Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1908-06-11
GOOD BUTTER AND CHEESE
University Exhibition Score Re
ports Shows Methods of Win
ners this Month,

In order to assist the butter and
cheese makers of the state in produc-
ing the highest possible grade of
manufacture the dairy school of the
University of Wisconsin has institu-
ted new form of report of the SC o
OF the monthly exhibitions. 1t in
cludes detailed report of the exact
manner in which the exhibits receiv-
ing the three highest and the three
lowest scores were made, so that con-
clusions as to the ACCESSIBILITY of fol-
lowing one or another course are cas-
lily drawn.
The May butter exhibits were excep-
tionally fine showing very few mechan-
ical defects. Only two tubs had score
deducted for notifies, and only one
was Over-wOrker, out of total of 108
entries. Fifteen, however, showed the
effects of churing or washing at too
high temperature, which resulted in
weak body. The highest per cent of
moisture, 1871 was found in the ex-
hibit having the lowest score, 89.5,
compared with a moisture of only 1875
in the butter having high score. The
low score butter also had more casein
and salt and less fat content than the
higher scored exhibit, as it showed
SO per cent casein and 1.30 per cent
salt, compared to 40 of casetn and
.83 OF salt in the high grade article,
with 8l.I4 per cent compared to 1927
per cent.
Only 2.75 points were scored off the
first grade butter for flavor defects,
compared with 10 points taken off the
low grade butter. In both the cause
was cream that had been kept too long,
the poorer quality having been made
Of cream that was four days old,
while the best was made of mixture
of twO-day old milk and three-day old
cream. The temperature of the high
grade butter was only 80 degrees at
churning with an acidity of sc, com
pared with IS degrees temperature
and but so acidity in the low grade
article. The size of the granules of
the good butter, too, when churned.
was only that of grain of wheat, while
the granules of the poor butter were
very large affecting materially the
moisture content.
The new report shows not only the
comparative percentages of moisture,
fat, caseiu, and salt in the three high
est and three lowest scored exhibits of
the month, but the number of points
taken off each for flavor, body, color,
salt, and package were considered.
The advisability of using mixed milk
and cream or cream alone was noted,
with the age, the temperature and
acidity at noon, at night, and at
Churning time are also indicated.
Those samples made with commercial
starters, home made starters, or no
starters at all, are compared, and the
percentage of starter used, showing the
value of 40 per cent as compared with
10 III OUGdIu1uS tSSu1gS' lie Size vi
the granules of the butter when churn-
ed, the temperature of the buttermilk
and of the wash water, and the value
of working but once as compared with
intermittent working, are also shown.
The same method is followed in the
report OF the cheese manufacture, with
the exception that the length of time
taken for cOagulation and for COOK
ing is noted, the cooking temperature
is compared, and such other questions
were considered as the use of curd
racks, the hours of setting and Dip
ping, the result of the hot iron test
when dipped, the number of pounds of
salt used to each ZOO pounds of milk,
and the age of the cheese when it was
scored.
NAI,ni,A