Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1906-1908, 1907-12-13

NEW METHODOF CREATVALUE
IN CHEESE MAKING.
Simple Plan BY State University
PrOfeSSOr-DOeS FOrCheeSe Men
What BdbCOCk Test Did For
Buttermdkers- "A Need of Test
How the Milk is Tested.

DuIGCl iliQhCi 3 - INCOu vi ICSG-
How the Milk is Tested.
A simple method CT determining the
amonut of casein in uiilk, which bears
the same relation to the cheese in
dustry of the state that the determIna-
ton Of fat content by the Babcock
test dues to butter making, has been
devised and perfected By Professor E.
b. Hart Of the department. of agri-
cultural chemistry Of the University of
Wisconsin. In bulletin now in
press entitled "a Simple Test for
Caseiu IN mill and its Relation to the
Dairy Industry" Prof. Hart sets forth
in detail the results of his expert
msnIs and gives practical objections
for the application of the new test.
The method is SO simple that it
may be used In any cheese fgctoy
with accuracy by anyone exercising
reasonable care. Hitherto it has been
possible to determine the caseIn con-
tent of milk only Dy long, tedious
chemical process not adapted to gen.
eral use.
AS cheese is made up almost wholly
of fat. casein and water. the fat and
caSein, under uniform conditions of
cheese making. determine the yield
of cheese. 1t has been clearly
shown that in cheese making the
amount of casein and tat in the
mi'k should be known to both the
man who owns the cow and the
man who buys the milk. The
pactical man, as well as the in
vestlgator. recognizes tie fact that
milks vary IN the relative PROF ortion
of casein and fat. AS there has been
no simple caseln test, cheese makers
have been compelled to rely upon the
fat test to determine the value of
milk for their purposes. As milks
have been found to vary in casein
from 46 to 73 pounds for every 100
pounds of fat, it is evident that the
fat test is insufficient IN determining
casein con 5ent. Thus the new casein
test to supplement the fat test, is of
the greatest Importance to cheese
making. Such a simple test it is
that Professor Hart has devised.
In order TO make the test, a definite
quantity of milk is put intv tube
containing solution OF .chlof oform and
acetic acid, and is thoroughly mixed
with these chemicals by shaking. The
purpose of shaking, is to bring the
chlorform into contact with the fat
globules Of the milk and thereby 70
dissolve them. The tube is then
placed in a centrifuge, similar to
that used in the Babcock test, and IS
revolved at a speed Of 2,0OO revo-
lutions per minute fer eight minutes.
The centrifugal force distributes the
| ingredients in the tube so that the
chlOroform with the fat in solution is
in the bottom and the clear water
solution of the milk solids on top.
The casein forms sharply defined
white mass between the chloruform
and the water and may readily be
measured by marks on the tube.
The results secured by three diff
ferent chemists working separately
on different milks with the old
elaborate chemical method and the
c;r irl,oafa fhaf bnn
the new method is properly conduct
ed it is sufficiently accurate for all
practical purposes Tests of the
milk of Jersey, Guernsey, Holestein,
brown Swiss and Ayrshire cows by
the old and the new methods give
practically the same results. To be
effective the test should be made on
sweet, unpreserved milk, as the use
Of formaldehyde, corrosive sublImate,
chluroform and toluol seriously affect
the results.
The payment for milk for butter
production is now generally on the
basis of the amount of fat, as deter
mined by the Babcuck test. BY pro-
cesses of selection of dairy cows, the
average fat content in milk has been
raised at least half per cent. since
the introduction of the Babcock test
and the skim ming and watering Of
milk has been prevented. By means
the Hart test, the value Of milk for
cheese making can be determined and
1t does not seem at all impossible
that with this simple casein test a
cheese COW can be developed; that is,
one in whose milk the relation Of
casein to fat is especially high.