Dairy Farmers' Notes

Feilding Star, Volume XV, Issue 63, 12 September 1893, Page 2

Dairy Farmers' Notes

Choese Making— Experience in America proves that a uniform and rather low temperature, preferably 60 degrees, Fahreneit, gives the best results for cheese making. A higher temperature effects more rapid ripening, but with the thermometer kept at 60 degrees better keeping qualities are developed. The rennet test is performing an immense service to producers of cheese, and is without doubt the greatest aid for manipulating milk for cheese ever introduced. To make the test, a known quantity of milk is taken, and to this is added an exactly proportionate quantity of rennet, the ratio being I drm of rennet to 10 ozs of milk. If coagulation follows within a minute's time the milk is ready for use. If the curd takes longer to form the milk is allowed to stand till it developes the necessary amount of acid to fulfil the conditions of the test. The great advantage of this system is that by its adoption a cheese factory is enabled to turn out a uniform product all the year round, a point of first commercial importance. A Milking Machine. — There is exhibited in the World's Fair a milking machine by a Danish inventor, in actual operation. This man declares that the principle of suction applied to milking is absolutely ruinous to the cow, and experts declare they run the cow dry. The Danish milking machine is purely mechanical, and simply replaces hand milking by what is claimed to be a more cleanly and gentle action. By the apparatus all four teats are milked simultaneously by two pair of elastic and feathering roller segments, having rocking, approaching and receding movements. The teats are squeezed from the upper end or roots down to the bottom. When one pair of rocking segments approach each other, squeezing the two teats on the right side of the udder, the other pair of segments on the left side, recede from each other, and vice versa. The operator turns a handle situated at arms length from the right side of the cow, and connected with the main shaft by a flat link chain. The machine rests in a self-adjusting frame suspended on the cow, and is not affected by any movement the cow may make during milking. The machine is put in. place in a few seconds, and removed simply by a turn of the hand. The milk flows through a funnel into the milk pan, and the operator is thus able to see when the cow is milked, that is, when no more milk flows. The apparatus milks the cow without apparent discomfort to the animal.