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Les cartas, planches, tableaux, etc., peuvent Atre fiimAs « des taux de reduction diff«rents. Lorsque le document est trop grand pour Atra reproduit en un seul ciichA, il est film« « partir de I'angle supArieur gauche, de gauche A droite, et de haut en bas, en prenant le nombre d'imagas nAcessaire. Les diagrammes suivants illustrant le mAthode. 1 2 3 22 1 1 2 3 4 5 6 BULLETIN 101. APRIL, 1896 Ontario Agricultural College and Experimental Farm 'W -i 'II DAIRY BULLETIN BY THE DAIRY SCHOOL, GUELPH i Hi! , . PUBLISHED BY TflS OUrARI-} DBPARTMINTT 0? AGHIIOULTUEE, TORONTO. TORONTO : PwwTBU Bv WARWICK BROS, & RUTTER. 1896. s ill ! i THE ONTARIO AGRICULTURAL COLLLGE AND EXPERIMENTAL FARM. GUELPH. ONT. HON. JOHN DRYDBN, Toronto, Ont , Minister of ARrioulture for Ontario. Jam-- Mills, M.A.,LL.D. . J. H. Panton, M.A,, F.g.S. A. E. Shuttlkworth, B.A. Sc. J. H. Rbbd, V.8 H. H. Dean, BS.A Wm. Rbnnir C. A. ZwiTz, B.S.A G. E. Day, B.S.A H. L. HuTT, B.S.A F. C.Harrison, B.S.A. .. J. B. Reynolds, B.A R. HARooohT, B.S. A L. O. J^Rvis r. f. holtehmann.. Captain Walter Clarkk W. O. Stewart, M.D. Q. A. Pdtnah A. McCalluh President. ProfeMor of Biology snd Geology. Professor of Obemiatry. Pfo'eeiJor of Veterinary Science. Professor of Dairy Hukbandry. (•• Fwm Superintendent. fxperimentalist. , •• •• A(fricultnri»t. Horticulturisi. Bacteriologist. Assiutant Resident Master. AssisUnt Chemist. Manager and Lecturer in Poultry Department. Lecturer (.n Apiculture. . . Instructor in Drill and Gymnastics. Physician. Stenosrrapher. . . Bursar. John I. Hobson, Chairman John McMillan, M.P. Edward JirpH J. S. Smith O. B. Boyce D. A. DowLiNo Wm. Donaldson ADVIdOBY BOARD. on Taiim «., °o«">^orr8. County of Oxfoid. 0.0. James. &« ,r, D-Puty Minister of Agricnlture, Toronto! Mosborougb, County of Wellington. Sea'jrth, County of Huron. • Bond Head, County of Simcoe. . Maple Lodge, County of Middlesex. Norham, County of Northumberland. Appleton, County of Carleton. South Zorrs, County of Oxfoid. th( Oo th( ma th( mil me ore J ctet and but A diffi dire not T will Btea Iron 1. mak uppc BULLETIN loi. DAIRY BULLETIN— DAIRY SCHOOL, GUELPH. tlJ^^,S!i'S*-'°«*J'",^""**''''''^P''^P»"** by the instructor, of the Guelph Dairy School in connection with the Ontario AgiicuItDral OolleRe. Readera will find it a practical, up to date bulletin, giTina the latest information on separatora and separating milk ; butter making m separator and cream gathering creameries, as well m in the private dairy ; cheese-making in spring, summer, and fall : and milk-testing including notes on the Babcock tester, lactometei^. and methods of dividing proceeds among patrons of cheese TactorieB and creameries according to the latest knowledge on the suKject. The instructors of the Guelph Dairy School for 1896 were : T. B Millar and R. W. Stratton, in cheese making. Mark Sprsgue, m separators and sf parating milk. T. C. Rogers and J. H. Findlay, in buttermaking. T. W. Mitchell, B A., in milk testing. J as. Stone housp, in home dairy. SEPARATORS AND THE SEPARATION OP MILK. By Mark Spraque, Instructor. As cream separators are coming more into use every day in ths cieameries of the Province, we feel that a few hints as to their care and management would be welcomed by all who are interested in butter making. As there are six or seven kinds of RepaiatorP o- the market, diffenngvery much in construction, it v,ould ...ed as many sets of directions to make this part of our bulletin cor-jpleto ; but space wUl not permit of so full a treatment of this special department. •u^f. P.ri"*''P'® °^ "eparation in each machine being the same, we will divide our separators into two classes, viz., belt separatorsTand steam or turbine separators, the latter being driven byVteam direct from the boiler. = ., « «v« 1. Belt Maehims. A stone foundation is not required for thoan makes of separators that are built with a rubber ring around the upper bearing, but the best results are got from having all separators Level the macTine JlthX itX^vn'"^^ f" '^V"'''^' »>«^'- CMt frame, which ia turneytr„« tl!u^ ^°"'" '^"^^l"" *•>« 'oP of the with the intermediate bihrinT *°' **>»»P"n^e. Line the separator intermediate pulievhivLr»L T\'^ °' the face of the large level wi^h rh« ni5^' • 1 ? . ® ''^'■'*<^»' centre line of the gnindle «» connected, bolting down will be^nn^Wry '^ " U.i'r?;hl%rwUh'ttnTn?^^^ ^T' '^°"'^ revolve or turn to from the'aeJaTa or C;r nut h« .V'" •^'?T"^'*'« *»»°"»d ^un •ide of the belt Where oilfonl ^^^\''' Vs^'^^^^r on the dr*w- fifteen^inuLTtoSeacTCprope^'^^^^^^ 'T^' *f ,>«>« .^'om ten to them from dust ordirt and flfhLT -i .T'P® *" bearings to free to allow the ofl to fliw to th« K« • °'' *?^? *•"" cleaned%nd free matter from day to X *"• ^^'^ '"'■"'""^ '^'^^ '»^i- «.chiST3u'1,a?etXt7eS 'nt''^ ' "***•"- '"»>- •eparator also must b^ L LlJd «. . *^ /'*'^ *° "«' >*• This of vibrationraTmust be lev^^^^^^^ '"^ '""" '''^ P^'"*''"*^^' machines. Turbinraeparatolra^^^^^ """^ '^ '»»« belt fittings, but if the seoafator k1 nU a !^ ""^^ three quarter steam of pipe is required Kac^ t^th i? -.'^ ""** ""r *''*° '''^"'y 'o«t •afficient stim to drive ii ^ronlt° ^':."'' * '*''«"'' P'P« '° »^>"re in size of X for everv Sl^/ t^^'"* °'»«-q«»'-ter of an inch remove all s^L and cuttinT/ ^^ •"* '*['*?°*'«- 'T*''* o*re to poeition. """•»' ^'•°'° P'P«» '^o'ore placing them in in JiUt'"\rty'beTl^^ 'tT'^'i '""• '<>"' -«»>«- provided it is pla"i so aS to ni? '?!'«'' "?* ■'*^* °' *•»« building, frightening horaei ii thus done away with. It ibould be long onoagb- to reach higher than any point of the roof, in order that the draft may not be interfered with. When it ii put through the roof, » drain pipe must be connected with the elbow at the lowest point to carry away the condensed steam. This in most cases may be pnt through the fl«.or or bo allowed to run into a pail. Next pot the bowl and spindle in place, ()eing sure to have all bearings cleaned and ciled. Then 6li the » owl with water, if it be a separator that has steam .turned directly against the bowl. This will keep the bowl oool until Buificient speed has been reached to cause a current of air around the bowl, which will keep it cool th8reafter. Apply B*,eam gradually, having the regulating valve set S3 that it will keep the pressure at from forty-five to fifty pounds on the steam guage. If there is no safety valve, the pressure will have to be regulated by the globe valve. After speed has been reached in either the turbine or the belt separator, the milk should be turned on full feed, until both the cream and the skimmilk flow freely; then it should 'je closed off till the cream is the desired thickness. Milk separates best when iresh or new, and at a temperature of ninety degrees. Bat in creameries the usual practice is to bring the night's and morning's milk together to the factory. In such cases, if the temperature has fallen below eighty-five degrees, the milk should be heated to eighty-five or ninety degrees at least eight or ten minutes before going into the separator. This is done by means of a tempering vat, holding about 400 pounds, and attached to the receiving vat, so as to have a constant and regular flow to the separator. Heating increases the differeace in the speciflj gravity between the serum and the fat of milk and thui facilitates the separation of the latter. Frozen milk separates better when heated five to eight . degrees higher than that which has not been frozen. After all the milk has been separated, the cream left in bowl can be forced out by putting in some skim-milk or warm water ; about two pailfuls will be needed for this'purpose. Shut ofi'the feed tap for a few seconds >\ hen about one pailful has gone through ; then turn it on again. Always allow the bowl to stop of its own accord after the power has been taken oflT— never apply any brake or friction to it. Wash in tepid water the bowl and all the parts that come in contact with the milk or cream, cleaning all foreign substances from the skim- milk tubes, etc. Then scald with steam or boiling water and allow to dry, after which the parts may be put together for operation next day. "»■ «>p»r.tor. run in.k« th«mlZ^ hWh Mte of speed at whioh CARE OF MILK FOR OREAMERrES. Br J. H. FmDuv, AmnAn ImTBuoroB. -^iiJiuMrJ'SMl'L'lf.ro?!:'' !","."" -i:'-'" ■"»"'<' "- t~ from «,, tnint or odor .hmW iJ '^ . f " """^ 1"''"3' M"" •owi ahoald be Mnolll?.,'.J J l f'»P'«' •' • cre.mory. The the milk from one veJel t^ i.^«fl ! by dipping or pouring OARE AND OHURNINO OF SEPARAFOR OREAM. Bt T. 0. RooRRS, Imstrootor. The oream being at a high temperature as it oomei from the separator, it is very necessary that ample provision be made (or cool- ing it to a proper ripening temperature immediately after separation. High ripening and churning temperatures give the butter a soft, oily texture that diminishes its value. Plenty of ice should be securely stored at the proper time for use when needed, and a cream cooler should be made to hold ice and water, over which the cream may flow from the separator to the cream vat. This vat should be deep and narrow with a seven or eight inch space around it for water and ice, so that, for ripening, the cream may be cooled to sixty degrees within one hour after iieparation, and to a lower temperature in warm weather. In creameries where the cream cannot bu quickly cooled to sixty degrees, the butter maker should persist in cooling until a tempera- ture lower than sixty degrees is reached before night, especially in warm weather when the lactic acid is already developing in the milk before separating. If the cream is to be held for two days before churning, it should be cooled to fifty-two degrees in wiuter and to fifty degrees in sum- mer. At these low ripening temperatures, the texture of the butter is better. Oream should be stirred frequently for the first six houis after separation and occasionally afterwards while ripening, to im- prove the flavor and ripen it more uniformly We think that the best results can be attained by using a starter o develop lactic acid in the cream, sufficient to cause it to thicken, or coagulate, about six or eight hours before the time for churning. Our experience is that a g(x>d clean flavored starter used in this way improves the flavor and keeping qv 'y of the butter and enables the butter-maker to ripen the cream iO^'e uniformly from day to day. The oream should always be carefully examined before retiring at night and the person in charge may arrange to have the temperature gradually lowering somewhat, especially in warm weather, so long as the ripening is not delayed too much. A Starter. Take one gallon of skim-milk or fresh whole milk (having a good flavor) for each ten gallons of cream to be ripened, and warm it to ninety degrees ; add to it about a gallon and a half of clean water for each ten gallons of milk used in making the starter and set in a clean warm place for twenty to twenty-four hours. Then break up fine by pouring or stirring, and strain into the cream the amount necessary to lit n DoiJing wmitr and atirring con.ttntly while it i« heatinir to Iflft degree. ; then remove end fet .t.nd for twenty or thTrty minu^ ^ve or !! :. P'r" '° *'°'^ "•»•' •"'' -tJ' till i^t^. to ^ven^: ^«5 1 . V ? ' "'^ *=''"" '•*" *' »•'« "me temperature Mix Then If ' '''•° "'i;™ »''•'*• ^° °°' -t'^ •«•«» until Uia^anUd o^aVr f°" °°*.*° '°"'' ^"'*' °'* '»>• •t-'t^Hn each tin ga7o„e of ZTe^lnlPK:"^' ^*^^r8 *««°^'ii°« to the condition of the cream Th« .^?,? u ^ff'i •"•* '''« "me allowed for the cream to ripen be^nJ ?o r ihf rt^ *'"' 'r^'*"* •"^'""» ^'^ ''»»- the seXing Xu develop in it.*"' °' *''' """^ '"'°''« '"^ "°«f-'~^'' OUURNINQ. I«nL?S r '^^t^it^'o degrwf. in summer, about two hours (and oJ^chuJnii: ""^Z '" "P*°f^ "^^ ^'^^ temperature.) befoJiTe Ume rive. iS^v^fum^ r"" ."""ir'"?. * *•'«'' Pe'centaio of butter-fat terne^turi w J.Vh "^^ •'^^ handle, and it can bo churned at a lower shZd fi«?'v; ' ^'r' u^ t.^"^**' • **™«' t«*t»r«. The chum laii \ r ! "*'°*'* .*'*'* ''"t water, and then cooled with ooW ?lT.5 hall'lr'.f '''"""?>^/ *'^*''"° '°t« 't. The churn .hould norJe filled half full; one-third full i^. better. Add butter color to thS S'lu" ^hr™"rt'"M' '''^T^ *° «'^« the butter the prL^r cot to suit the market. It may he added at the rate of about half an coTorina ,-r'°"°« i°- ''COO^ound. of milk. A smaller quantUyo? S .^Suill'*^"""* '". '^^ 'uf""8 ' ^"*' '» the fall, the aLunt may be gradually increaB,d to the above figure. Cream containing a high percentage of butter-fat will thicken in churningrand the^dt Xutre ;irio; T' ^". ^^^^ ^^ ^^" '^-S"' -^^^ to the crefm ed ?«\ fl!? * ****'■ *° **'*• two gallon, of cream being churn- ?. about tlif"^ temperature), and conUnue churning until the butter pe^ture tf kfn f^^' then add .ufficient water at a lower tem- IZelh churn J H11 \l^^'' '"^ *^ «"■""'" '°"" "°til the cream i. ffi o«J # iT V" I*!® S^'^uJes are even in size and not larger Jerl^tTn' ''' "'^^''' . ^^^ ^^"'•" ^^°"'*J °»*''« 'ro*" «»ty to seventy fZ #1T/"'*"''?"*^' *°*^ '*>« time required to churn should Z crJl c^^h'V^ "V^- °^'^"'!'• '^« ^°'«'" teoip^rature at which JeTtmeTf ?L hnJ?''* ' w'*'"" f"**^ °' """"' ^^e better will be the texture of the butter. If small apt ,ks of butter appear on the first ■I battertnilk drawn off, than the churning iihould be continued a little longer, and more water ahould be addtHl if there is danger of the butter gathering too much by the additional churning. Always run the chum at a high speed when finishing the churning and when washing. Washino. The quantiiy of water used for washing the butter should be e« handling of milk, plenty of ice should be provided ^nd stored in a convenient plac^ near the milk room. Milk set in t^eep cans with plenty of ice to kin thl temperature at forty-five degrees or below ^an be Jim3 i^ twelve hours in the summer; but in the fall and winter. u"houd stand at least twenty-four hours. The longer milk can stand n ^Ym wSrC"^ ^"^' ^"''''^ '"'*' *'^^'^'^'«' and richer ti: Thick, rich cream has many advantages over poor, thin cream which will be treated of under the head of •• Churning." * f 13 . Where the skim-milk is not drawn from the bottom of the can, a skimmer six inches in diameter across the top, without any wire around the edge, and tapering to a point six inches deep, with a handle ten to twelve inches long, will be found very convenient for skimming the cream from the top of the can. If the milk is drawn from the bottom of the can, we would suggest having a bottom with four or five inches of a slant, to carry oif any sediment that may be on the bottom ; and by having the bottom run down to a point, the skim- milk can be drawn o£f much closer than can be done with a flat bottom. The per cent, of butter-fat in the cream depends upon the amount of skim-milk in the cream, as cream is sitpply tiny globules of butter- fat mixed with skim-milk. The amount of cream depends upon the per cent, of fat in the milk, the temperature to which the milk has been cooled, and the length of time it has been standing. There will be more cream on milk containing four per cent, of fat than on milk containing only three per cent, of fat, and there will be more cream on milk cooled to forty-two degrees than on milk cooled to only fifty degrees, other things being eqaal. No expensive creamer is necessary to get all the cream out of the milk, so long as the proper temperature is maintained, as it is the temperature of the water around the milk which does the work. Any ordinary box or barrel which will hold water will do the work just as well as the most expensive creamer made, if there is plenty of room for ice around the cans. If the water in the tank becomes foul from milk spilled into it or from any other cause, it should be changed immediately. Where ice cannot be procured, nor spring water as low as the temperatures indicated, we would recommend a separator for a herd of fifteen to twenty cows. These separators usually leave about one-tenth of one per cent, of fat in the milk, while milk from deep setting without ice, and cooled to only fifty degrees, usually has about one per cent., or ten times as much loss as separator skim- milk, while if the same milk were cooled to forty-two degrees by the use of ice, the loss of fat would be but from one to three-tenths of one per cent, of fat. If a separator cannot be had, we would prefer the shallow pan -system over the deep setting without ice or cold spring water, as all our experiments go to show that the deep setting without ice, either in summer or winter, causes a large loss of butter-fat in the skim- milk. Many people have the idea that in cold weather ice is not needed, but it is a great mistake, as ice is Just as important in winter as in summer. 14 that are fit to set mnHn 1^"d if cr« 1 IV' '° V"^ '°"'"* thrown a vay in the skim millr. '^ '°''''*^ '^'^ ''»» Cabe of Cream. degrees, and stirred well each time freSh cream "saSded ^'^ If the temperature of the milk room or cellar in nnf ^«„ * fifty degrees, the cream should be set in ice wltlr ^j',-? ™ ^ arator or shallow-pan crpam • h»i^ it i^ * f '* " '** " "up- raised with ice. tLrsroul^be no difficuLTn"k.t"^^ netting caf. Bweet in an ordinary cellar. beUse tt llper^^^^^^^^^^ the cream is taken from the milk. If the c?eam iT , .Hf •"* wanted, and, if the farmer is a patron of a creamery, he will 16 have done his duty in supplying the butter-maker Kvith the raw material in prime condition for making gilt-edge butter. Oream ahould never be set in open crooks or pails in cellars, pantries, or any other place where the air is not pure, nor where the tempera- ture is above sixty degrees, as it is sure to eour and will often be in churning condition before it is wanted. When the cream can is emptied, it should be uhorooghly washed and scalded and placed where it will get plenty of fresh, pure air before it is again needed. Ohubning iir THB Farm Dairy. The preparation of the cream is the first thing to be thought of, and that should commence at least eighteen hours before churning, if the oream has been kept sweet up to this time. The first thing to be done is to raise the temperature up to a point at which the acid will begin to develop ; and, where no starter is used this will usually be about sixty-five degrees. This is easily done by placing the cream can in a tub of warm water at ninety or a hundred degrees and stirring constantly until sixty- five degrees is reached. Care should be taken in warm weather that it does not go much above this temperature. If it does, the oream is liable to beoome too sour or overripe before churning time. If the oream has a slightly acid taste before bringing it from the cellar, it should not be raised above sixty degrees, and that not more than twelve or fourteen hours before churning time. In cold weather, it is advisable to use a starter, so that the cream may sour more rapidly and at a lower temperature, as cream ripened at a high temperature and kept there till near churning time makes soft butter of a poor texture. A good plan to secure a starter is to take a quart or so of the lipened cream, if it is of a good flavor, and put it into the cream can which is to hold the cream for the next churning, care being taken to keep the temperature low enough (fifty degrees) to prevent the acid germs from developing until the cream is warmed up for ripening, when the acid will develop rapidly. In this case the temperature need not be over sixty degrees to secure sufficient acid or ripeness in eighteen hours. Repeat the starter as before. The temperature at which cream can be churned varies from fifty to seventy degrees. Where a separator is used and the cream-screw is gauged to give cream with twenty five to thirty per cent, of fat in it, it can be churned at a temperature of forty eight to fifty-two degrees, and the butter from such cieam comes much firmer, while the loss in the butter-milk is lees than from thin cream. The ordinary dairy cream usually has about sixteen tj- xnv tiL n Ivj a&u !S13Str w© Crj«r?i€« av xXtvY~ ^^ 16 eight to »ixty-two degrees in summer and from rixty-two to sixty, four degrees in winter. The cream should always be strained into the chum to break up any pieces of curd. The time of ohuminir rndtKr 1 *^' '«"?P«'"«tV™ 0' '»»« or***", the breed of cows^ and the time they have been giving milk; Oream with sixteen to twenty per cent, of fat in it and at the Iid^«!^T^ ^^ T'" 'u "° '°^ K'*'^^"* '""^ R~°»J«« without the additionof any water; but cream with twenty-five to thirtv per Ze if IK-" ^'^'^^""P '° *»>« «»>««. so that concuilon Tn ZTnf L^^ *'' ^^^i^V P*"" *'^°*- *>' '^'t^' *t the tempera- ture of the cream should be added; and, when it breaks th« same quant ty. two or three degrees lower, ihould b^ add^. so as' to prevent the granules from massing together, and to give the butter sufficient liquid to float in, so as to get a good sefaration from the butter milk. When the granule, are affthe'^"^ of wittr toT^nli'" °^ the butter-milk; then wash ^Lh sufficle^! Intl *K I I *'■""'" *P"*^ *"** ** » temperature a little Jower than the churning temperature of the oream ; and. if the until the water comes off clear. * Salting in the churn is coming largely into vogue, and we recom- T2i\r7 ''•■°°«'JL*» *»»« ^»' °»«thod of salting butter, for the wTfl,! 1 r '*°u,^*^* °"'' ^F^^' ^'^ ''•°'° «P«°k8 and streaks with the least possible amount of working. If this method is to be followed, a churn without dashers should ♦ f !i' and the water for the last washing should be cold enough to harden the butter granules, so that they will not easily mws together while the churn is being revolvt.' after the salt haj been add«l This is the main point m salting in the churn, and must be carefully guarded to insure good resulte. After the washing is done, let the butter drain for fifteen minutes • then salt with one and one-eighth to one and one quarter ounces to' the pound, as considerable of the salt is carried off with the water left in the butter J tip the churn backward and forward as the salt IS bemg added ; then revolve the churn very slowly a few times and let it stand for fifteen minutes, after which revolve till the butter masses into a lump. (It should be hard enough to stand revolving four or five mmutea before massing.) Now let it stand in the charn or put It aray in the butter tray for about three hours, when it will bo ready to make up for market with a very slight amount of working, as the salt has been thoroughly mixed with the butter in the «ranular state, and ma^t of it is already dissolved. J7 . J OHEESE MAKING. By T. B. Millab, Inbtbuotop. Spring Ohbbse. Ill oheeBe-making, m in all lines of dairying, in order to gain the best results, oleaminess must be observed in every particular by patron and maker alike, the oheeM-maker being careful to reject all tainted or sour milk, as first class goods can be made only from first- olass material. For early cheese, heat the milk to eighty-four degrees or eighty-six degrees Fahr. Stir the milk gently while heating, for quick or rough stirring at this stage causes a loss of butter-fat The rennet test should then be made as soon as possible, to ascertain the degree of ripenesa To make the test, to eight ounces of mi'k at a temperature of eighty-six degrees, add one dram of rennet (of known strength), and stir rapidly for ten seconds. If coagulation takes place in from eighteen to twenty seconds, the milk is sufficiently matured, and the rennet should be added at once. If a piece of match one-half inch long be dropped in the milk as the milk is started in motion around the glass, the instant that coagulation takes place can be readily noted by the sudden stopping of the piece of stick. It may be necessary to vary the test a few seconds to suit the conditions of different localities, but with judgment a few trials will enable the maker to tell just when the milk is matured sufficiently for setting Ripen the milk so that sufficient acid for dipping will develop in two and a half hours after setting. When (Opped, the curd should not show more than one-eighth inch acid by the hot iron teat. Oreat care and watchfulness should be exercised at this stage, as the acid develops vei7 rapidly. Use sufficient rennet (from three to five ounces per 1,000 pounds of milk) to coagulate the milk fit for cutting in from fifteen to twenty minutes. The curd is then cut by using, first, the horizontal knife and then the perpendicular one, cutting continuously until completed. Commence cutting early, taking plenty of time to do it properly. Stir the curd gentl;* with the hands for ten minutes before any steam is turned on, lc^ ue sure that the curd is free from the sides of the vat before applying the st« am. Bough handling at this stage means a loss, both in quantity and quality, as a greater percentage of butter-fat will be lost in the whey. Heat the curd slowly to ninety-eight degrees, taking from about thirty to thirty-five minutes to do so. After tne heat is up to the desired point, continue stirring for fifteen or twenty minutes to in- HnrA nnif orm cookinar. Draw off a Dortion of the whev earl v. stirrinir 2—101 18 sink to let the whey eacape before alio wi^ to mat Whl!u '*!? .. matted firm enough to .Und handUng Jithou breS^f^ cut into narrow atripa (about .ix iDohes wide) and turn eve^ t«n 'or fiVl ninety-four degree, until the curd is reJdy for milling M^rS iiTcha^Tb^SL^rto^r-^-^-^'^- temperat^of the \urdshld"'b^- from i^tyZ^'tT^t'^ degrees; and when the salt is thorouguly dissolved nut X n-. having the temperature about eighty degrL ' ^ P^"* nw/?'/ '^^Pr'",?''®.*^"*^^*' ^"•*' °»^*" the, whey begins to run clear, then gradually increase the pressure Aftfir t»,« ^loi *°."*^ Turn them^;? .K r^"*.'*^"? °' "^^ ^""'^ °f ^'"d'^ge on eJch en? lum them in the hoops in the morninir allow thnm *« .^^-j • !l S^rf^ctlt tr *T*^- '°^"' -d^s^Vhi^eat'ohlrrLTsh^^^ perfectly before allowing it to be taken to the ourinTroom Th« curing-room should be kept at an even temperature of ffnm-?vf„« to seventy degrees, and should ba well ventKd ^'^'^ an^morel^'" ^"'"'^ '"''"« ''^'^^ " "°' '*«-^«^' ««« !«»« rennet Summer Cheksk. reS!t w' ""i"" *'''^"ff *^° eightysix degrees Fahr.. and make » rennet test In very hot weather, it is advisable tomake thet^fe before the temperature q lite reaches the eighty-six deer^f as iJ tnf BLOW how quickly acid is likely to develop.* EnLvw to Ce The milk ripened, so that the curd will be ready to di^wtth one quarter tt:thrriris^L^r *^° -^^ one-hjftothLh^urfrr-:?: froli-iSJ^yt rt^'Sr^^^ ^°^«'^'^'^°^' '' '- -"-«• - I 1 o1)0*^*„?/ '"^ °Mu ''° 'f^ three-quarters to three pounds salt per 1.000 pounds of milk, and put to press at a temperature of from eighty to eighty-five degrees. Leave the cheese in the press one hour before bandaging. In the case of gassy mUk, note the following points : The milk should be matured more than usual before setting (some two or three seconds more.) When cuttiug the curd, be careful to leave the cubes larger, so as to retain more moisture; then stir for fifteen minutes before turning on tiie steam. " «,-«Y*^®° u^^J'"*' ^^** "J°7^y *^ ninety-six degrees, raising it to ninety-eight degrees just before dipping. « »» 10 Turn frequently, at the same time piling the ourd three or four deep in theaink ; then mill whea the ourJ bsooaiaj fl»kv. showin/ one and one quarter inch acid. Air and mature well before ealtinl In handling overripe milk, set the milk ai won as poisible at a lower temperature than usual, at from eighty to eighty-four degrees : then, as always make a rennet test. In a case Jf this kind mor^j rennet should be used, from one half to one ounce extra per 1.000 pounds of milk. *^ *ivvv Commence to cut the curd early, cutting Hner than usual, thus enabling you to cook the curd more quickly. A portion of the whey should be drawn off as soon as possible: and when It can be managed, the curd should be dipped with less acid than usual and then well sUrred before allowing it to mat in the sink. Mill early, or when the curd Ishows three quarters of an inch ol acid, and try to have the curd in a flaky condition at this stage. Do not be in a hurry to salt a curd of this .description : for if it has been milled at the proper time and well stirred, there is no daneer of Its getting too much acid in the sink. . * With tainted milk, heat to eighty-eight degrees and air frequently by dipping or pounng, until the milk is ready for setting. If vou have a sharp, clean flavored starter, it will be an advanUge to use « Utile extra with milk of this kind. When the curd is heated^to ninety-eight degrees, draw off a portion of the whey, and just before the curd is ready for dipping raise the temperature two degrees and stir well. Dip the curd with a small amount of acid, about one-eighth inch endeavoring to have it in such a condition that it will not require much stirnng m the sink, and keep up the temperature to ninety-two or ninety-four degrees until the curd is readv for milling. Mill when the curd is in a flaky condition and shows one inch acid. Air by frequent stirring and mature well before salting. When making colored cheese, pour the coloring into a Urge dipper of milk taken from the vat, then draw the dipper quickly along under the surface of the milk from one end of the vat to the other and make sure that it is thoroughly mixed before the rennet is added The rennet should be diluted with one gallon of pure water to each vat, and the milk should be well stirred for from three to five minutes according to the condition of the milk, after the rennet has been added. In the case of overripe milk, two minutes will be ample time to stir attor adding the rennet. Everything in and about the factory should be kept scrupulously 21 A STARTER. Bt R. W. Strattom, Abbistant Inbtruotor. A starter is some milk in which the laotio acid hM been allowed to develop, and is uied to haaten the ripening of milk. A suitable can for keeping it in should first be provided ; one similar ..o the ordinary cream gathering can will do, having doable walls with a hollow space between. It should have two lids, one fitting closely inside of the can with a flange to keep it from going below the shoulder, and the other covering over all and fitting dose to the outside. In preparing the starter, use only milk of the best quality, which has been well aired, and is free from any foreign flavor. It is better to use the same patron's milk each day, endeavoring to arrange wi^ some one whom you know to le sctiipulously clean, and who has some fresh milkers in his herd, as the acid in milk from fresh cows will develop much faster than in milk from those that are farther advanced in the period of lactation. Save about twenty pounds for each vat and raise it to a tempera- ture of from eighty to eighty-five degrees ; then add one pound of the previous day's starter for every twenty-five or thirty pounds of the fresh milk saved ; mix all thoroughly and allow to stand for about one hour. Then add about one-third as much water as there is milk, (in warm weather the water may be added at the time of adding th» old starter), stir ^ell, cover up closely, and set in a clean, warm room where an even temperature can be maintained, and do not disturb it until required for use. Before using, it will be better to remove from one-half to t^o inches from the surface of the can, as the flavor on the suiface will not be found so good as that which is below. Then break up the remainder by stirring it in the can, take out what is required, and pour from one pail to another a few times, when it will have a creamy consistency and be ready for use. It is better, whenever practicable, to Pasteurize the milk used in. making the starter, as it insures a better and more uniform flavor. Especially when making it in email quantities, we would recommend Pasteurizing by following the rule given in the creamery work. ^ When and How to Use a Starter. Just when and how much to use cannot be definitely stated. It must be determined by the exercise of good judgment. Sufiice it to say, that it is better to err on the safe side, by using too little- raiher than too much. First apply the rennet test, to be sure of^ .■m: 9f the Aoidity -«th.t .Un Bilk i. ,, .|„g d.liv.,«l „ CT*,to,y Zy .^ .U^Voan'L'^e^lJr^r^''^ '^"^ "^'^^ » good, clean flavored MILK TESTING. By J. W. MiTcriELL, B.A., IwsTnuoTOB. |nj.lk. .„d ,he lactometer, to determine the .peoTfie^^vSy J,' out also to detect the varioua adulterations of milk. ^^wrj, Babcock Tk8T. ^The following is a brief explanation and outline of the Babcock grama cannot be hmH ir <> per cent, of fat when eighteen h. Which tSf J:: je't. of' :at : ;:c." '"' '' '"*" ^^ '^*^*^' ^^i:^5n.1S&5! *'irV^;f^ ^'^^tS r' "'>''^''« scale extends is .2(2.10)0.0. Hence, the spLtfic'v-vvty'-t^^^^^^^ of *»>« -cale is *xtend.n«r over one of t^^^^r'^^^^ "f th^Tai! L'.g'^'.fc .W'a^^i^/** 23 I ' t To Tut Milk. 1. Bt meAni of a 17.6 o. o. pipette take eighteen grams of mi:k. 'Have the milk at a temperatare of lixty to seventy degreee. 9 To thfi, add 17.8 c. o. of commercial lulphurio acid, having a •periHi, i^nvitjr of 1 8'J to 1.83, and thoroughly mix the acid and milk by giving the bottles a gentle rotary motion. 0. Place the bottles in the machine and turn for about five minutes •t a speed varying from 700 to 1,200 revolutions per minute, accord- ing to the diameter of the machine (700 revolutions per minute with • machine twenty inches in diameter and faster for a smaller machine.) 4. Add water at from 130 to 150 degrees to bring the fat np into the neck of the bottle. 5. Turn the machine again for about two minutes, and take the reat'ing before the fat cools. Notes. 1. Be sure that the scale on the bottle is properly graduated. The inost convenient way of doing this is to test the same milk in the different test-bottles and compare the readings. A bottle that dif- fers by more than .2 (2-10) in its reading from the rest should be dia- oarded. As the capacity of that part of the neck over which the •oale extends should be two c. c, the accuracy of the scale may be tested by filling the bottle to the bottom of the scale with water at the temperature of the room, and then adding two c. c. of water at the same temperature by means of a two c. c. pipette. 2. Mix the milk well to obtain a representative sample. Mix *y pouring from one vessel to another, as violent shaking is liable to oh'im it. 3. Be very careful to measure the exact amount of miJk for a teat, and to blow the pipette out well. 4. The amount of acid used must be varied to suit ita strength. The right amount has been used when the fat presents a bright, golden appearance. Acid that is much too strong or too weak should be discarded, as b ttisfactory results cannot be obtained from its uae. 6. Hold the test-bottle at a slant when pouring in the acid, to ^prevent the acid from falling directly upon and charting the milk. 6. If the ternperature of the room be low, it is very necessary to , •1 - . .__ ... — .,,,,.j i~. nry^y «j7 vuc i-dx:^;?! auuzc 24 i$\ '^^ ^»ter added to the test bottle*, should be soft or distilled d ^Jlr^V ^V^i' "^i * ^^"^« »'^'P»»°"« '^^ (fo«' or five 0.1: of frrv'er;aV° "'*^" '"' *'« ^"' ^"^^-^ ^^^ ^pp— - 8. Correct readings can never be taken when tha fat has cooled Ien!;tl^5*i'i, °' dividers or compasses, is excellent for taking the th«*W V . ?^"°>" o^ '»* i° wading. Bead from the high^t tc the lowest pomt on the column. * 10. The following are the causes of cloudy or burnt readings : (1) The use of too much or too strong acid. (2) Allowing the acid to fall directly upon and bum the milk acid ^ tKjLL***!!," '? ** *°° *"'«^ * temperature when adding the aoid-the higher the temperature, the less acid is required. (6) AUowing the bottles to stand too long, after adding the acid before shaking them, will cause dark spots in the fat. ^ ' ^1. Light colored readings and floating particles of curd are due (1) The use of too little or too weak acid. ul^^ ♦?*!^°*' *^® ""'' '"' *^® *«<* a<> too low a temperature— the lower the temperature of either the more acid is rcqui?^ enS'di;^,!!**' "'""^y" *° *^""« ^'^^ ""'' to the right temperature (sixty to kv (3) Insufficient shaking of the bottles to unite the milk and acid. 12. See that your test bottles and pipettes are clean before using. Pi«L„ t-if "'^f **?*^''?'. "°f **'^'° ** ^«»«t t^ice with hot water a^r!J* .'">K°"r'''' **«^°''« "^""g ''^'l^ ^ater, or else using a little sal soda m the first water, is often fouad necesssiry. * Wttl^mSTesUng'"'''''^'' *° '*''""' ^'' '^' ^""^^ '•^*1"^"'«« ^°' •«'"- Skim-Milk, Bdttkrmilk, and Whby. 1. Skim-milk, buttermilk, and whey may be tested in the ordinary ^it) in^VeVr ^ •""' " *"^'^' ^^^^'^^ ^^-^ ^'^ «• (- «^«^"- No5e.-Whey requires only about two-thirda the usual amount of acid. 25 ^i 2. As the per cent, of fat is ao fmall in skim milk, buttermilk, and -whej, a better method of testing these is by the use of the " tkim- milk bottle," which has a double sized bowl. To make the test, using this bottle, take a double measure (2x17.6 cc) of the milk or whey, and a corresponding amount of acid, and prccecd with the test as in the case of whole milk. In taking the reading, we must call one of the small divisiona on the scale .1 (1- 10(h) instead of .2 (2-10tb8) of one per cent, since we bave taken a double quantity in our sample, and the scale on the neck of the bottle is ju&t the same as on the ordinary bottle. Te Tut Obsam. usiko thb Obdinary Test Bottlf. 1. By the use of a 6.04 cc. pipette, take six grsmsjcf cream, and to this add twelve o.c. of water to make a mass of eijihteen grams in all. Add the usual amount of acid (17.6 c.o.) and proceed as in testing milk. The reading must be multiplied by Ihree to cbtain the per cent, of fat in the cream .|^ 2. Another way is by using tbe ordinary pipette. Take 17.6 c.o. of cream and to this add twice 17.6 cc, or two pipettes, of water, and mix thoroughly. Ihen take 17.6 cc of the diluted cream and put into the test bottle, add the usual amount of acid and proceed as in testing milk. Multiply the leading by three to obtain tbe per cent of fat in the oream. WeigHinff: instead of measuring the cream is an excellent plan when there are gram scales at hand. To Test Chbksb. Obtain a representative sample of cheese by taking a plug extend- ing from the outside well to tbe centre of the cheeee; cut this into email strips extending from end to end of the plug, and by the use of gram scales weigh out say five grama of cheese — the amount gen- erally taken. To this add twelve to fifteen cc of water at abcut 130 degrees, and shake the bottle to difsolve the cheese. Add 17.5 CO- or the usual amount, of acid, and prccerd as in testing milk. To obtain the per cent, of fat in the cheese multiply the reading by eighteen, and divide by the number of grams used in the test. If other than six grams of cream be taken in a test, this rule may be applied to find tiie per cent, of fat. Thb Lactohbtbb abd thb Detection or Adulterations in Milk. The lactometer is a specific gravity measurer of milk. There are several kinds of lactometers, but the Quevenne lactometer being the monf. BUitaKlA fnr snilV ton^ino in ihp nna 4ltaf «><> oknll 1a .^AayoSVs v^ ^^f- "M 26 By means of tha Quevenne laotometer we compare the density of milk at sixty degrees F. with that of pure water at sixty degLm. It has a scale graduated from Efteen to forty, and indicates a SMdfic gravity offPom .016 to 1,040. As it is iot always conveniSTto have milk at sixty degrees when taking a lactometer reading, coireo- tions for temperature are made as follows ; To obtain the correeM lactometer reading or reading at sixty degrees, add .1 (MOth) to the lactometer reading for each degree in temperature above dxty degrees, and subtract .1 (1-lOfch) from the reading for each deirree in temperature that the milk is below sixty degrees. Thus, if the lactometer reading at a temperature of sixty-five degrees b^ thirtv- one, the corrected lactometer reading is 31 + .5 = 31 .5 : if the lact- ometer reading be 32.5 and the temperature fifty-seven, the corrected ^r^TM."r*"'«^^^-t-:^-32.2. This rule 'is pracSSy corroet, if the temperature be kept within a range of from fiftv to seventy degrees. * • ^ The lactometer reading of pure milk usually ranges from thirty to r"*lL^?' *^*^°°«*» \t may fall as low as twenty-seven or go as 4rh •a thirty.four. The lactometer reading of skim-milk varies bom thirty-three to thirty-six. The composition of milk is about as follows : ^**«'" 86 to 88 per cent. 3 per cent, and upwards. Solids not fat 8.5 to 9.5 per cent. To Find the Pbr Cent, of Sotms not Pat (S.N.F.) in Mii«. Both the per cent, of fat and the lactometer reading at siztv loT« Z ?V"^i '"^ ^^:JJ"« l^^- ^^«'y P«' <«"*• 0' ft^t i^ miS lowers the lactometer reading by om from what it would be if the wIhT"""* P.rf J- ^®''*'^' *° ^^'^^^ ''^** ^^^ lactometer reading WnLfl i'- *' Z^!u ''°* P*^"* *° interfere, we must add thS lactometer reading and the per cent, of fat together. This obtained then every reading of four on the lactometer* is due to the pr«^n^ of one per cent, of solids not fat in the milk. Hence the ruler xS find the per cent of solids not fat (S.N.F.) in milk, add the tl^Z ' T^""-^. *u 'l^'y ^'^^ ^^•> ^'^d *»>« P«r cent, of fat (FA together and divide by four. Expressed briefly thus • ^ ' L. + F. I — = S.N.F. (per cent, solids not fat). L. = corrected lactometer reading, or reading at sixty degrees. F. = per cent, of fat. *> m* n . ! 27 Example. — Let the lactometer reading of a sample of milk a aixty-four degrees be thirty-one, and the per cent, of fat three. Find the per cent, of solids not fat. Corrected lactometer readbg, 31 + . 4 = 31 , 4 31.4 + 3 34.4 „ , 1 — =-^ =8.6 por cent. S.N F. Watered Milk. To find the per cent, of pure milk in a watered sample of milk, multiply the per cent. S.N.F. in the watered sample by 100, an4 divide by the per cent, of solids not fat in the pure milk. This sub- tracted from 100 will give the per cent, of extrof^_a ^.1;-— - -•<-- "" ___ „_.^, s.eiwIo ia£uig lue rcfiUillES.. , A B 29 Fatment Accobdiko to Quality. While in creameries payment according to quality is always made in proportion to the amount of fat furnished by each patron, in cheese factories two different methods of payment exist : (1) According to the per cent, of fat in the milk, as in creameries. (2) By taking into consideration the casein, as well as the fat, of milk. As the ; or cent, of casein in milk is fairly constant, some constant number, as 2, is added to the per cent, of fat to allow for the casein in the milk. To iUustrate the difference between the two methods : If A and B send equal quantitiet of milk to a factory, testing 3 per cent, and 4 per cent, fat respectively, then, according to the first method, their dividends would be in the ratio of 3 to 4 ; while, according to the second method, taking 2 to represent the per cent, of casein in milk, they would be paid in the ratio of 3 + 2, or 5, to 4 + 2, or 6. To make a division of money according to the second, or fat- <»sein method, taking 2 to represent the per cent, of casein in milk : During a certain month mUk is furnished to a cheese factory by three patrons, as follows : A.... 3,462 pounds milk, testing 3.1 per cent. fat. B 5,220 «• « «« 3.6 «« •• C 8,371 « «• '« 4.0 « " From the above milk are made 1,650 pounds cheese. The cheese sells for 9fc. a pound and it costs l^c. to manufacture it ; net value of a pound of cheese (9|c. - lio.)=8Jc. ; 1,650 pounds cheeseat 8^o. are worth (1,650 x 8 Jo. )='? 140.26. As seen below, there are 971 pounds of fat and caeein. 971 pounds fat and casein are worth. ... $140.25 1 pound " "is •• .... 140 25 -97j-=14.443c. rS ! 1 f Name. 1^ (Li 1 Per cent, fat and casein. 111 1 Valne at 14.443c. per pound. A 3,462 5,220 8,371 3.1 8.6 4.0 ■ 6.1 5.6 6.0 176.5 292.3 t02.2 125.49 ^42.21 72.63 B O Total 971 1140.23 M J^. 80 Oil Tbst. ^ This is a charning process for the purpose of ascertainira fha ^S^^S^^^P^ =- "™ -r ^s There Tevidto^^}''''''?^ temperature. Continue charning until WfU- • u ! °* * *'^®*'' separation of the fat: then olace the t':x minir^^- '' '""^ ''' *° ''' ^««-- ^- ^-" «^n to fl,5« *iMiT"*.u°'' " complete, the fat will be clear and yellow and between them, viz. a column of oily fat on top and one of wW next, wi h the casein at the bottom. If there be not a ofelr sena.^^ tion. cool down to about ninety degrees, churn a^aTn! J'r^Tj Po^'' ^ptiL^r/r», ^^"'^ " * '^"'^^ P^^P^^^J ^or the pur- C" of thr?har? ^°"^«.»° ^'^ "PriRht position on the "base of tb« Lffi <'J*'^\°»^^e »t along until, looking by the right sWe of the bottle the top of the column of fat .omes even with the «?!«; *^°^wf,°\*^^ ''^»'*- Next, still looking by treriSt ^ coL« fJ°'"'' t^'""" '"^^ «°« *^ ^^'^^ tte bottom of th^ at comes; the number on this line gives the reading. in1iro7t«/dln^'"t'"^- ^'^"^ '^*' «^^«« ^ '«»ding of 100 in the oil test will make one pound of butter for every inch of such cream m a cream pail tTelve inches in diameter^ an Lh of cr«.m testing 120 will make 1.20 pounds of TuUeT etc iVotes. 1. Be sure that the cream for this num «« i» w^n npe^^ gacing some in a warm place over^Xft^rnULrry! bot^liVU^SS:3^Zrt^^^^^^^^^ ^'^ ^ - o^ t^^ . cal ^ZfT f .^ ^*i *^°"«^ ^^«*^' » somewhat open. In such Z^; iin\*^^ '*^ *° ^^<"°« ''o'd. and then place in water at ?s perhaps t^'w T "^'T« " "'^'^^"^ ^' ^^ ^Xre^^ readings ton'peraturo at which to take all oil test «r,J;i,^" '"? °' *"■'*" **"""« 1^0 (or its equivalent of cream of another grade) in a pail twelve inihes in diameter is wha" k known as a creamery inch. »u*«i«r is woat is