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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
(1904)

Bragg, Clarence T.
A day at the dairy school,   pp. 54-60 PDF (1.3 MB)


Page 57

 
57 
Wisconsin Dairymen's Associati. 
When we come to churning, the box churn and Mason 
worker, the Simplex and the Victor combined churn and 
workers are used. The cream is churned, the butter washed, 
salted, worked and packed by the students under the supervi- 
sion of an instructor. Some of this butter is packed in tubs 
and jars but a great deal of it is put. up in one-pound prints. 
Three styles of printers are used for this purpose: the Lafay- 
ette 1 lb., the Lusted 25 lb., and the (lauss 90 lb. 
In the afternoon the class is given instruction in the scoring 
of butter. This feature is an education in itself, enabling the 
student to learn how to distinguish between the different flavors 
and v hat causes them, whether the body is weak, salvy, l ose or 
has other defects, whether the color is even, or streaked and 
mottled, and if it is salted too low or too high. 
CREESE MAKING INSTRUCTION. 
In the cheese room are five small vats and one large vat that 
is fitted with an automatic agitator. Each vat is attended by a 
detail of students. Here they are taught how to use the differ 
ent rennet tests, Hailris, Monrad, and Marschall, and the mak- 
ing of cheddar cheese. In this room is the entrance to the 
Underground tunnel leading to the foreign cheese room, the 
press rooms, and the curing rooms. 
In the curing room we see that the cheese are all nunnbered, 
and here we find a number of different varieties: Cheddars, 
Flats, Daisies, Young Americas, Swiss, Brick, Limburger and 
Edam. 
The foreion cheese room is fitted with all the necessary appli- 
ances, including a large Swiss copper kettle. This work is in 
charoe of Mr. Marty, a native of Switzerland, and an expert 
on Swiss cheese. The Swiss being a sweet curd cheese, the 
whey from it is run through a separator and made into whey 
butter, 1 pound of butter being obtained from. every 100 pounds 
of whey, and we have this winter made whey butter of excellent 
quality. 
In the American Cheddar cheese room the first four weeki 
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