Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Changes in laws. Discussion, pp. 41-42 PDF (547.8 KB)
42 WISCONSIN CHEESE MAKERS' ASSOCIATION in the last couple of years, but as far as Mr. Davis' talk on high mois- ture cheese, there is no reason why a cheese buyer of today should storage any high moisture cheese if he didn't want to. They have plenty of tests and can control it better than the cheese maker at the vat. A law was passed in the last session permitting no limit, there are so many hooks in it because they said you got to get your stamps and stamp your cheese, and there is enough hooks in there that whether the law would be there or not is not a protection to the cheese maker that wants to make a high moisture cheese. They can catch them at any time, it holds good one way or the other because you can't tell whether cheese is from 40 to 42 today and another man will in- spect that same cheese and if it is pretty close to 42 he will give it a 42 stamp and tomorrow another man makes an inspection and it is only 41, and you are violating the grading law, and they can catch you on that, so that the danger of that law making no limit on mois- ture is no danger to the cheese industry. M. DAvIS: Mr. Chairman, I want to speak to you now as a cheese dealer who had 51 years of experience in the cheese business. What Mr. Schwantes says about our ability to detect moisture is correct. A cheese dealer has a number of contracts or engagements with various factories, and is anxious to keep along with them and please them, but a lot of cheese comes in that is high with moisture within the law. We know just which is lawful and which is that moisture cheese. It comes in and I can't hold it and it destroys the market on good cheese. I make a market by forcing off what I cannot hold, where if I were able from the quality of that cheese to hold it I could put it into cold storage and hold it until I got a market that was more satisfactory to me. MR. SCHWANTES: In reply to that, you have the grading low and still your standards and grade stands in the old moisture law. If that half cent on the grade doesn't hold, then raise it to a cent difference and you find a better quality cheese. MR. DAVIS: Mr. Schwantes, we have been talking about quality of cheese in this state for over one hundred years, ever since its concep- tion. I may stretch that a little to make it self-apparent to some of you, but what good is the present moisture law as it is on the stat- utes, that has no limits. I think that 38 with a tolerance of one upto 39 is all right from my experience, and I want to say to you Mr. Schwantes and most of the cheese makers, you have a different char- acter of cheese in June, July and August than you have from Septem- ber, October and November. You have the natural heat in your fac- tories that helps cure those goods. You will not buy coal or wood to keep your factories warm enough to cure your cheese in the fall and in the winter. Even though it is 39 per cent moisture, your cheese hasn't had the natural heat or curing. Put it in cold storage where it does not cure properly and you have a cheese next spring that is pasty. Now, you have an increased butter fat of course in your milk. If you would, when you increase your butter fat, just make your curd a little higher in moisture then it will come out better in spring, and when you have a 40 per cent moisture you will have a cheese in spring that is nice and tasty. PRESIDENT WHITING: Ladies and gentlemen, we have discussed that enough. We have next on our program the University of Wis- consin Dairy Department by Professor H. C. Jackson, Madison, Wis- consin. I take great pleasure in introducing Professor Jackson.
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