University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Proceedings of the Wisconsin Cheese Makers' Association annual convention 1922 assembled in its thirtieth annual convention in the Milwaukee Auditorium, January 11, 12 and 13, 1922

Source:

Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association annual convention 1922 assembled in its thirtieth annual convention in the Milwaukee Auditorium, January 11, 12 and 13, 1922
Madison, WI: Cantwell Print. Co., 1922
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1922

Search for word or phrase within this work:   

Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: annual convention 1922, assembled in its thirtieth annual convention in the Milwaukee Auditorium, January 11, 12 and 13, 1922, pp. [1] ff.

Table of contents, pp. [3]-[4]

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

Officers and directors, 1922, p. [6]

Address of welcome, Cleveland, Frank p. [7]

Response, Bruhn, A. T. pp. [7]-8

President's annual address, Reed, Charles E. pp. 9-10

Report of board of directors, Bruhn, A. T. p. 10

Report of treasurer, Zelm, A. F. pp. 10-11

Secretary's financial statement, July 1, 1920, to July 1, 1921, Sammis, J. L. pp. 11-18

How to organize new counties, Fuhrman, John pp. 18-20

Central Wisconsin Association, Dix, O. E., Mrs. pp. 21-23

Fond du Lac County Association, Damrow, E. C. pp. 23-25

Marathon County Association, Wilkowski, Hugo p. 25

Southern Wisconsin Association, Marty, Fred pp. 26-27

Manitowoc County Cheese Makers' Association, Vallesky, R. pp. 27-28

Plans of the Wisconsin Dairy Protective Association, Moore, J. G. pp. 28-32

National Cheese Association, Stoltz, R. B. pp. 32-43

Reminiscences of old times, McCready, J. B. pp. 43-49

Present day problems, Emery, J. Q. pp. 49-59

Better cheese factory books and records, Wilson, C. N. pp. 60-64

Better milk inspection methods at cheese factories, Sammis, J. L. pp. 65-69

How I inspect milk at my factory, Rindt, H. A. pp. 70-74

The use of methylene blue reduction test in inspecting mlk at cheese factories, Hastings, E. G. pp. 74-79

The Wisconsin system of cheese grading and branding, Michels, Math. pp. 79-82

Discussion, Osterhuis, J. J. pp. 82-104

First annual banquet, p. 104

The yield and composition of cheese from high and low testing milk, Sammis, J. L. pp. 105-110

Co-operative boards of trade, Ubbelohde, T. A. pp. 111-115

Modern tendencies in marketing, Macklin, Theo. pp. 116-118

The ratio of casein to fat as a factor influencing the quality of Swiss cheese, Matheson, K. J.; Hall, S. A. pp. 118-125

How I get good milk for Swiss cheese, Alplanalp, Adolph p. 126

Appointment of legislative committee, p. 126

Report of resolutions committee, pp. 126-129

Cheese scoring by makers at the convention, pp. 129-132

Swiss cheese making, Zuercher, C. p. 132

Faults in the foreign cheese exhibits, Marty, Fred p. 133

Faults in American cheese exhibits, Hubert, Wm. p. 134

Care and handling of green cheese, Noyes, H. J. pp. 134-135

Care of whey cream, Frank, Wm. J. p. 136

Effects of bad milk on American cheese, Possley, N. E. pp. 136-138

The cheese factory intake, Vallesky, Ad p. 139

Hot weather experiences in cheese making, Koller, F. W. pp. 139-140

List of prizes offered and donors, pp. 141-150

1921 list of exhibitors, scores, awards and checks, pp. 151-156 ff.

[Cover]


Go up to Top of Page