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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the ninth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, March 11 and 12, 1909
(1909)

Doane, C. F.
The manufacture of cheese,   pp. 49-52 PDF (698.0 KB)


Page 49


SOUTHERN WIS. CHEESEMAKER'S & DAIRYMEN'S ASS'N. 49
THE MANUFACTURE OF CHEESE.
Prof. C. F. Doane, Albert Lea, Minn., Cheese expert U. S.
Dairy Department.
Ladies and Gentlemen:
The subject on which I am to speak tonight can be
treated in two ways. It would be possible for me to look
at the subject as though it were intended for me to tell
how to make foreign cheese in the United States. But if
I did this it would apptar as though I were attempting
to give advice to men who know far more about the sub-
ject than I do myself. I do not claim to know a great
deal about the making of swiss cheese or any other kind
of foreign cheese and I say this though I am attempting to
conduct experimental work along this line.  What I do
claim is that while I do not know a great deal about mak-
ing swiss cheese there is much that no one else knows and
until the right or wrong of everything connected with
this industry has been proven absolutely there is plenty
which is worth while for us to work on.
In this connection I think the results of some of our work
done in your own county will help to. illustrate what I
mean. You of course know that the harp and the stirrer
are a couple of instruments used by swiss cheese makers
and which are supposed by the majority at least to be
absolutely necessary to the successful manipulation of a
swiss curd. Last summer Mr. Issajeff -of the Dairy Division
was in a factpry near Brodhead. and used the common
American curd-knife in cutting the swiss curd. He found


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