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Les diagrammes suivants illustrent Ie mOthode. 12 3 MKIOCOrV RiSOlUTION TBT CHART (ANSI and ISO TEST CHART No. 2) ^ /APPLIED IIVHGE I 1653 Cost Moin Slrwl Rochester, New York U609 USA (716) 482 - 0300 - Phone (716) 288 - 5989 - Fo« DEPARTMENT G/ AGRICULTURE BRANCH OF THE DAIRY AND COLD STORAGE COMMISSIONER OTTAWA, CANADA THE FINCH DAIRY STATION REPORT OF PROGRESS BY J. A. RUDDICK AND GEO. H. BARR BULLETIN No. 55 DAIRY AND COLD STORAGE COMMISSIONER'S SERIES iPublished by direction of the Hon. S. F. TOLMIE, Minister of Agriculture, Ottawa, Ont. 574—1 TABLE OF CONTENTS. I' V.I,. OriKJu. Objects Description Kquipnient Milk Supply Disposal of Milk Manufacturing CharKes How the Question of Paying for Cheese Milk according to Quality was settled.. . Winter Dairying The Saving of Fuel The Making of Small Cheese Making Five Pound Cheese Small Cheese without Bandages The Use of Pepsin in Cheeaemaking Paying for Milk according to Quality Summary " h I THE FINCH DAIRY STATION. REPORT OF PROGRESS. BT J. A. Kl DIUCK AM) CiKO. II. HaUH. OiUUI.V. The Fineh Dairy Station was cstablishod in the year lfH2, when the premiseii and Rood will of two small oompetinf? chee«e factories ioputed within a mile of each other were purchased by the department, and a new huilding erected in the villnue of Finch, Stormont county, Ontario. OBJECTS, The objects aimed at in establisiiinK this Station were to provide facilities that would enable the Dairy Branch to, (o) control and operate a model combined cheese factory, creamery, and milk and cream shipping stti'ion; (h) demonstrate the advantages of a well-conducted factory, equipix-d to take advantage of the highest market for cheese, butter, milk or cream; (c) encourage the production of winter milk; id) conduct experiments and investigations relating to the manufacture of butter and cheese; (e) demonstrate new processes and to try out new ai)pliances; (/) demonstrate .. of the cool curing of cheese; and (y) study the c; . dairy factory operation. Being responsibl accessful operation of this factory conducted on strictly iMUimercial lines, the ^ . .., Branch is brought into close contact with the problems wiiich conf/ont other manufacturers of cheese and butter throughout the country. DESCRIPTION-. Figure 1 gives the floor plan and the original arrangement of the equipment. The walls of the building are of hollow cement blocks throughout. The cheese- tiiaking room, used only during the summer months, is tiiiished with a coat of paint on the smooth inside surface of the hollow blocks. The curing room is insulated with two courses of matched lumber, and a space of six inches between the ?iheathing and the inside surface of the cement blocks, which is filled with planer-mill shavings. The spaces between the joists in the ceilings are also filled with shavings. The ice chamber ai.il the butter refrigerator are insulated with two courses of matched lumber, and a space of one foot between the lumber and the cement blocks, which is tilled with shavings. The spaces between the joists in the ceiling are filled in the same manner. The floors are of cement concrete throughout except in the ice chamber, the area ui which is covered with coal cinders to a depth of one foot, on the top of which a layer of sawdust or planer shavings several inches thick is placed before the ice is put in. 574r— 2 'Plit'i'v i" iio foviriiitr I'll till- i><'. ^Siiitiilili- i>|ifiiiiiK< iiro itrnviilcd in tin- partitiim- iH-lwifii tlio i<'v cliuniU'r niui the ciiriiiu ritoiii and lK>twfi>n tli«> iou olmmbvr and tic butter refriK'Tiitor to |>ri>vi for a iMn-uhitiitii of nir ovi>r tlin ici> and tlmuirh tti<< moih- to I olcd. 'A Hti-iid.v triii|H'riitiirf not cXfci-ditiK '•- dcKrifs F. can Im; nmintiiincd \u till' clicrMi-furinK room. Pig. 1. Tlio floor of tlio huttor rcfrigt^rator is const nict»'..,.|lint' .•T"|>m..|.t now ,.,.„M..t. ot two .!.:,(N. puuM.i ..,„,...-ii.v ..n-am h. pMrators ,,...• milk lMa...r ami pa«...ur.z..r of l:.'.(N „n,U ...„„.•• v. t«o ,u.»..m«.i- pa i/inu aM.1 .ream r.|H..,n.« vat*. « .•,.mi.in..,| ..Jmrt, an.l worker, ..ne n.ilk ami cream vo„kr. n.ul H,.. nr,...s*ar.v pum,». {„r )nuu\\\uu th. milk an.l h.v pnMlurt.. Muttormiik an.l .ki.n- m.lk tanks ami a .t.-.-l wh.v tank ..n- lo.-at.-.l al.ov,. th.. l,.,ilrr r..on. ..n tho Mmml (nor w H-r.. tl,..r.. ..no .lan^.T ..f fr..,t .lurinu tl,.. wint.-r month,. Th.. wat.r suppiv i. .1. nv..,l tn.,n a .lr.lh..| wvll s.-. ,,,, .,,.„. A !.„, wat. r tank M..p,.n.l..,l fro„, th,. ..'iiinu .. tht. ho.l.T room 1. t.d auto.nati..all.v fr.m. tl l.| uat.r tank ah..v,.. The exhaiM -t..an, tron, tho euKua pa.,.- thm.nrh .1... h.-t uat.r tank an.l pr..vi,l.., „ n.nstant M.pply ot h..t wat.T. 'Ih.. I.,..h.r f I uat.T i, .Irawn .n.n, ,1... hot water tank, a ' '"' '"'».«•«♦"'• >•"""«••••. r»..m.. Imm.u ,„..,1 tor that ,,ur,M.n.. Tl... ...xhau.t fr.m. th.. M.parators is ..onnt't...! with th.. milk h. .it..r. MIt.K M I'l'IV. There were s.xt.v patn.ns of th- two fa-torios wln.h w.r.. pur.-hase.l in lfll2 Ml ..t these patr..ns hav.. ,..,„,inu...l to suppl.v milk t,. ,h. station an.l son.e new ..m.. ^.,v. been ad.le.1 I ur.n^ th.. wmt.r months s.v.ral patrons fro„, snrronn.linK ."hees.. la-tories dosed l„r that p..no.l. hav. l.ron^^ht milk t.. the station. Table I .hows the „uantiti..s of n.ilk r......iv...l .h.rin^^ the .-ah.n.lar .v..ars m> t.. ItMTto I'S! " ""■ """""'■ "■'" '""•■"'•""> <'"»'''•■<' i» two y,..,rs fr TAHIJ; I. Voar. IHIJ 191.1. 1014 191.1 I9IK 191 r 19IK 1911) X.'t Rrturn Total Milk I.I I'utron... .Viiiiiunt l{i'(civ..il. ixr Distrihutnl KXI Ills. to Patrons. II.S. $ $ 2,0«».1>NI Ml 2.t,.W«4i» 2,720.02S 1 (M 2S.2H -•» 2.3.W,20-.» 1 19 2X. ION ,4 2,4|S.niO 1 .t.'. .'l2.tM0'H.'i 2. 4N6. .IM) 1 tiO .t9.77n-,*« 'j.aoT.Hxa 2- 00 .Vi.l7.i4rt .1.850.217 2M S2.7«.5fi9 5.4M),K]e 2-49 ^ UW.MO-^M nisrosAi. ov MILK. I-n...h ,, lo,.ate,l at the crossing of the T„ro,„o a.. . Mnntr..,l line ..f tl... Cana.lia.. - ,1 tra „s pa.s tl... st .o,. ah..ut ]0 ..'.-l.M.k ev..ry ,n„n.i,.« f.,r Montr..al a...l Ottawa. Hiu,- pr..y.d,np ex,.ell..nt .h.pp...^' fa..iliti,.s !.,r tl... milk or .-r.-am hnsin...... It Tallin II thuvi* thf (|uaiititi«'i« of Imttir, chicHO. btittpr fnt, or milk noM duriiu tito ypar* UM2 to HMD. tab:- II. Yfar. 1013 IBi4 l»IS l»t« 1017 1018 IPtb Km X.I.I Whole M.k (•\tn-xe. Hutirr, M Crfitni. 8»l: l>>». Il>«. Ih*. IM.KW .i.sin VJ9.hu 4.'«,2(» AMI 1.11. 90« 21,247 14,207 m IW,446 lO.flflO 1.1, 4MI Ht.jii.: iia.m 117 I«,.1I7 .Ill Tim us. lOK 2.1. 7IH ,177 i:.' 4A.NIM Hd, .572 M« - to the weiphf only of the milk delivereftr.ifi-. ».. *..II tli.. .Im^h,.. ...imri-triv nn.i .iivi.lo H,i> pnu-rnU H.'fordiiiif to t!ii. two »>>tini*. Wli.-n tho ,|,iv .irriv.d ..n wlii.-li tho .livi^ion wn« to l..'jriii. not n MiiiKlr imfroi, ..tT.'nil lii» milk nl .In- poulinK |»iiitform nml the (|ue«tion lui« ni'viT l»oc'n raii)<(] mwe. WINTKH hAIHVINO. T'!' i-ITi.rt. to iii.-oiiriii:.- wint. r fliiiryiiitf liavi- luni fairiy »iiivo««ful. Ihiriiitr th.. uit.fpr ..f VMJ-V, ( |»,.,.,.|iiImt to Miir.-li, iii.-lii!.ivi') tlip total quantity ..f milk rcri\,.(l wii* i')>s.!>;t7 in.uii.U. Miiriiiif tlu' %„uw i>frio«l iti l!Ml»-20 tho ff>tiil .(iinntity .l.-liv.'r.'.I «ii» M'.i'.Ht:, poun.l.. h. ih,. montli of l»i><-.mWr. 1!M!». tluT.- wn» iit-nrly four nml half fiiii. - a< miirji milk ilrliv.T. ami i|'-* iht yoar in the item • ■f fiu-1 al.inr. The tir-t i-oiiMst- of ;, 7<>-K.illoh ...piMr pp • »r.' tank .•orim otrd with the cold wat.r t.iiik. >.<> that It is alway. full, and lliron^rh wl: .-h the exhau-t steam from the enjrine [u-em in „ Mries of coils. This atfoid- an ample .upply of hot water for washing I'lirposes at all times, Tji.. iM.llcr i, aUo fc.l from this lank l.y means of a siKvial hot «jtrr feed pum|). The other device is the c.mic.'tinif of the exhan-t fr the turhiiie cream separator* with a Heid ty|H> milk pasteiiri/er used as a heater. The exhaust from the .soparntors i« sufWcieiif to heat the milk for separating. ex<-ept in very <-oId weather when the milk iii;iy he delivered partly frozen. An auxiliary direct steam etmnection is fittetl to he iNcd in such cases, but it is very seldom rwjuired. The co..t of iiistalliiij? these (hvices has lurii ri|.aid several times o.er nlread.v. This matter of the saving of fuel is on., which deserve mucii more consi lerafion "II the tmrt of factory owner.^^ than it K'ner illy rec. ivis. TIIK M.\KIN(: OK SMM,I. ( IIK^X:. Recojrnizinir the demand for .liees.' in -mall sizes for househohi use in Canada. provision has heeu uuuU- for turniiijr ine-e out in c..iis! •, ..;ble num. ■ r . The sizes' ii'luiited were H)-poiind, 5-poiind jind ]-jxiund An in.iuiry was reccivc^tl from Kn^rland for l-jmnnd cheese and it was .tafcd that there was a very ready sale f..r .-heese „f this size. A sample shipment was made an.l .-eiif over, but the additional price otfere.l was not sutficieiit to warrant the extra cost mI putting' fhini up. Some test.s were made to .leterminc the loss in making 10-pound and twin eheese ii> comt)areeveral hours. I'ress cloths should l. used in lliis last oi>eration. When the cheese are finally removed from the press, tli. v are allowed to stand for a few hours until .iie surfaces have become finite dry, win n they are paraffined and placed in the curing ri>om. Both 10 and ."i-iniund cheese arc made without bandages and a i-onsiderable savini; is thus effected. It IS doubtful if the cheese would stand up without the bandage e.\cept in a curlii it became evident that there would be an actual shortap- of rennet exiract in Canada before the cbecsemaking season was far advanced. To meet the situation, experiments were begun at the Finch Dairy Station with a view to find suitable substitutes for remiet. The use ot' hydrochloric acid niix> d with rennet extract was tried with the idea of reducing the quantity of extra, t required. Fairly good cheese was made with this mixture as far as texture was - cerned. but the flav.nir was very much inferior on a.-connt of the hydrochloric taint. This acid flavour was still very pronounced when the cheese were seven months old It has l)een a matter of couunou kuowl(*in was used by the factones from 1»1G to 191!) and had it not been for this eraeSnci si.pply of coagulant, the conswiuenoos would have been .erious to the cheese industr^^ A larpre number of different preparations of ,K.psin were put on the market, but .lieesemakers were caut,on...l not to us,, any .-oagulant which had not been thoroughly tested by some competent authority. It was annou, 1 that the FinH, Dairy Station was preparec to make thorough practical tests of all the different coagulants offere.l for sale. The results were published as soon as the inforn.a.ion was available A numl>er of preparations were off.-red f..r sale whi-h were unsuitable for the purpose .ml had .t not been for tins prc-aulion. serious loss.-s nnght have occurred in the clieese factories. The supply of rennet is now nearly, if not .,nile. M.tfici.-nt for all purin^s.-s, and as cLeesemakers prefer to use rennet, tlu- p..psin will pn.bably go ou't of usk Fu particulars regard.ng the use of pepsin will be found iu Circulars IS. 19 and 21 of the Dairy and Cold Storage Series. work'don?.*"'''"''"""^ "^ ""' ^"""■'' ^'"''■•' ^''''""' '''' ■'"^"*'*"' ''•^- "''^ ""•' I^'"*^^- "f I'AVINC; fOH WII.K VCCOHDIVfJ TO QlIALirV. In view of the large number of <.l.eeso factories which still continue to receive milk - the ponluig system and distribute tb. pro-.-.-ds of the sale „f .heese acco U," .. .1- weight ot milk only, this question should still be a very live one in this cou.rtrv ,Mt bl tl.lf ir""T" "\ "•''""'•''."''"♦"' ''"'^ '"•"'•'■"^' <•» tl"> subject has been carried .;..t by tins I ranch an.l at various Agri-Miltural ("oll,.;.,.s and K.MH^riment.,1 St tl ' , n, be .jted States and Canada, sin.v "paying by t.Qt " was firij p;;;" i ' 1 ^f nit It seemed to be advisable to emphasize the importance ,.f the question by con-' T t!r Tf ?'' ^'^'J " T'* "'T' ''""•''"' "^ '"'"^ "••^'••^ ^^^^'^'l «•!♦!' tJ'e Hart Casein -tem.. The \\alker Casein 'lest was tried with somewhat better success in 1914 and Hy selecting milk from various suppliers. quanti.i,.s varying from ;?.W to 8(.0 .... , ^ !' i: Tl'o .Nicld of cliees,. from 100 ,>,„innfs per pound, milk testing 3-4 would return 31141 "" '1..' pooling basis for milks of diffe.rnt quality. ^''^^ Divided on the basis of the percentage of fat in the mil $1., or 3 cents per hundred under the a<-tual cheese val per liundred or C cents above that of tl le actual cheese val ilk, 3-4 milk had a value of ue, and the 4-1 milk yielded ue. 8 Several diflfereiit plans havi- Ijeeii suKK^sti'd ou which payment for cheese milk mixht be made on a quality basis. Some of these plans are set out in the followiiiL' table :— TABLE IV. ILLUSTRATING DIFFERENT METIIOD.S OF DISTRlBtTING PROCEEDS FROM SALE OF CHEESE. PHh 1. 15 CENTS PER POUND. Value of 100 lbs. of Milk on Basis of: Per Cent Per Cent Casein lb.s. Cheese Fat Actual Fat + , in Milk. in Milk. per 100 Cheese Fat and Fat Fat Calcu- Poolini: lb^<. Milk. made. Casein. only. + 2. lated. (1) (2) (3) (4) (5) (6) (7) (8) f9i $ $ $ $ s $ .•} 40 2 -.30 8-95 1-.34 1 .W 1 31 1 34 1-32 3-.50 200 902 1-3.5 1-31 1-35 1-36 1-35 3-50 2-20 919 1-38 1-36 1-35 1-36 1-35 3-60 210 900 1-3.5 1-36 1-38 1-39 1.38 3-70 2-20 9-39 1-41 1-41 1-42 1-41 1-42 3-70 2-30 9 73 1-46 1-43 1-42 1-41 1-42 3-70 2-35 9-64 1-45 1-44 1-42 1-41 1-42 3-80 200 9-57 1-43 1-39 1-46 1-44 1 45 400 2-30 9-83 1-47 1-50 1-54 1-49 1-51 410 210 1017 1-52 1-48 1-58 1-51 1-54 The results iu the forej^oinj? table are based on the e.\i)eri mental work at the Fii Dairy Station with milks containing different pereenta^es of fat and casein, . forth in columns 1 and 2. Column 3 gives the actual yield of cheese per 100 pounds of milk. Column 4 shows the net return per 100 pounds of milk according to the ad quantities of cheese made. In column 5 the division of the proceeds is based on the fat and casein cent of the milk. In column G the division is based on the fat content of the milk only. In column 7 the division is made according to the fat plus 2 basis. In column 8 the division is based on fat and calculated casein according i fornmla proposed by Dr. L. L. Van Slykc. Column 9 shows the value per 100 pounds of milk on the pooling system, pr(i\ i- all the milks with the different percentages of fat had been made up as one lot. It is evident from a study of these figures that any of the plans proposed ( very mui-h nearer to the actual yield of cheese from the milk than the pooling sv- does. The straight fat basis pays a slight premium to the richer milk. It has • • held that the man who produces the richer milk, and thus raises the general avt ; percentage of fat in all the milk supplied, is entitled to some consideration, but ' view has not met with much favour in the minds of patrons generally. The fat and casein basis seems to be impracticable on account of the amoius' testing requireJ, and the difficulty in securing accurate results in the testing for ca In any case, the results are not as close to the actual yield of cheese as the fat p! basis, or any closer than the straight fat basis. The fat plus 2 basis has been adopted at the Finch Dairy Station. It invoi\- minimum of testing, is simple in application, and gives results which agree i'V practical purposes with the actual yield of cheese. .■ii -•t ;;il !-l all 8LMMARV. The operation of the Fiiirh Dairy Station has demonstrated the following points:— 1. That a rJovcrnmont institution may he ojierated at a profit. 2. That it is ndvi^ahle in many loealities. where there is competition for the milk Mipply for other purposes, to have factories e(|uip|>ed in such a manner as to permit of the manufacture of cheese, butter, or the sale of milk and cream at a moment's notice, in order to take advantage of the best market available. In this way. the patroiis of the factory are not so likely to be induced to dispose of their milk through other channels. 3. That there is a large and unsatisfied demand in Canada for cheese for family ii-c of .■> and 10 iMiund sizes. 4. That the patrons of factories appreciate a good service and are willing to pay a reasonable rate for manufacturing if they get value. .">. That a large saving in fuel expense can be effected by utilizing exhaust steam fiir heating purposes. 6. That the operation on commercial lines of a cheese factory and creamery is a ilciided advantage to the Dairy Branch in its work of advising the manufacturers of Imtfer and cheese and outlining ix>licies for the improvement of the manufacturing (•ml of the dairy business.