The Questiois' Box. 313 



will answer. As a rule, when milk is poured into the weigh-can, 

 it becomes very thoroughly mixed, so that a correct sample can 

 be taken from it at any time it is running into the vat. 



What is sterilized milk and what are its advantages? 



Dr. Van Slyke. — The general principle is to put the milk in a 

 vessel through which runs a steam pipe, which heats the milk up 

 to 140 to 150 degrees. The milk is then immediately cooled 

 down. This is pasteurizing. Sterilized milk is that which has 

 been heated to a point which kills all germ life in it, but it some- 

 times gives the milk a " cooked " flavor. 



Will milk containing 6 per cent, fat make twice as much cheese as will 

 8 per cent, milk? 



Mr. Cook. — No. Above about 4^ per cent, milk the fat falls 

 behind the casein, and so will not make as much cheese in propor- 

 tion as will milk below that figure, for the reason there is not 

 casein enough to hold the fat. 



Is butter made from separator cream softer than that made from milk 

 creamed in pans? 



Mr. Cook. — No, when the butter is properly made. But cream 

 when it comes from the separator should be at once chilled down 

 to 50 degrees and held till the fat globules have hardened. If 

 it is then warmed up to 60 degrees, ripened and churned, the but- 

 ter will be as hard as that made from cream raised in pans. Milk 

 goes through the separator at 80 degrees or higher, so that if the 

 cream is not immediately cooled down, but is allowed to settle 

 slowly to 60 degrees and there held and ripened, the fat globules 

 will be soft. This fault was quite prevalent when the separator 

 was first introduced, and people complained that the butter was 

 soft, without grain and would not stand up as did that made 

 from shallow pan or deep-setting cream. When, however, the 

 cause was located and a remedy found there was no further 

 trouble encountered. 



A question as to whether the Babcock test was fair for deter- 

 mining the value and price of milk for making cheese, or whether 

 it was fair to all the patrons of a cheese factory to declare divi- 

 dends on the basis of the fat content of the milk, brought out 

 considerable discussion, Mr. Cook saying that " the old pool sys- 



