102 THIRTY-FOURTH ANNUAL REPORT OF THE 



The microscope first showed what the difference was and then came 

 the explanation of the difference: Shake up a bottle of soap-suds and 

 you will find the large bubbles of air rise to the top faster than the 

 small bubbles, and we found that the small globules did not rise as fast 

 as the large globules, and that the bunches arose faster than the single 

 globules. Hear the explanation of why it was: It was because there was 

 more surface for the volume of the globule in the single spheres than in 

 the groups, consequently there was less resistance from the sticky 

 milk serum around them; then cream with the globules in bunches 

 would hit together, just as though this room being filled full of people 

 who were moving past each other; if they locked arms and moved about 

 they would be more likely to hit other globules. This was the explana- 

 tion of why cream by the curative process is absolutely thicker than the 

 cream of the same per cent, of fat separated by the hand separator. 



Then we found that cream that was pasteurized at temperature of 

 150 degrees Farenheit was thinner than cream pasteurized at lower 

 temperature. The groups were broken up by the higher temperature, 

 where the temperature was lower it would not break up all the groups 

 and the pasteurization would be just as efficient and the cream would 

 appear thicker. These are some of the things that science has brought 

 to the dairyman. 



Some six or seven years ago there was a meeting of the Wisconsin 

 cheese makers in the capital building of the State at Madison, Wis. We 

 were discussing the matter of temperature in curing rooms. Some of 

 the old cheese makers declared if the temperature got down cold at 

 night it would make the cheese bitter, and as some of us were going 

 back to our work at the experiment station we were discussing this 

 matter of low temperature in curing rooms, whether it was true that a 

 low temperature would give the cheese a bitter flavor — whether it was 

 true in every case or not. I did not know, so we made up a batch of 

 cheese and put one in the refrigerator and another in a high tempera- 

 ture. We found the cheese in the higher temperature was not as good 

 quality as the cheese put into the refrigerator. Some cheese were then 

 made up and shipped over to Ft. Atkinson to the cold storage, and we 

 afterwards forgot about the cheese having gone there. It had been put 

 into a temperature 17 degrees below the freezing point. About a year 

 and a half after it had been put in there the people asked Dr. Peck 

 what he wanted to do with the cheese, and behold it was a good 

 cheese, fine quality, cured at 17 degrees below the freezing point. It 

 was a revelation to cheese makers. Cheese has been made for cen- 

 turies, and here was something new that scientific men had brought 

 about, and there are many more scientific facts that may be developed in 

 the future. 



President Aitken. — Gentlemen, the time has arrived for the annual 

 election of officers; will you please nominate some one to serve you as 

 President for the ensuing year. 



Mr. Adams. — I suppose that no one, no member of this Association, 

 could object in the least degree to having our worthy President serve 



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