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Proceedings of the Wisconsin Cheese Makers' Association thirty-fifth annual convention December 15, 16, 17, 1926 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

Source:

Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association thirty-fifth annual convention December 15, 16, 17, 1926 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin
Madison, WI: Cantwell Print. Co., 1927
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1926

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Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: thirty-fifth annual convention, December 15, 16, 17, 1926, assembled in the Milwaukee Auditorium: Milwaukee, Wisconsin, p. [1]

T. A. Ubbelohde, 1860-1927, p. [2]

J. B. McCready, 1878-1927, p. [3]

Tablet in honor of Chester Hazen, 1824-1900, p. [4]

Contents, pp. [5]-6

Letter of transmittal, Sammis, J. L. p. [7]

Wisconsin Cheese Makers' Association thirty-fifth annual meeting, p. [8]

Address of welcome, Bell, Harry J. pp. [9]-11

Response to the address of welcome, Winter, Edward F. p. 11

President's annual message, Kalk, H. A. pp. 11-13

Report of the board of directors, Peters, J. H. p. 13

1927 convention plans, pp. 13-15

Report of secretary, Sammis, J. L. pp. 15-16

Dairy school courses and students, pp. 16-17

Employment table, p. 17

Cost of making cheese in 1926, Damrow, E. C. pp. 17-19

Committee on resolutions, p. 19

Improvement of cheese quality by sanitation, Switzer, H. E. pp. 19-22

Report of Central Wisconsin Cheese Makers' Association, Bruhn, L. C., Miss pp. 22-24

How cooperative creameries support field men, Sondergaard, H. T. pp. 24-27

A marketing problem, Marty, Fred pp. 27-28

Some fundamentals, Nordman, Edward pp. 29-30

Methods and results of using the methylene blue test, Hall, S. A. pp. 31-37

Discussion, Valleskey, Ad. R. pp. 37-39

The first Wisconsin cheese factory, Hill, Charles pp. 39-40

Impure well water and its causes, Nichols, M. Starr pp. 40-43

Impure well water a source of cheese trouble, White, Joe H. pp. 43-44

Gas in cheese on the shelf three days old, Schaetzl, M. M. pp. 45-46

U. S. Dept. of Agriculture cheese market reports, p. 46

Careful workmanship--how and why, Lindow, Wm. C. pp. 46-48

Careful workmanship, pressing and dressing, Verhulst, H. A. pp. 48-50

Making cheese from pasteurized milk in 1926, Klemm, E. O. pp. 50-51

Prize contests among factory patrons, Englebert, Henry pp. 51-52

Observations on milk composition and its use at Swiss cheese factories, Klueter, Harry pp. 52-57

Election of officers, p. 57

Resolutions adopted, pp. 57-58

Official dinner, p. 58

Notes on the American cheese exhibit, Hubert, W. F. pp. 58-59

How the prize cheese was made, Winters, Edw. F. pp. 59-60

Possibilities of grading all Wisconsin cheese by the state, Winder, Wm. pp. 60-71

Swiss, brick, and limburger day, p. 71

Discussion of methylene blue test, pp. 71-78

State holding rule for brick cheese, Kramer, W. J. pp. 79-84

Swiss Cheese Makers School at Madison, p. 84

Churning of whey cream, Bergh, W. O. pp. 84-86

1925 Wisconsin Cheese Makers' Convention leading prize winners, p. 87

List of cheese exhibits, scores and payments, 34th Wisconsin Cheese Makers' Convention, December, 1925, pp. 88-95

List of 60 Sheboygan County cheese exhibits, pp. 95-96

Secretary's report for 1925 convention, Sammis, J. L. pp. 96-101

Cheese Makers' Convention notes, pp. 102-103


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