338 Journal of Agriculture, Victoria. [10 June, 1919. 



many times the whole appropriation made by Wisconsin for all forms of 

 agricultural education. 



Of the seven tests widely used in dairying, six have originated or 

 haA^e been improved at the Wisconsin Station. The Babeock fat test, 

 invented in 1890, furnished a simple means of paying for milk on the 

 basis of quality and for detecting fraud. This test permits of a more 

 careful control of factory processes than formerly, thus saving more 

 than half of the fat forn^erly lost in the skim luilk produced in creamery 

 operations. For Wisconsin alone this amounts to a saving of over 

 1,500,000 lbs. of butter. The greatest service of the Babeock fat test, 

 however, has been in making possible the improvement of dairy cows 

 by eliminating unprofitable animals, and thus giving a scientifically 

 accurate foundation for dairying. 



Circular Dairy Barn, Urbana, Illinois. 



The Wisconsin curd test detects the quality of milk as to taints. The 

 casein test, invented in 1909, registers the casein content, which is of 

 importance in determining the proper value of milk for cheese making. 

 The alkaline tablet test measures the acidity of milk. The moisture test 

 readily determines the percentage of water in butter. The fundamental 

 studies in cheese ripening resulted in the discovery of inherent milk 

 enzymes and certain bacteria concerned in the production of cheese 

 flavour. 



These discoveries led to the perfecting of the new process of cold 

 curing of cheese, which has revolutionized the method of ripening the 

 eheddar product. The improvement in quality and the reduction of 

 losses by shrinkage have led to the general adoption of this method in 

 the United States and Canada. Here, again, is a ease where practical 



