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Proceedings of the Wisconsin Cheese Makers' Association thirty-fourth annual convention December 9, 10, 11, 1925 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

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Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association thirty-fourth annual convention December 9, 10, 11, 1925 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin
Madison, WI: Cantwell Print. Co., 1926
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1925

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Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: thirty-fourth annual convention, December 9, 10, 11, 1925, assembled in the Milwaukee Auditorium: Milwaukee, Wisconsin, pp. [1] ff.

Contents, pp. [3]-4

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

Official directory, p. [6]

Address of welcome, Lee, Carl E. pp. [7]-9

Response to the address of welcome, Zelm, A. F. pp. 9-10

President's address, Kalk, H. A. pp. 11-12

Report of board of directors, Bruhn, A. T. p. 12

Secretary's report, Sammis, J. L. pp. 13-14

Booster dinner, p. 14

Dairy school students, pp. 14-15

Reports of 1925 honorary members, pp. 15-18

Farmers week program, Sammis, J. L. p. 18

Committee on resolutions, Kalk, H. A. p. 18

The cost of making cheese in 1925, Ubbelohde, T. A. pp. 18-19

County Association reports, p. 19

Central Wisconsin Association, Bruhn, L. C., Miss pp. 20-23

Wisconsin Dairy Club banquet, p. 23

Cost of making cheese in 1925, Damrow, E. C. pp. 23-29

Southern Wisconsin Cheese Makers' Association, Marty, Fred pp. 29-30

Wisconsin American Cheese Makers' Association, Gerken, Kurt pp. 30-31

How to avoid unfair test competition, Schwantes, O. R. pp. 32-33

Sediment test prizes for farmers, Kennedy, Charles A. pp. 33-34

Sediment test prizes for farmers, Witt, A. C. F. pp. 34-36

Employment table, p. 36

How to get good milk in warm weather, Noyes, H. L. pp. 36-39

A cheese dealers advice to makers, Davis, H. C. pp. 40-41

The Wisconsin Dairy Club, Olson, L. S. pp. 41-42

Pasteurized milk cheese methods, Sammis, J. L. pp. 42-45

The American cheese exhibit criticisms, Hubert, W. F. pp. 45-46

Leading American cheese scores and prize winners, Sammis, J. L. p. 46

How the prize American cheese were made, pp. 46-48

Grading cheese in the factory, Kasper, P. H. pp. 48-49

State grading of all cheese produced in Wisconsin, Michels, Math. pp. 49-54

Discussion, Gillespie, R. T. pp. 54-60

Wisconsin Dairy Club, p. 60

Resolutions adopted at 1925 convention, pp. 60-62

Election of officers, p. 62

What can Wisconsin learn from Tillamook, Claussen, E. J. pp. 62-79

A dealers advice to Swiss cheese makers, Ackerman, Joseph pp. 79-82

When to use clarifiers and results in 1925, Alplanalp, Adolph pp. 82-83

Is Bulgaric starter better than sour?, pp. 83-84

Is whey or milk better for growing Bulgaric?, pp. 84-85

Factory results using the methylene blue test, Hastings, E. G. pp. 86-89

Ohio Swiss cheese progress in 1925, Hardell, R. E. pp. 90-93

Foreign Cheese Producers Federation, report of progress, Bakken, H. H. pp. 94-96

Swiss Cheese Makers School at Madison, p. 97

The honorary members' dinner, p. 97

Leading prize winners December, 1924, Wisconsin Cheese Makers Convention, p. 98

List of cheese exhibits, scores and payments, 33d Wisconsin Cheese Makers' Convention, December, 1924, pp. 99-106

Secretary's report for December, 1924, convention, Sammis, J. L. pp. 106-110 ff.

[Cover]


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