Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1900-02-21

testing cheese and watching the action
of various amounts of rennet, as it in
fiuences the curing process. A 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 aud so the keeping quail
ity affected
Bacteria culture also comes In at
this point. and watts are differently in
oculated with starters to familiar
lze the student with the working of
milk inAiIot and Geld weather. and to
secure any condition he dc1ires. This
science is made very simple and
graphic to The "boys." and Ii is inter-
esting to see them engaged in actually
raising bacteria for practical uses,
while Lost men. however well edu-
Gated. regard the very word .bac-
terra as one that only the wisest can
understand They forget that the
yeast in the bread their wives raise
belongs 10 the same family.
4 curious and startling process ex-
poses farmers who supply dirty
milk. We saw stud4fts working over
small bottles, each she evolving n
miniature cheese: and wneE finished
they fill the description Of solid. :"
a 'pin-hole' or n floating curd IL
the milk IL 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-combed all but the ''sol.
id" 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
clean eurd and the ragged, porous
fluff that his milk works into under
the manipulations of dairy science.
-
The laboratory devoted to instruc-
ton in the ''Babcock test was crowd
ed with students. 4 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 a quart of milk was q
quart of milk. His simple device,
that costs he farmer $40, shows that
one quart Of milk may have three
times the value of another quart: IN
other words one may have per cent.
butter fat and another only 2 per cent
The process is simple. Samples of
the milk are put into phials and sui
phuric acid Toll of vitrioD added. The
phials are placed in a rotary cylinder
and whrled by power or hand for
five minutes and then again for two
Held up to the light the butter fat
is seen 10 We been separated by the
process and il easily measured, the
bottle being lined for that purpose.
If a given quantity shows Il certain
per centage of butter fat the amount
per 100 pounds is mere matter Of
multiplication.
And so milk is now bought at cream
elies, 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 whie is sold in bottles. 1t
will keep much longer, and is a lux.
ury for NJ ISon families This Is a
process of raising the temperature to
40 degrees in revolving cylinder
The bottles once used are cleaned by
the machines used in breweries. and
in steam cNests.
The school is now. receiving about
5000 pounds of milk day from fifty.
five farms. One of the herds numbers
thirty cows and contributes 500 pounds
In summer 10000 pounds are used
daily
o.
Besides the large room for butter
making on Il factory scale, we saw
the room where the short course" stu
dents learn TO make butter--not those
students fitting to operate creameries
Here were eight or ten varieties of
hand-worked apparatus, used on the
farm for herd of fifteen or twenty
cows, small churns. eparators-seven
of them, worth $500 each. etc, the
student becoming familiar with the