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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)

Page 53

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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