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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 91


SOUTHERN WIS. CHEESFMAIERS' & DAIRYMEN'S ASS'N  91
that they were told not to strain the milk.
But this trouble is readily overcome hy rigid state in-
spection calling patrons attention to clean sanitary milk.
Since the none straining of the milk is also the means
of the cheesenmaker in case of trouble locating poor milk,
such as that caused from udder diseases, the crippled methlo(l
went on one leg, and the maker accepted unclean milk for
the purpose of locating blood, pus and curdled milk. This
only goes to help lorate where the trouble had come from,
as it is a known fact that when the above mentioned sub-
stances separate from a cows ud(ler, her trouble is over with
while the milk p:evious to that separation may have cause(l
the trouble.
Since the main object of producing clean milk has not
been accomplished by the non-straining method. no time
should be lost in in(lucing farmers and patrons of a swiss
cheese factory to strain milk and for the purpose of locating
abnormal, gassy disease(d and unclean milk. Install a Wis-
conlSin curd test which will locate your trouble inside of ten
to fifteen hours.
lose competition by our cheese dealers has brought
about an evil which sooner or later will have its bearing on
our cheese industry.
This evil consists of buying cheese over the shelf, pay-
ing the same price for a No. 1, No. 2 and No. 3. Paying
the same price at one factory as the other regardless of
quality.  This system  of buying cheese has a natural
ten(lency to encourage larger yield and consequently decrease
the quality of the cheese as well as the efficiency of our
cheesemnaker.
In all fairness it is a very unjust method to the maker
who tries to manufacture a good uniform quality of cheese,
as under the present system  he receives no more for his
make than his neighbor cheesenmaker who has taken, advan-
tage of system who obtains larger yield at cost of the
quality.  This system forces the maker to follow suit or
get out of business.


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