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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
(1882)
Mehle, John
German cheese, pp. 38-39
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Page 39
Guas CuzaSz.9 found that they can realize more than fifty per cent. more out of their skim milk by making it into curd and selling it to me than they ever could realize by fattening hogs or calves. I am now paying three cents a pound for tke curds. The Chairman - Will you tell us how you would have the curd prepared for your use? It is very simple. After the cream is taken off, generally, you leave the milk in the winter standing in a warm room, of course, until it gets loppered; then you heat it up to about eighty or eighty-five degrees. Some of my shippers put it into a small vat. and heat it up, and then press it and send it away in tubs, ship it to Milwaukee. The Chairman - How much pressure does it need? It all depends upon your milk. If you have a creamery, you press it in a cream press, but I have other shippers where the press is made a little larger, and it is easier. The Chairman -How many pounds of curd do you get from skim milk? We are getting about fourteen pounds out of one hundred pounds. The Chairman - That gives forty-two cents a hundred pounds? Yea. Mr. Hiram Smith - I get about ten pounds. I think he might get fourteen under the old method of making butter, and I will say I have no doubt that Mr. Mehle is correct in his estimate with regard to the value of the curd at three cents a pound, above any use it can be put to upon the farm in hogs or calves. H. Smith moved that we adjourn until 1:30. 39
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