548 APPENDIX. 



The automatic skim milk weigher is also used for apportioning to each patron 

 his share of the skim milk. A test of the speed, capacity and skimming effi- 

 ciency of the separators is made by the students each day. After they have 

 become sufficiently familiar with the different machines, they are given an 

 opportunity to note the effect which a change of speed of the separator bowl, 

 variation in temperature of milk, and an increase or decrease in the amount of 

 milk separated per hour, has on the cream and skim milk obtained from the 

 different separators. The effect of various changes in the cream ripening, 

 churning and butter-working processes is also studied, as well as the packing 

 and shipping of butter in different styles of packages. 



Printed blanks are used in the instruction to help the students understand 

 the work expected of them each day. Various observations and records of 

 weights and tests are reported on these twenty different blanks, and the students 

 are marked on the neatness and appearance of their daily blanks, as well as on 

 the accuracy and faithfulness with which their work has been done. 



THE CHEESE ROOM. 



The cheese room adjoining the creamery is twenty-seven by thirty-three 

 feet in area. In this there are eight steam-heated cheese vats of three hundred 

 pounds capacity, each equipped with a complete set of cheese-making apparatus. 

 An elevator carries the cheesflifnd other materials from this room to the upper 

 floors. Adjoining the cheese room is a testing room, a store-room and a press- 

 room, with gang cheese presses. 



In the cheese room the students will be drilled in the use of the rennet test, 

 which has done so much to advance cheese-making, the use of curd mills, 

 lactometers, and acid tests as applied to cheese-making, and are given a thorough 

 drill in judging cheese. Milk from the different palrons will be examined by 

 the "Wisconsin curd test, which has proved so valuable in detecting those lots 

 that are of doubtful quality in cheese-making. The hot-iron test, both for 

 indicating the time for drawing the whey and when to put the curd to press, will 

 be used. The milk and whey will be tested, so that the losses in the process of 

 manufacturing may be located. Instruction will be given in the proper ban- 

 daging, pressing, and dressing of cheese, as well as the proper temperature of the 

 curing room and care of cheese on the shelves. Samples of cheese from different 

 sources will be secured, and the students given practice in scoring them, esti- 

 mating their worth, and recognizing the demands of the market. 



Some one of the students at each vat is given a foreman's blank each day, 

 while others give special attention to the rennet test, temperatures, salting, 

 bandaging, and pressing the cheese. The work is systematically arranged so 

 that every student gets a thorough drill in the various manipulations of cheese- 

 making. Experiments are also made to show the effect which changes in the 

 temperature of cooking the curd, as well as different amounts of rennet or salt, 

 have upon the quality of the cheese. 



Three instructors are required to direct the work of the students in the cheese 

 room. The head instructor gives general dii'octions and receives the blanks 

 filled out daily by each student, and marks all students under liis charge. Each 

 of the remaining instractors has charge of the students on duty at four cheese 

 vats. 



PASTE URIZA TION. 



The pasteurization of milk and cream has grown to such importance that this 

 work has been given a room under charge of a special instructor in this branch. 



Here is found a power pasteurizer, a power bottle-washer, and other pieces of 

 apparatus and devices requisite to handling pasteurized cream and milk in a 

 commercial way. 



