Wisconsin Dairymen's Association / Thirty-second annual report of the Wisconsin Dairymen's Association : held at Platteville, Wis., February 10, 11 and 12, 1904. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
Bragg, Clarence T.
A day at the dairy school, pp. 54-60 PDF (1.3 MB)
Thirty-8econd Annual Report of the CREAMERY BUTTER MAKING INSTRUCTION. As we enter the Hiram Smith Hall the first door is labeled ''office;" this is mostly for the instructors, but here are kept the reference books which the students are at liberty to use. We next go to the milk-receiving room. Here we find students weighing, sampling and inspecting the different lots of milk. They have quite interesting discussions among themselves when a lot of milk is received having some odor that does not belong there; and if the patrons could hear the remarks that are made when there appears to be dirt in the last milk that comes out of the can they would either be more careful or, as is frequently the case, get angry. Then we go to the main room. Here on one side are the numerous makes of separators: the U. S., the Reid, the Alpha, the Simplex, and Tubular. The work done by each machine is carefully watched by a detail of students, each student having some particular work about the machine. Every day during the run tests are made, certain students noting the speed of the bowl, some the temperature of the milk, and others the weight and test of the cream and skim milk. In this way each student has a chance to learn from practical expe- rience just what each machine will do. The cream from the separators runs over coolers. I will mention one of these, the "Star." The cream flows into a per- forated, concave metal trough, drips down over ppes, through which artificially cooled brine is pumped, and is then emptied into either an open cream vat, the Farrington ripener or the Boyd ripener. Some of the cream is taken to the pasteurizing room. The students at work on the ripeners take the temperature and aciditv of the cream at frequent intervals; these are also cooled with brine that is cooled by the ice machine. The Haughdahl starter can is also in use and considerable interest i; manifested in it by the students, some of them coming here more for the starter work than any other one thing, as the but- ter maker who does not understand the proper handling of starters is getting to be a back number. 56
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