The daily morning journal and courier., 1907-08-26
TIE DAIRY INDUSTRY
 0F TIE WORLD How It Has Been Changed by the Skill and Work
 of One Man. DR. BABCOCK'S SUCCESS How a Little Leaven Leav- ened the Whole
 Lump.
DR. BABCOCK's SUCCESS

NNNA@ chemist of the Wisconsin College of Agricultures announced through small bulletin "a new method for the deter mlration of fat in milk adapted to creameries and cheese factories
 The bulletin was sent to few hun dreds of people, says The World To- day. It gGsa no hint of the enormous economic influence of the discovery so simply set forth. But this discovery has increased the wealth of nations by many millions of dollars, and will con- true so to do to the end of time
 It is the basis of transactions around the globe, running into many thous- ards of dollars day; it has been adopted by the butter and cheese mak- CTS of every nation in the world; with cut 1t the present advanced position of this important feature of modern in- dustrial life would have been impossi- blt.
 Still more, 1t was given to the world by the discoverer absolutely without re- strictions, with no return to him in any way save the appreciation of those who are directly interested.
 Dr. Babcock who is not only man of large scientific training but man of practical affairs as well, had long seen the injustice of buying and selling milk by quantity. It was unfair to the producer, the consumer, the seller.
 Prolonged study led the chemist to the conclusion that any determination of the real value of milk must rest upon chemical action and mechanical force He knew, for example, that sul- phuric acid would dissolve all the sol- ids in milk save the fat, the actual richness of the milk.
 He knew that rapidly revolving receptacle would tend by centrifugal fcrce to throw forward a liquid con- | fined in a bottle in the receptacle. He combined the two and made the Bab- ccck milk test. He constructed a ma chine to put the test in practical op- eration, primitive in It's fashion but covering all the essential points. | saw this machine not long since simple looking affair which has travel ed tens of thousands of miles and has been seen by tens of thousands of peo- pie at great expositions In America and abroad. In brief the scheme of the in- venton is this:
 The sample of milk to be tested Is placed in small bottle, perhaps an inch in diameter by six inches long, with a slender neck upon which is a graduated scale. To this is added an equal volume of concentrated sulphuric acid which Is thoroughly mixed with the milk by shaking.
 The bottle is then placed in a centri- fugal machine and whirled for three or 1 four minutes at a rate of 800 to LOGO revolutions a minute to separate the fat from the other constituents Suffl- cient hot water is added to bring the l fat into the neck of the bottle, and af- ter whirling again for q moment the amount of fat, in percentages, is read off upon the graduated scale
 The test is accurate and supplies practical means for determining the actual value of the milk from which the sample was taken, the basis of the transactions of one of the great indus tries of the world. Before its introduce ton milk was sold the world over by measure. The poor milk and the rich, the honest and the adulterated, stood on an equal footing. Now the world over, each stands on it's own merits.
 Dr. Babcock, in conjunction with Prof. Russell, also of the University of Wisconsin, next set about an in- vestigation of tainted milk and evolved test which has already proved of great importance Still working togeth- CT, Dr. Babcock and Prof Russell dis coered @ new factor in milk which they called galactase,
 It was a ia 3tor whose secret func- ticn, 1t was believed, was to ripen cheese. Close study was compelling the opinion that the old theory that the ripening or curing of cheese was due to bacterial action was unsound, but that it caused by the galactase and other enzymes added to the milk with tho rennet extract used.
 In addition to thls 1t was shown that the long accepted theory that cheese must be ripened at ordinary summer temperature was unsound. Since i icheesemaking began ripening had been one of it's most difficult steps. Here were encountered many obstacles, here greater loss was sustained than in any other period in the course of the cheese from the milk to the market.
 The ideal temperature was held to be about seventy degrees Fahrenheit, but frequently at this temperature the losses from spoiled cheeses were heavy. Again practical science eager to do a service to man, entered and put the ory to flight
 l On a hot summer day I went into a room in the cheese curing department of the Wisconsin station, where cheese is manufactured both for the actual market and for the demonstration of methods to students and dairy farmers The room was perhaps GO degrees Fah- renheit, a marked change from the out side air Here cheeses of all kinds were ripening at a temperature which before the discovery that bacteria have nothing to do with the ripening
 of cheese would have been concluded fatal to good results.
 In company with Dr. Babcock I went on into another and inner room where the temperature was still lower, about ttirty-eight degrees Fahrenheit, down nearly to the freezing point. Here were stored choice Cheddar cheeses slowly ripening against all the canons of the past and taking on a flavor and rich ness cured in the ordinary way. More than that, each Of the cold cured cheeses would yield a higher market