Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
Farrington, E. H.
A visit to the Ruetti-Zollikofen dairy school, pp. 54-62 PDF (1.5 MB)
SO1-TRIERN WrS, CHEESEMAIKERS & DAIIRYAIEN's ASS'N. 59 Tlhe feeding value of the separator skimmed wbev was not considered as equal to that of the "boiled" whey on account of its souring quicker. It is not heated to so high a tem1)erature or for so long a temperature or for so long a time as from the 'boiled" process. 'rhe whey from the (lairy school cheese factory is not returned to tile farmers, but is fed to pigs in a building some 5;0 feet from the factorv. The whev is cooked with South American corn meal instea(l of the North American product. nf(l the 100 or more pigs sold aich year make a valuable addition to the income of the scho d. A COMPARISON OF RESULTS. Bv far the larger portion of the milk received at the school is ma(le into Emmenthlaler, or what we call Swiss cheese, some of the milk, however, is sold by the quart, aln(l a considerable qualntity is skimmed 1 by the separators for the purpose of giving instruction in buttermaking. The skim milk is ma(le into cheese that is in no sense aln imitation of the Emmentlhaler cheese but is s0o(l as skini milk cheese in the home market. About S32,00() per year is paid for milk at the rate of "I.30 per 1'0 lbs. The following figures show the vield and prices of the various products madie at the school. Milk at retail brings 3,L cents per quart, or about 1l .62 per 100 lbs. When Enmmenthialer cheesc and Ashev butter are made, 100 lbs. of milk yields 8.2 lbs. cure(l cheese, which during the past year sold at an averagre price of 16.6 cents per lb. making $1.36, aIs the receipts for cheese; to this should be ad(le(l the whey butter, which amounts to 16 cents, an(l the whey as pig feed is calculated as worth 9 cents, making a total of $1.61 per 100 1bs. milk when made into cheese. When milk is separated and butter made of the cream yield is found to be 4.36 lbs. butter per 100 lbs. milk; this sells at 31 cents per lb., making $1.35 per lbs. of milk. The yield of skim milk cheese is about 5 lbs., which sells for 6.7 cents per lb., maiking 33 cents, and the whey
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