
cheese, the expert feels it (crumbles
the cheese in his hands, and smells
it, but does not taste it, the idea being
that thus he would impair his ability
to smell with precision.
Perhaps it is because science has
reached this high degree that it is so
difficult for us consumers to get
cheese that tastes as it did in old
Herkimer county when We were chill
drea.
Just now there is great interest in
testing cheese and watching the action
Of various amounts of rennet, as it in
fuencas the ''curing' process. num-
Der Of cheeses have been made with
differing amounts of rennet and salt,
the latter also affecting the flavor in
that the more salt. the more moisture
is driven out AID SO the keeping quail
ity affected.
Bacteria culture also comes in at
this point, ana watts are differently in
Oculated with ''StarterS'' to familiar"
iZe the student with the working Of
milk in hot and cold weather. and to
secure any condition he desires. This
science is made very simple and
graphic to the boys" and it is inter
esting to see them engaged in actually
raising bacteria for practical uses,
while most men, however we'll edu-
Gated, regard the very word ''bac-
teria' as one that only the wisest can
They forget that the
yeast in the bread their wives raise
belongs to the same family.
49,
A curious and startling process ex-
poses farmers who supply "dirty'
milk. We saw students working over
small bottles, each one evolving Il
miniature cheese; and when finished
they fill the description Of a solid,
q "pin-hole" or q Floating" curd. If
the milk is improperly strained and
bits Of dirt get into the milk, the eff
feet is to introduce bacteria; these gen
crate gas. and hence the "air-hOles"
which honey-combcd all but the ''sol-
i'd curds we saw. 1t must make the
careless farmer who thinks every
thing goes look upon the college
cheese-maker as an Edison wizard,
when shown the difference between
Q clean curd and the ragged, porous
...t1T that Ais milk works into under
the manipulatiOns of dairy science.
o.
The laboratory devoted to instruc-
ton III the "Babcock test" was crowd
ed with students. y picture on the
wall showed twelve Of the various de-
signs, made by as many concerns,
since 1891, when this modest professor
gave his discovery to the world, not
even patenting his discovery. Before
this discovery 4 quart Of milk was
quart of milk His simple device,
that costs the farmer $40, shows that
one quart of milk may have three
times the value Of another quart: in
other words, one may have 6 per cent.
butter fat and another only = per cent.
The process is simple. Samples Of
the milk are put into pitfalls and sui
phuric acid Toll OF vitriOD added. The
pitfalls are placed in a rotary cylinder
and whirled by power or hand for
five rnnutes and then again for two.
Held Up to the light the butter fat
-.--,>-- > rave nren separated by the
--..- .-.~ ~ is eISi2r measured. the
bottle being lined for that purpose.
IT 4 given Quantity SHOWS certain
per rentage of butter fat the amount
per 100 pounds is a mere matter of
multiplication.
And so milk is now bought at cream
cries. not by the measure or weight,
but by quantity of butter fat as shown
by the Babcock test. And soon cheese
factories will do the same.
One room is devoted to Pasteurizing
cream which is sold in bottles. 1t
will keep much longer, and is lux
ury for Madison families. This is Il
process of raising the temperature to
40 degrees in Il revolving cylinder.
The bottles once used are cleaned by
the machines used in brewerieS. and
in steam chests.
The school is now receiving about
5000 pounds of milk day from fifty
five farms One of the herds numbers
thirty COWS and contributes o0Opounds.
In summer 10000 pounds are used
daily.