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 thirty-sixth annual convention December 14, 15, 16, 1927 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

Source:

Wisconsin Cheese Makers Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association thirty-sixth annual convention December 14, 15, 16, 1927 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin
Madison, WI: Cantwell Print. Co., 1928
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1927

Search for word or phrase within this work:   

Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers Association: thirty-sixth annual convention, December 14, 15, 16, 1927, assembled in the Milwaukee Auditorium: Milwaukee, Wisconsin, p. [1]

1927 State Fair exhibit--clean milk, p. [2]

Prof. John W. Decker, pp. [3] ff.

Contents, pp. [5]-6

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

Official directory, p. [8]

Address of welcome, Morris, Oscar pp. [9]-12

Response to address of welcome, Peters, J. H. pp. 12-13

President's annual address, Winter, Edw. F. pp. 13-14

Report of board of directors, Peters, J. H. p. 14

Report of treasurer, Weyer, Otto p. 15

Report of secretary, Sammis, J. L. pp. 15-18

Advantages of simplified practice, Braithwaite, W. E. pp. 18-22

The Southern Wisconsin Cheese Makers' Association, Marty, Fred pp. 22-23

The Central Wisconsin Cheese Makers' Association, Bruhn, L. C., Miss pp. 23-26

Cost of making cheese in 1927, Damrow, E. C. pp. 27-28

How to get cleaner, better milk, Schaetzl, M. M. p. 29

Process of manufacture as an influence on the flavor of cheese, Bruhn, A. T. pp. 30-32

Effect on competition on cheese quality, Noyes, H. L. pp. 32-34

Relations between cheese dealer and maker, Smith, L. Bernie pp. 34-37

How to make starter keep for a whole season, Kasper, P. H. pp. 37-41

Holding the convention earlier, p. 41

Factory milk testing by cow testers, Burchard, Paul C. pp. 41-44

Why and when testers and makers may disagree, Winder, Wm. pp. 44-46

Pasteurized milk cheese, Pauly, Wm. Chas. pp. 47-50

Quality milk for cheese factories, Jackson, H. C. pp. 50-53

The policy of the dairy and food department, Kremer, C. J. pp. 53-56

The National Cheese Institute, its aims and purposes, Jones, John D., Jr. pp. 56-61

Location of next convention, pp. 61-63

Shall fat be removed from milk used in the manufacture of American and brick cheese, Munn, M. D. pp. 63-68

Election of officers, pp. 68-69

Report of resolutions committee, p. 69

Wisconsin cheese grading--past and future, Michels, Math. pp. 69-75

History and essentials of the cheese board, Davis, H. C. pp. 75-76

Standardization--discussion, pp. 77-78

Board of directors meeting, p. 78

The American cheese exhibits, Hubert, W. F. pp. 78-80

Resolutions relating to milk standardization adopted by the National Cheese Institute, pp. 80-81

Swiss cheese discussion, pp. 81-86

How I make brick cheese, Schneider, Oswald pp. 86-88

Results of the brick cheese holding order, Kramer, W. J. pp. 89-94

1926 leading prize winners, p. 95

1926 convention list of exhibitors, scores and payments, pp. 96-102

List of 96 new member exhibitors for the 1926 special prizes, pp. 102-103

List of 37 Marathon County 1926 cheese exhibits, p. 103

Number of exhibits by counties, 1926, p. 104

Sheboygan County Bankers Association prizes, 1926, p. 104

Secretary's report on convention of December, 1926, pp. 105-110 ff.


Go up to Top of Page