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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association 59th annual meeting October 25 - 26, 1950 Auditorium and Schroeder Hotel, Milwaukee, Wisconsin

Kopitzke, President
President Kopitzke's message,   pp. 81-85 PDF (899.3 KB)

Page 83

That morning we made a sediment test of all of the milk. We
used a code system of numbering the pads instead of using their
real number. Many patrons know their neighbors number as it
appears on the sheet, so this was done to avoid trouble. The pads
were placed on large sheets of heavy paper and displayed on a
table in the room where the meeting was held.
One of the patrons requested that I identify his samples,
which I did. They were not so good. It was the same old story,
that he still believed the dusty roads and open truck were to
blame. However, when I pointed to six samples which had been
trucked next to his cans on the same truck, for the same distance,
that were perfectly white, he changed his mind and I have not
heard the same argument from him since.
According to the regulation, and I quote from special circular
No. 11: "The milking barn should Lave concrete, or other approved
tight floors and gutters, enough light and air, and be kept clean
and whitewashed or painted inside as often as needed to keep it
sanitary. All manure is to be taken from the milking stable daily
and put where milking cows cannot get at it. No hogs, sheep,
goats or poultry are allowed in the milking stable."
Recently there has been a trend toward building loose pen
type barns. In this type of a barn the manure would not be re-
Snoved daily, weekly, or even monthly, but would remain in the
barn for months. It has been admitted that in most cases the odor
in this type of barn is objectionable. Is it fair to order some pro-
ducers to build a fence around the manure in their barn yard,
and allow others to get by without removing it from the barn?
Are we going back to methods used in farming forty or fifty years
Before the order went into effect fieldmen were on the job
telling patrons who were selling their milk to cheese factories and
creameries, that the new order would be just as tough, if not
tougher, than Grade A regulations so they may as well start ship-
ping their milk to them now, and get more money. Some used
ailk houses and other equipement as an inducement to new pa-
trons and were not too concerned about how soon they obtained
their quality record.
The co-operation received from the Department officials at
Madison has been OX. It was a pleasure to work with them. I
cannot make the same statement, however, about some of their men
in the field. Many of you are here today who have complained to

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