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
Smith, J. A.
Should not our factories be so equipped as to make either butter or cheese, as the market demands?, pp. 69-76 PDF (1.7 MB)
Wracoxux DAxancux's Asomnox. Still another consideration and most important of mU: Bith prod- uou should be made because there in too much real good, palata- ble, healthful and cheap food for human beings in good sweet milk, after one-quarter, one-half, or even three-quarters of the butter- fat has bees taken out, for it to be consigned to comparative waste to make pork in competition with cheap corn. It is becanse so much of the skim cheese now made by modern methods is palatable, healthy and profitable to at, that so much of it is consumed. Prof. X. A. Willard estimates we now make 400,000,000 pounds per annum. I doubt not that the vast majority of it is skimmed more or less, for the full cream districts ae few and growing less, for the reason that whole milk cheese will not sell for enough in the world's markets to equal what can be obtained for the butter and skims the same milk would make. The reason why it will not is, plainly and plumply, because it is not worth so much money for human food. You can't " fiat" full creams up to par with skims and butter, bewail you ever so much, or carp you ever so much about an alleged fraud that cannot be proven. In the years past, we have worn the doctrine thread-bare, that the making of full cream cheese only is necessary to induce con- sumption of cheese. The preacher has not stayed the use of the skimmer, neither has it stopped the consumption of cheese. As there are those who will eat none but fancy creamery butter, so may be there are those who will eat only full cream cheese. Let them indulge their tastes and pay the expense. I make no quagrel with such, but pray for more like them. There is no such acute taste, however, in the most expert to be disgusted by the difference therm is between full creams and fair skims as therm is between fresh, rosy creamery butter and that which is second grade. With the one, it is a question of the per cent. of the dierent ingredients that compose cheese. With the other, it must bh chaste and fault- less as woman or the brand of ignominy is plaoed upon it. The truth is, cheese is eaten by the masses more for the substantial nourishment there is in it than butter is. A cheese of diminished richness, if not quite so appetizing, is still good and iiourishing, the same as the cheaper parts of an animal are good and nourish- ing, and more satisfactory when the thinness of their purses is cono sidered, to the great crowd that eats to live, than the sirloin and hars. But cheap butter has no such redeeming traits. Of the
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