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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin

Changes in laws. Discussion,   pp. 41-42 PDF (547.8 KB)

Page 41

SECRETARY SAMMIS: Mr. Chairman, where the cheese is continually
giving off moisture in any curing room, very soon if that moisture
isn't removed the air is practically saturated and the cheese won't dry
any more. Then it must either be ventilated from the outside, or the
moisture must be picked up by the machine. I have seen the moisture
trickling right out of the machine while it is running, taking the
moisture out of the air and condensing it and shooting it outside. If
you try to do that by ventilation from the outside it is a very rough
job; I mean to say there is no control. It is only guess work. You
have to guess at everything. The humidifier, the machine, does the
thing just right, automatically. I am not selling ice machines, but the
statement was made here that the machine does a machine job, and
the ice house with ventilation does a rough job and there is a lot of
PRESIDENT WHITING: We will stand adjourned and we will open
our meeting tomorrow morning at 10:15.
PRESIDENT WHITING: Gentlemen, we will call the meeting to order.
On our program we have, "What Changes Should be Made by the 1935
Legislature? Repeal of the Seizure Law. Change in the Moisture
Law. Change in the Cheese Fat Law. Increase in Requirements to
Get a Maker's License. Codes to Benefit Makers. Harmful Codes."
First we will take up what changes should be made; the repeal of the
seizure law. What changes in the moisture law. Anyone want to have
the moisture law changed, raise the moisture or lower it? Is there
any discussion on it?
MR. HORACE DAVS: Mr. Chairman, I believe that the cheese mak-
ers of Wisconsin have heard me several times object to the unlimited
moisture content of today. The last legislature made a moisture con-
tent of 40 per cent, but it also gave makers permission to put 42, 44
or as much moisture as they desire. Now, with too much moisture, as
you all know, the cheese will develop in some cases additional acidity.
I happen to have in cold storage some young Americas manufactured
in July, 1931. I also have a few cheese that were made in August of
1931. The difference between the two is this, the 1931 young Ameri-
cas were made with 39 per cent moisture but a 3.2 butter fat, while
the other cheese was made with a 38 per cent moisture with a 4.2 but-
ter fat. That low butter fat and the high moisture is now a brittle
cheese, and is harder and drier. With the high butter fat cheese you
take the plug and you can still bend it and the high butter fat has
made that smooth. The point I am making is this, there is an in-
creased call for cured cheese all over the United States, and you gen-
tlemen, desiring as you say to make a better cheese, cannot make a
cheese for curing purposes with high moisture. Years ago Hugo Al-
berta and Chris. Reineck made tests over a year for moisture, and they
finally came to me, agreeing that 39 per cent was the limit of moisture
with a 3.2 butter fat milk for curing purposes. I have been objecting
to higher moisture ever since, especially as we are confronted with
large quantities of cheese that cannot be sold in its present state. It
has got to go into cold storage and be held there. Men that invest
their money in your product are entitled to have a merchantable arti-
cle, so that when they want to use it, it shall be merchantable and in
good shape. Therefore, I oppose the present high moisture law and
would like to see it back to 39 per cent.
MR. ScHwANTEM: Mr. Chairman, in regard to the seizure law or
the high moisture law, I don't think the seizure law has been enforced

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