10 June, 1919.] Dairying Industri/ of United States. 



339 



results of the highest commercial value have developed from a purely 

 scientific and theoretical study of the causes involved in the ripening 

 of cheese. 



The lack of uniformity which characterizes the product of the average 

 cheese factory is due primarily to the variahle quality of the milk supply 

 from diifereat fanns. An entirely new method, devised by the Wis- 

 consin Station in 1909, of pasteurizing the milk for cheddar cheese 

 making, bringing it to a standard degree of acidity, and adding a pure 

 culture of bacteria, produces a 'more uniform product of better quality 

 and increases the yield. 



A new food product, perfected in 1910, utilizes butter milk — a factory 

 by-product. Many creameries are now converting their butter-milk 

 into this cheese. 



The method of destroying disease-produr-iug organisms without im- 

 pairing the quality of milk and cream ^vas worked out in 1905, since 

 which time it has come into general use for the city milk supply trade. 



Students Judging Stock at Ohio College of Agriculture. 



The fundamental studies on the relation of heat to the destruction of 

 disease bacteria, such as tuberculosis, laid the proper foundation for this 

 important aspect of the city milk trade. 



These tests and experiments made at the Experiment Station, which 

 together form the most important contribution ever made to the science 

 of dairying, and the work of the Wisconsin Dairy School, have enabled 

 Wisconsin to gain the first rank among the States of the United States 

 in the production of both cheese and butter. 



Since the Babcock fat test was discovered, the value of the dairy 

 products of Wisconsin has increased from £4,000,000 to £16,000,000 per 

 annum, giving her first place among the States for output of dairy 

 products — a position achieved despite many disadvantages. It cannot 

 be doubted that a considerable percentage of this increase has been -due 

 to the campaign of investigation and education which has been carried 

 on by the dairy school of the Experiment Station. 



