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Proceedings of the Wisconsin Cheese Makers' Association annual convention 1923 assembled in its thirty-first annual convention in the Milwaukee Auditorium, January 10, 11 and 12, 1923

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Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association annual convention 1923 assembled in its thirty-first annual convention in the Milwaukee Auditorium, January 10, 11 and 12, 1923
Madison, WI: Cantwell Print. Co., 1923
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1923

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Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: annual convention 1923, assembled in its thirty-first annual convention in the Milwaukee Auditorium, January 10, 11 and 12, 1923, pp. [1]-[2]

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

Letter of transmittal, p. [5]

Officers and directors, 1923, p. [6]

Address of welcome, Cleveland, Frank pp. [7]-8

Response to address of welcome, Sammis, J. L. pp. 9-10

President's annual address, Reed, Charles E. pp. 10-13

Report of board of directors, Bruhn, A. T. p. 13

Treasurer's report, Zelm, A. F. pp. 13-15

Secretary's report on 1922 conventions: read in 1923, Sammis, J. L. pp. 16-19

The value of cheese in the diet, Robinson, S. K. pp. 20-24

Daily market reports and weekly reviews, McCready, J. B. p. 24

Address: the Near East relief, Schmolke, Carl W. pp. 24-27

Report of the Central Wisconsin Association, Bruhn, L. C. pp. 27-31

Fond du Lac County, Damrow, E. C. pp. 31-33

Report for Marathon County, Wilkowski, Hugo pp. 34-35

Southern Wisconsin Cheese Makers' and Dairymen's Association, Marty, Fred pp. 36-38

Benefit of cow testing associations to the cheese industry, Knipfel, H. M. pp. 38-40

Safe investment of the cheese makers savings, Moehlenpah, H. A. pp. 40-45

Letter from Geo. A. Putnam, B.S.A., Putnam, G. A. pp. 45-46

1923 plans of the Wisconsin Dairy Council, Glover, A. J. pp. 46-49

Popularizing the use of cheese, Hatch, K. L. pp. 49-52

Letter from Mr. H. J. Noyes, Noyes, H. J. p. 52

Essentials for success in a grading system, Hibbard, B. H. pp. 53-56

Process cheese as food for thought, pp. 56-57

Progress of the Wisconsin cheese grading system, Michels, Math.; Osterhaus, J. J. pp. 57-64

Letter from D. W. Whitmore & Co., Whitmore, D. W. pp. 64-65

Letter from New York Mercantile Exchange, Runyon, Howard J. p. 65

Experience with the Wisconsin grading system, Davis, Horace pp. 65-68

Grading of Wisconsin cheese, Schujahn, Frank pp. 68-73

Discussion by members, pp. 73-77

Election of officers, p. 77

Report of committee on resolutions, pp. 77-79

Banquet with National Cheese Association, p. 79

The need for more traveling cheese instructors, Noyes, H. J. pp. 80-81

Discussion, pp. 81-87

The prize-winning Swiss cheese, Marty, Fred p. 88

Skimmed cheese on the market, Davis, Horace p. 88

Results of washing curds with hot or cold water, Witt, A. C. F. pp. 89-91

How I make Colby style cheese, Olsen, Harry pp. 91-92

How the prize Colby cheese was made, Mandel, Ernst pp. 92-93

The use of a pure culture in making cheese, Kasper, P. H. pp. 94-96

The work of the College of Agriculture in the making of Swiss cheese, Hastings, E. G. pp. 96-100

Faults seen in the convention cheese exhibits. How the prize cheese were scored, Hubert, Wm. p. 100

Address, Fisk, W. W. pp. 100-101

Modern cheese factory ventilation, Crosby pp. 101-110

Why and how to pasteurize the whey, Winder, William pp. 110-113

List of prizes offered and donors at 1923 convention, pp. 114-123

1922 list of exhibitors, scores, awards and checks, pp. 124-130 ff.

[Cover]


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