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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 
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.. I   mentation. IA*t of all, it muiA be clean. 
I 
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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. 
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12 J AL    =    , --4t. .- -    I .-