Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
My criticism against the milk producer, the cheesemaker and the cheese dealer, pp. 88-92 PDF (867.8 KB)
SOUTHERN WIS. CHEESFMAIERS' & DAIRYMEN'S ASS'N 91 that they were told not to strain the milk. But this trouble is readily overcome hy rigid state in- spection calling patrons attention to clean sanitary milk. Since the none straining of the milk is also the means of the cheesenmaker in case of trouble locating poor milk, such as that caused from udder diseases, the crippled methlo(l went on one leg, and the maker accepted unclean milk for the purpose of locating blood, pus and curdled milk. This only goes to help lorate where the trouble had come from, as it is a known fact that when the above mentioned sub- stances separate from a cows ud(ler, her trouble is over with while the milk p:evious to that separation may have cause(l the trouble. Since the main object of producing clean milk has not been accomplished by the non-straining method. no time should be lost in in(lucing farmers and patrons of a swiss cheese factory to strain milk and for the purpose of locating abnormal, gassy disease(d and unclean milk. Install a Wis- conlSin curd test which will locate your trouble inside of ten to fifteen hours. lose competition by our cheese dealers has brought about an evil which sooner or later will have its bearing on our cheese industry. This evil consists of buying cheese over the shelf, pay- ing the same price for a No. 1, No. 2 and No. 3. Paying the same price at one factory as the other regardless of quality. This system of buying cheese has a natural ten(lency to encourage larger yield and consequently decrease the quality of the cheese as well as the efficiency of our cheesemnaker. In all fairness it is a very unjust method to the maker who tries to manufacture a good uniform quality of cheese, as under the present system he receives no more for his make than his neighbor cheesenmaker who has taken, advan- tage of system who obtains larger yield at cost of the quality. This system forces the maker to follow suit or get out of business.
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