Ladysmith news-budget. [volume] (Ladysmith, Rusk County, Wis.) 1907-1927, 1908-05-28
The State Day by Day
GOOD BUTTER AND CHEESE.
University Exhibition Score Report
Shows Methods of Winners.

University Exhibition Score Report
Shows Methods of Winners.
In order to assist the butter and
cheese makers of the state in produc-
ing the highest possible grade of man.
ufacture, the dairy school of the Uni
versity of Wisconsin has instituted
new form Of report of the scores of
the monthly exhibitions. 1t includes
detailed report of the exact manner
in which the exhibits receiving the
three highest and the three lowest
scores were made. so that conclusions
as to the ACCESSIBILITY of following one
Or another course are easily drawn.
The four highest butter scores this
month were those of A. HI. Wilcox of
Bloomer, 1925; o. r. Mccormick of
Bancroft, 81; II. Boerschinger of De-
pere. 96.5, and A. A. Mueller of. IXo-
MIA, 1925. The four highest scores in
the cheese exhibits were those of
John Jaeger of Campbellsport, 1888;
w. J. Schoepke of Welcome, 1888;
w. C. Lindow, Plymouth, 95, and j. l..
Zahren, Marion, 95. For brick cheese,
first place fent to Otto Kumm, 9433;
second, G. L. Render 94.16 and third,
G. F. Brinkmann. 81, all from Coon
valley.
The May butter exhibits were ex-
ceptionally fine, showing very few me-
chanical defects. Only two tubs had
score deducted for notifies and only
one was overworked out of a total of
108 entries. Fifteen. however, show
ed the effects Of churning or washing
at too high temperature, which re-
suited in weak body. The highest per
cent of moisture. 1861, was found in
the exhibit having the lowest score,
1915, compared with a moisture Of
only 1876 in the butter having high
score The low score butter also had
more casein and salt and less fat con-
tent than the higher scored exhibit, as
it showed Sc per cent casein and 1.30
per cent salt, compared to 40 Of case
in and .83 of salt in the high grade
article, with 81.14 per cent fat, COM
pared to 1927 per cent.
Only 275 points were scored off the
first grade butter for flavor defects,
compared with ten 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
a mixture CT two-day old milk and
three-day old cream. The tempera-
thO hiCL1 do
so degrees at churning, with an acid
ity of Sc, compared with So degrees
temperature and but 80 acidity in the
low grade article. The size Of tho
granules of the good butter, too, when
churned was only that of a grain of
wheat, while the granules of the poor
butter were very large, affecting ma
terially the moisture content
The new report shows not only the
comparative percentages of moisture,
fat, casein 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 consid-
cred The advisability of using mixed
milk and cream or cream alone were
noted, with the age, the temperature
and acidity at noon, at night and at
churning time also indicated. Those
samples made with commercial start
ers, homemade starters or no starter
at all, are compared and the percent
age Of starter used, showing the value
of 40 per cent, as compared with Is
in obtaining results. The size of the
granules of the butter when churned,
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
cooking is noted, the cooking temper
ature is compared, and such other
questions were considered as the use
of curd racks, the hours of setting
and dipping, the result of the hot iron
test when dipped the number of
pounds of salt to each 1000 pounds of
milk and the age of the cheese when
it was scored.-W.