Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the ninth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, March 11 and 12, 1909
Baer, U. S.
Dairy hints, pp. 53-57 PDF (935.6 KB)
SOUTHERN WIS. CHEESEMAAKHRS' & DAIRYMEN'S ASS'N. 53 DAIRY HINTS. U. S. Baer, Ass't Dairy & Food Commissioner, Madison, Wis. Wisconsin takes a high rank among the foremost dairy states of the Union. She is conspicuous for the production of both cheese and butter. She contains the greatest number of cheesc factories and creameries combined of any state in the Union, has the largest number of cheese factories, ranks second in the number of creameries and second in the quantity of cheese produced. Wisconsin today produces more than one fourth of all the cheese made in the United States. Our nearly 1700 cheese factories made approximately 100,000,000 pounds of cheese last year, of which about 70,000,000 was American Cheddar and some 30,000,000 of Swiss, Brick, Limburger and other varieties. A very large proportion of our factory make of cheese is not of a true clean flavor and it is safe to assert that over 75 per cent of all the imperfections in our cheese products are caused by bacteria ferments, the source of which is traceable directly to carelessness and unclean practices in the stabling, handling and milking of the cows and in using unclean milking utensils. A large proportion of the faulty milk is mixed with the better milk at the factory and thereby all of it is con- taminated, making it impossible to turn out a perfect product. It is clear that the patron who delivers clean milk needs protection against his neighbors whose dirty milk goes into the same cheese vat or kettle and the consuming public needs protection against contaminated dairy products.
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