[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: annual conventions 1913-14-15, assembled in its twenty-first annual convention in Milwaukee January 8, 9, 10, 1913, its twenty-second annual convention in Milwaukee January 7, 8 and 9, 1914; and its twenty-third annual convention in Milwaukee January 6, 7 and 8, 1915, p. [1]

Officers--1915, p. [2]

Letter of transmittal, Bruhn, A. T. p. [3]

A bit of history and a glimpse into the future, Aderhold, R. L. p. [4]

Table of contents, pp. [5]-[6]

President Damrow's address, Damrow, O. A. pp. 7-8

Limburger cheese making, Lehnherr, Jacob pp. 8-9

Problems of cheese makers, Glover, A. J. pp. 9-12

Sanitary milk production, Steffen, Charles pp. 12-15

Discussion of subject, pp. 15-16

Practical talk to cheese makers, Ubbelohde, T. A. pp. 16-18

Value of weights and measures legislation to the cheese maker, Downing, Fred P. pp. 18-19

What of the morrow?, Emery, J. Q. pp. 19-22

Salaried instructors, Thompson, S. G. pp. 22-26

Swiss cheese making, Willimann, Joseph pp. 26-27

Whey separation at cheese factories, Beydendorf, G. H. pp. 27-31

Wisconsin Dairy Show, pp. 31-32

Oleomargarine bill, p. 32

Secretary's report, Baer, U. S. p. 32

Treasurer's report, p. 32

Election of officers, p. 32

List of prize winners, pp. 32-33 ff.

Officers, pp. [35]-36

County Cheese Makers' Association, pp. 36-37

Making the cheddar type of cheese from pasteurized milk, Sammis, J. L. pp. 37-44

Discussion of subject, pp. 44-45

Appearance and flies, Warner, Joseph William p. 45

Uses of concrete in cheese factory construction, Clicquennoi, I. M. pp. 45-49

Discussion of subject, p. 49

Coöperation, Steffen, Charles J. p. 50

Pure milk and perfect cheese our aim, Emery, J. Q. pp. 50-52

Confidence, Webster, Edward H. pp. 52-53

The cheese maker's duty to his patrons, Michels, Math. pp. 53-54

Discussion of subject, pp. 54-56

Gift from S. A. Cook, p. 56

Review of six years of scoring exhibition work, Lee, C. E. pp. 56-61

Discussion of subject, pp. 61-62

Some Iowa experiences, Fowler, George V. pp. 62-63

Dairy school alumni, Meyer, Martin p. 63

Report of secretary, Bruhn, A. F. pp. 63-65

Report of treasurer, Ubbelohde, T. A. p. 65

Donation to U. S. Baer, p. 65

Officers elected, p. 65

Resolutions, p. 65

Judges' report on cheese, pp. 66-67 ff.

Officers, p. [69]

President's annual address, Damrow, Oscar A. pp. [69]-70

More special premiums, score changed, pp. 70-71

Keeping things in line, Knudson, P. W. pp. 71-72

Some causes of variations in the factory tests of milk, Farrington, E. H. pp. 72-78

How I make my prize cheese, Termaat, Edward pp. 78-80

Should Wisconsin use a state brand on its cheese?, Hopkins, A. W. pp. 80-83

Use of starters in brick cheese making, Buntrock, Edward pp. 83-84

Special stamp on cheese, McConkey, E. V. pp. 84-85

Functions of the Wisconsin Dairy and Food Department, Emery, J. Q. pp. 85-92

Managing a coöperative cheese factory, Dix, O., Mrs. pp. 92-93

Shall we equip our cheese factories for making butter?, Doane, C. F. pp. 93-98

Coöperation and brand, Steffen, A. J. pp. 99-101

Advantage of cold storage at the cheese factory, Kalk, H. A. pp. 101-103

Cheese at Panama exposition, pp. 103-104

Report of secretary, Bruhn, A. T. pp. 104-105

Report of treasurer, Ubbelohde, T. A. pp. 105-107

Report of board of directors, Karlen, Jacob, Jr.; Kasper, P. H. p. 107

Election of officers, p. 108

Cheese scores, pp. 108 ff.

[Cover]