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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association thirty-third annual convention December 10, 11, 12, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

Sammis, J. L.
Short course at the dairy school,   pp. 60-62 PDF (752.9 KB)

Page 61

ARTHUR JONES: I think Mr. Kasper's words are mighty fine,
but I think you will find that we will have a whole lot more fancy
cheese in a short time if we can find some solution whereby we can
get 3 or 4 cents a pound more.
MR. DAMROW: Isn't it a fact Mr. Kasper a good many of the
boys are not taking care of the starter and that there is more evil in
not taking care of the starter than practically anything else? Years
ago at the Convention Mr. Johnson talked on the starter. He had an
old starter seven years old and I sat back in the audience as a young-
ster and I couldn't figure out how a man could keep a starter that
long, and I listened the way he prepared his starter and I did it that
way. And I also had a starter I used eight years in the factory. As
you stated before, you always checked your starter in the afternoon.
The way I used to set my starter, I used to take in the morning's
milk and pasteurize it, prepare it for about an hour and cool it down.
That way I had a good starter. What is your idea of holding the
starter after you got it pasteurized and cooled off? How can you
improve it? You may not believe in letting it stand until afternoon.
MR. KASPER: I always set right away.
THE PRESIDENT: There is one question I would like to ask Mr.
Kasper in regard to the starter and that is this, whether he prefers
to use less Startaline and set earlier or a little more Startaline and
set later.
MR. KASPrR: Well, I say, use less Startaline and set earlier.
Our starter this next summer is going to be set in the morning before
dinner, as soon as we get the milk cooled off.
MR. DAMROW: What does the consumer want, not for export
lines but for the trade, cheese made with high acidity or a cheese
made with a little less percentage of acidity and a good raw material,
which way do you find that the consumer wants it, Mr. Kasper? I
mean, locally. We want to fit our cheese to our people at home and
we want to make a cheese for people at home and if we can make
that kind of cheese, I believe we can triple our business. Now, don't
you find, Mr. Kasper, that the average consumer, 70 per cent or 80
per cent of the people want a cheese with a good cook and a little
milder cheese? Or how do you find it? Or is there anybody in the
room that can answer it?
MR. KASPER: The trouble is most of the boys never see our cheese
after it is sold. But you take cheese with a good percentage of
moisture, and take another one that was slow and probably took 2h
hours for cooking, five hours before salting, take the cheese in the
cold storage side by side and the cheese that has time to firm good,
that is the softest cheese and at the same time it will be a firm cheese.
I find it will be a good cheese a year afterwards but the cheese with
a high percentage of moisture will always show that acid when it
grows old.
MR. WESTPHAL: Mr. Chairman, I would like to ask Mr. Kasper
to tell us how much starter he used for 1,000 pounds.
MR. KASPER: In the summer we use 1%.
THE PRESIDENT: Is that the same per cent you use if you want
to make a real high scoring cheese?
MR. KASPER: Yes sir, we never change.
THE PRESIDENT: Any more questions.
MR. DEAN: I should like to know if Mr. Kasper uses any special
treatment on his Startaline bottles that he uses to inoculate his starter
or whether he uses steam.

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