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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Hart, T. B.
Variations in the amount of casein in cows' milk and the operation of the casein test,   pp. 44-53 PDF (1.9 MB)


Page 52


52            TENTH ANNUAL CONVENTION
ordinary sample jars.
When not in use at the intake they should be kept in
a cool semi-darkened place, such as the curing room. Each
time a portion of milk is added, the sample should be
thoroughly mixed by gently rotating the sample jar. This
prevents the formation of a tough leathery cream layer,
which it is difficult to remix with the milk and hard to
dissolve in the sulfuire acid of the Babcock test.  With
these precautions, both fat and casein tests can be made
from the same samples.
Collection of Composite sample should not extend over
more than one week.
HOW OFTEN TO TEST.
It is not necessary to test every wee<i. By running
two seven day composites a month, during the first and
third, or second and fourth weeks, very good results can be
obtained.  This is the method recommended.    However,
fairly good results can be secured from one seven-day corn-
posite a month, but this method should not be used unless
it is impossible to make more than the one test a month.
Of course, the very best way is to make a composite test
every week, but this cannot always be (lone, on account of
lack of time.  The frequency of testsng being two com-
posites per month must be left to the judgement of the
cheese maker.
METHOD OF PAYMENT.
The caseln test is not to take the place of the fat
test, but is intended to be used in addition to it. In pay-
ing for milk at cheese factories, where both tests are used,
the patron is paid for both fat and casein and not fat
alone. The fat and casein are given equal values.  They
are added together and this result used in place of the
weight of the fat.   As for example with 100 pounds of
milk testing 4.1 per cent fat and 2.6 per cent casein, the
patron is paid for 6.7 pounds of fat plus casein instead
4.1 pounds of fat. Or if the tests are 3.6 per cent fat
and 2.2 per cent casein, he is paid for 5.8 pounds of fat


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