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Proceedings of the Wisconsin Cheese Makers' Association thirty-seventh annual convention November 21, 22, 1928 assembled in the Columbus Community Club Building Green Bay, Wisconsin

Source:

Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association thirty-seventh annual convention November 21, 22, 1928 assembled in the Columbus Community Club Building Green Bay, Wisconsin
Madison, WI: Cantwell Print. Co., 1929
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1928

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Contents

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: thirty-seventh annual convention, November 21, 22, 1928, assembled in the Columbus Community Club Building: Green Bay, Wisconsin, p. [1]

Hon. John Quincy Emery, 1843-1928, p. [2]

Contents, pp. [3]-4

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

Official directory, p. [6]

Address of welcome, McGillan, J. H. pp. [7]-8

Response to address of welcome, Peters, J. H. pp. 8-9

President's annual address, Winter, Edward F. pp. 9-10

Report of the auditing committee, p. 10

Report of the treasurer, Weyer, Otto p. 10

Report of the secretary, Sammis, J. L. pp. 11-14

What we learn from European cheese makers, Kasper, P. H. pp. 14-15

Ontario, Canada, Cheese Makers' Associations, pp. 15-17

Southern Wisconsin Association, Marty, Fred pp. 17-18

American Cheese Makers' Association, Sampe, R. H. pp. 18-19

Northeastern Wisconsin Association, Wilhelm, A. pp. 19-20

Manitowoc County Association, Fokett, C. J. p. 20

Address, Cashman, John E. pp. 20-22

Prizes to patrons for better milk, pp. 23-24

Methylene blue test, pp. 24-25

Cooling milk at the farm, p. 25

Care of milking machines, pp. 25-26

Use of old starters, p. 26

Best methods of intake milk inspection, p. 26

Standardization of milk for cheese making, pp. 26-29

The use of the casein test, pp. 29-30

Cheese from southern states, pp. 30-34

Feed value of whey, Damrow, E. C. pp. 34-37

1928 results of pasteurizing milk for cheese making, Zermahlen, Ernst pp. 37-38

Pasteurization of cheese curd during manufacture, Sammis, J. L.; Germain, Leo pp. 38-50

How to avoid high moisture cheese, p. 50

Experience in testing cheese for fat and moisture at the factory, pp. 50-51

Why factory tests and cow tester results may differ, pp. 51-52

4400 winter Dairy School students, Jackson, H. C. pp. 52-56

Progress in simplified practice, Limpus, O. H. pp. 56-60

Suggestions for improvements, pp. 60-62

Criticism of foreign cheese exhibits, Marty, Fred pp. 62-63

Present day trend and tendencies in cheese production and marketing, Jones, J. D., Jr. pp. 63-70

Election of officers, pp. 71-72

Report of resolutions committee, pp. 72-74

Activities during the past year and a glimpse into the future, Kremer, C. J. pp. 75-81

Developments in cheese marketing, Moore, J. W. pp. 81-87

Faults seen in American cheese exhibits, Hubert, W. F. pp. 87-89

1928 Wisconsin Cheese Makers' Convention leading prize winners, p. 89

Swiss cheese industry movie shown, p. 90

Cheese Makers' Convention dance, p. 90

Official dinner at Northland Hotel, p. 90

1928 attendance by counties, p. 91

1928 exhibits by counties, p. 91

Leading prize winners, Wisconsin Cheese Makers' Conventions, pp. 92-93

Highest honor cheese makers' roll, under rules of 1928, p. 93

1927 Wisconsin Cheese Makers' Convention exhibits, pp. 94-100

Secretary's report on convention of December, 1927, pp. 101-106


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