Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the ninth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, March 11 and 12, 1909
Baer, U. S.
Dairy hints, pp. 53-57 PDF (935.6 KB)
SOUTHERN WIS. CHEESEMAKERS' & DAIRYMEN'S ASS'N. 55 condition with reference to cleanliness as well as its fat content, influences the quality and quantity of the products made from it. Cleaner methods in our dairies are of the greatest importance to the success and reputation of Wis- consin dairying. It is to the financial interest of every patron of a cheese factory that the milk delivered shall be the best and purest that can be produced. The man who increases his monthly check by skimming or watering his milk, is stealing that amount from others to whom it belongs, but that man who delivers contaminated milk to a factory does infinitely worse, as his milk will injuriously affect the entire pro- duction of the day and thus decrease the returns to every patron and rob the consuming public of a clean and whole- some product. The losses in this state caused by taints or changes in the milk due to the lack of proper knowledge or neglect and carelessness are enormous as compared with the losses caused by sknimming or watering. Butter and cheesemakers should absolutelv refuse to accept milk tainted or unfit for use; they should do this in justice to themselves and to patrons who deliver good milk and in obedience to the laws of the state. The greater part of our cheesemakers are of a pro- gressive nature and seem to realize the fact that their business is one in which any circumstance tending to throw any additional light upon their work is not to be dis- regarded. However, we occasionally encounter that maker who has (unfortunately for him) reached the top round of the ladder. That is he gives you to understand that what he does not know about the business is not of sufficient importance to admit of discussion. Recently I inspected a cheese factory which in its sur- roundings gave the impression that the swine had been making the pools of whey and slop-water underneath the factory floors sort of headquarters for some time. Filth had accumulated everywhere. The maker immediately began
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