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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
(1910)

Marty, Fred
My criticism against the milk producer, the cheesemaker and the cheese dealer,   pp. 88-92 PDF (867.8 KB)


Page 90


TENTH ANNUAL CONVENTION
carried out with respect and honor.
Since science has not yet taught us how to use gassy
abnormal milk in the manufacture of Swiss cheese and still
have it retain its natural agencies to develope the eyes or
holes in the fermentation process we must still content our-
selves with the idea that we are treating a very delicate
article so as we are (lepende(l upon the natural fermentation
an(d the skilled maker knows that nothing but uniform
wholesome food and water iusures success.
It is not so inuch the various kind of feed a swiss
cheesemaker is afraid of but more so of the unskilled wav
it is fed to cows. Take for instance in my own experience
as a pra-tical swiss clhesernaker. When in the fall of the Year
a patron would start to feed his cows green corn with stalk
and fodder as well as other kind of feed lie would give
them  all they wanted in place of gradually giving, them
their require(l amou mit. In this way an enormous loss is
aninitally caused in this state adl(l in directly due to a
su(1(len change of feed, which after someLtinie when the
cows system has become acctistollie(l to it has no influences
upon the cheese.
However, different localities an(l different feeds for the
manufacture of Swiss cheese means different method of
manufacturing which in all cases mean loss until the
proper method has been applied.
Had the old method of not straining the milk, which
has also been introduced in this country by the swiss cheese
maker been enforced as strictly as in the Old Country it
would certainly had intro(duced cleaner milKing.
But our cheesemakers have not elevated themselves to
such a high plane as their fellow cheesemaker is enjoying
in the Old Country.  There lie is looked upon as their
patrons leading star.  Only too often we find he is con-
sidered here as a "mere hireling" by his patrons, who will-
inglv adopted his "order" not to strain the milk and when
once our makers had heart to call the patrons attention to
unclean milk they shielded themselves behind the "orders"
IMz


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