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University of Wisconsin. College of Agriculture / Special dairy course for creamery and cheese factory operators and managers, February 2-7, 1914

Announcement,   pp. [3]-4 PDF (286.0 KB)

Page [3]

  All divisions of the Dairy Department will be in full opera-
tion during this special course. Creamery butter, three kinds
of cheese (Cheddar, Brick and Limburger), whey butter,
bottled pasteurized cream and Ice cream will be made daily.
The foreman in charge of each of these lines of work will dis-
cuss the machinery and methods In use and will hold daily
conferences with his class concerning the latest improvements
in the manufacture of these various dairy products.
  Secretaries and Managers will be given an opportunity to
compare methods of book keeping and accounting at the
creamery and cheese factory; they are requested to bring
samples of their account books, patrons' statements, shipping
records, etc., for the purpose of making comparisons in this
discusion. Each man in attendance will be given an oppor-
tunity to explain the system found to be best suited to his
factory and his patrons.
  Cream grading for the purpose of Improving the quality of
butter will be discussed and the best factory methods of pay-
ing for milk will be explained with suggestions concerning
the disposition of money received for whey butter.
  Experienced buttemmakers are requested to bring two
packages of butter, one of which represents the best and the
other the poorest quality of butter made at their factory or, If
they prefer, they may bring two packiges of butter, one of
which is made to contain a high and the other a low per cent
of water. An opportunity will be given to those In attendance
to test and to score the different packages of butter received.
  Pasteurized milk cheese. This process of cheesemaking,
which gives a uniform quality and an Increased yield of cheese
will be explained In all of Its detalls. Cheese will be made
daily so that cheesemakers can follow the process from be

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