Wisconsin Dairymen's Association / Thirty-first annual report of the Wisconsin Dairymen's Association : held at Fond du Lac, Wis., February 11, 12 and 13, 1903. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
Baer, U. S.
Needs of the Wisconsin cheese industry, pp. 105-111 PDF (1.7 MB)
jFm'-r ar ' v - 77'74- : i ~~~~~~~~Wiwonsn Dairymen's AsweW"at Mr. Burchard: Mr. Gurler has very kindly had printed the figures which appear on this charts and at the conclusion of this session if there are any people interested enough in the matter to want to take those figures home, they will come forward and receive them. NEEDS OF THE WISCONSIN CHEESE INDUSTRY. U. S. Baer, Madison. A complete revolution in cheese-making has taken place in very recent years .This has been brought about; 1st, By the in- troduction of the Babcock test for fat. 2d, The Wisconsin curd test, teaching a more definite knowledge regarding the various fermentations that so greatlv influence milk and its products, 3rd, The recent experiments in curing cheese at low temperatures. 4th, The requirements of the markets for a higher grade of excellence in cheese and the increasing public demand for pure, clean dairy products. All this has created a need in Wisoonsin for educated chl3e-makers-cheese-makers who are not only skilled in their profession over the cheese-vat and in the euring-rooms but makers of a broader education and caliber. Several conditions affect the quality of milk intended for cheese production. In the first place, it must be secreted from healthv cows, fed on pure food and kept in clean stables. Sec- ond, it must be of high quality so far as the composition is con- eerned. Third, it must be so treated that the fat does not read- ily separate from the other solids, and it mist not undergo fer- mentation. LAt of all, it must be clean. Now I believe, one of the greatest needs of the Wisconsin cheese industry is that of trained makers capable of teaching the farmfar the improved methods of handling stock, what and how to feed that stock with a view of securing economy in the produe- tion of milk, perfection in caring for it, and intelligence in 105 I I I I .. I mentation. IA*t of all, it muiA be clean. I _t mentation. IA*t of all, it muiA be clean. Now I believe, one of the greatest needs of the Wisconsin cheese industry is that of trained maiers capable of teaching the farm(ir the improved methods of handling stock, what and how to feed that stock with a view of securing economy in the produe- tion of milk, perfection in caring for it and intelligence in --4t. , , A -1 12 J AL = , --4t. .- - I .-
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