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Proceedings of the Wisconsin Cheese Makers' Association annual conventions 1916-17-18 assembled in its twenty-fourth annual convention in Milwaukee, January 5, 6, 7, 1916; its twenty-fifth annual convention in Fond du Lac, January 10, 11 and 12, 1917; and its twenty-sixth annual convention in Milwaukee, January 9, 10 and 11, 1918

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Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association annual conventions 1916-17-18 assembled in its twenty-fourth annual convention in Milwaukee, January 5, 6, 7, 1916; its twenty-fifth annual convention in Fond du Lac, January 10, 11 and 12, 1917; and its twenty-sixth annual convention in Milwaukee, January 9, 10 and 11, 1918
Madison, WI: Democrat Printing Company, State Printer, 1918
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1916

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Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: annual conventions 1916-17-18, assembled in its twenty-fourth annual convention in Milwaukee, January 5, 6, 7, 1916; its twenty-fifth annual convention in Fond du Lac, January 10, 11 and 12, 1917; and its twenty-sixth annual convention in Milwaukee, January 9, 10 and 11, 1918, pp. [1] ff.

Contents, pp. [3]-4

Letter of transmittal, Sammis, J. L. p. [5]

Officers, 1916 convention, p. [6]

Response to the address of welcome, Thomas, W. C. pp. [7]-8

President's annual address, Damrow, Oscar A. pp. 9-10

Sanitary pipe and fittings, Cuppel, Chas. M. pp. 10-14

Development of the cheese industry in north western Wisconsin, Aune, J. G. pp. 15-17

Address, Cook, S. A. pp. 17-19

Address, Schilling, Sam pp. 20-21

Address, Doane, C. F. pp. 21-25

Moisture content of cheese, pp. 25-28

Next year's meeting place, pp. 28-30

The Canadian cheese factory, Sammis, J. L. pp. 30-34

Payment for milk according to the yield of cheese, Sammis, J. L. pp. 35-40

Rules and regulations for licenses, Aderhold, E. L. pp. 40-43

Object of licensing factories and makers, Weigle, Geo. J. pp. 43-46

The license law from the viewpoint of a cheese dealer, Simon, N., Jr. pp. 47-49

The license law from the viewpoint of a cheese maker, Chaplin, H. A. pp. 49-53

The business side of cheese making, Noyes, Luther pp. 53-55

List of prize winners, p. 55

How the prize cheese was made, Williams, E. B. pp. 56-57

Report of directors, Karlen, J., Jr. p. 58

Report of treasurer, Ubbelohde, T. A. p. 58

Secretary's report, Bruhn, A. T. pp. 59-61

Resolutions adopted, p. 61

Officers, 1917 convention, p. 62

Response to the address of welcome, Chaplin, H. A. pp. 63-64

President's annual address, Reed, Chas. E. pp. 64-66

Dairy laws of Wisconsin and accomplishments, Weigle, Geo. J. pp. 66-70

What benefit is the license law to the cheese maker and how could the license law be improved, Schwantes, O. J. pp. 70-75

Proposed bill on factory competition, Davis, H. C. p. 76

Proposed bill on cheese moisture, p. 77

The benefits of district organization, Kabat, F. J. pp. 77-79

Swiss cheese making, Forster, Emil pp. 79-80

Limburger as it is well made, Frehner, Carl pp. 80-81

Brick cheese making, Schuler, Fred pp. 81-82

Points in the use of substitutes for rennet extract, Meyer, Martin pp. 82-83

Pepsin and curdalac, Francis, J. M. pp. 84-90

Practical results of pepsin and curdalac in the factory, Scott, H. M. pp. 90-93

Location of next meeting, pp. 93-94

Cementseal [sic], Kamman, A. pp. 94-95

Cheese making in northern Wisconsin, Voigt, C. A. pp. 96-105

Merchandising cheese, Brinkman, M. L. pp. 105-108

Comparisons and criticisms on cheese, Davis, H. G. pp. 108-113

Secretary's report, p. 114

Treasurer's report, pp. 114-115

Resolutions adopted, Scott, H. M.; Noyes, H. J.; Rusch, Wm. pp. 116-119

Officers, 1918 convention, p. 120

Address of welcome, Klingler, John L. pp. 121-123

Response, Noyes, H. J. pp. 123-124

President's address, Reed, Charles pp. 125-126

Report of the board of directors, Karlen, J., Jr. p. 127

Report of treasurer, Ubbelohde, T. A. p. 127

Secretary's report, pp. 128-129

Effects of the war on the cheese market, McCready, J. B. pp. 130-133

The use of pepsin, Ubbelohde, Fred pp. 133-138

Conditions as they are viewed by an old-time cheese maker, Michels, Math. pp. 139-142

Cheese moisture test exhibit from dairy school, pp. 142-145

Foreign cheese, Marty, Fred pp. 145-147

Cheese factory drainage, Minch, A. J. pp. 147-154

Condensery competition with factories, Pauly, Wm. H. pp. 155-165

Testing cheese for moisture, Sammis, J. L. pp. 165-172

Letter, Cook, S. A. pp. 172-173

Pasteurization of factory by-products, Eliason, O. H. pp. 173-179

[Discussion], Norgord, C. P. pp. 179-187

Wisconsin Cheese and Butter Protective Association, Linzmeier, J. B. pp. 188-189

[Remarks], Fowler, Mr. pp. 189-190

Co-operation between cheese maker and patrons, Schmidt, A. C. pp. 191-197

Increased expense of manufacturing cheese, Ubbelohde, T. A. pp. 198-201

Resolutions adopted, pp. 201-204

History of the association, Aderhold, E. L. pp. 204-205

List of prize winners, pp. 205-206

Report of cheese judges, pp. 207-208

[How I made the prize winning cheese], Kalk, H. A. pp. 208-213

[Hour of convention sessions], pp. 213 ff.

[Cover]


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