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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association 59th annual meeting October 25 - 26, 1950 Auditorium and Schroeder Hotel, Milwaukee, Wisconsin

Kopitzke, President
President Kopitzke's message,   pp. 81-85 PDF (899.3 KB)


Page 81


FIFTY-NINTH ANNUAL CONVENTION
MR. MOONEY: Mr. President and members and friends of
the association. My report is going to be mighty brief, as I know
you are getting tired. My report to you is this: Every incumbent
officer of the state association was re-elected yesterday. So now
I will present to you our President for 1951, Len Kopitzke, for his
annual message.
PRES. KOPITZKE: Thank you, George. I was hoping you
would say it is late, and we will dispense with the president's
message.
After serving as your President for several years it becomes
more difficult each year for me to prepare an Annual Report.
Years ago, when the Convention was over we went back to
our factories to take up our duties for another year, and before
we realized it the time had come for another.
Very few personal visits were made or membership meetings
held during the years. This made it rather easy to have some-
thing new and interesting to discuss at the Conventions. This has
changed. Scarcely a week passes in which some officer of your
organization has not been with some of you at local meetings or at
your factories.
The fact still remains that our problems, old or new, are al-
ways of interest to us, and that is what I am going to talk about.
It was my privilege to be invited to attend and address the
members of the Missouri Butter and Cheese Institute at their An-
nual Convention held at Jefferson City on October 5th and 6th.
Professor Reid informed me that I could select any subject but
that their directors had expressed a desire to have me discuss,
"Problems Facing the Dairy Industry," so evidently the men from
Missouri must also have problems and consider them rather im-
portant.
Quality always has been and always will be our number one
problem. It takes quality milk to produce quality dairy products,
Quality milk can be defined with two simple words, clean and
cold. This can be produced with very little effort at a nominal cost
if a little care is exercised, without a lot of fancy equipment.
Strainers should be used only as a matter of precaution. We
want clean milk, not cleaned milk. After the sediment is in the
milk you can only improve the appearance by using a good strain-
8X


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