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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
(1925)

Michels, Math.
New recommendations for Wisconsin cheese grades,   pp. 66-73 PDF (2.2 MB)


Page 68


68   WISCONSIN CHEESE MAKERS' ASSOCIATION
necessary to hurry the process of making in order to keep ahead of
the acid development or a careless finish applied. -
"Your cheese, dated September 4th, when inspected at the ware-
house, was found to have a 'high acid' texture and Savor. This was
indicated by a short and mealy texture and dead color. Causes: Milk
overripe when set, the use of too much starter or adding starter too
early, or insufficient 'cook' at time of drawing the whey. If found
necessary to make cheese out of overripe milk use an extra ounce of
rennet, cut fine and 'cook' quickly and a few degrees higher than ordi-
nary; also stir more after drawing off whey and use one-half pound
extra salt per 100 pounds cheese.
"The cheese which leaves your factory is the finished product of
your skill, of your labor and of the factory managed by you. Your
success is reflected in the quality and appearance of your product.
We expect your co-operation in promoting Wisconsin's greatest in-
dustry."
The new recommendation I wish to offer at this time is the grading
of all cheese at the factories by state-employed and state-paid men
on a plan similar to the one in use in New Zealand.
We figure that sixty men could make every cheese factory in the
state once each week, grade all cheese, issue al lieenses, enforce frac-
tional weight, holding, and if necessary, moisture and sanitation laws.
These men must not only be well trained in the grading of cheese, but
also in the manufacture of this article so that expert advice would be'
available at least once each week. These men could exert a tre-
mendous power for the good of the dairy, cheese and butter industries
of Wisconsin.
With these sixty men out in the field placing the grade on all cheese
and backed by a substantial differential in the price, would be ten
times more effective than all the police powers of any state. Grades
would not be placed on cheese until ready. This would eliminate the
holding order on all cheese and offer an inducement to farmers and
cheese makers for producing better milk and cheese.
Reports of the Wisconsin Department of Markets show that for
1923 about 240,000,000 pounds of American cheese was produced.
Approximately 9.9% or 23,760,000 pounds were graded Wisconsin
Fancy, 88.5% or 212,400,000 pounds were graded Wisconsin No. 1
and 1.6% or 3,840,000 pounds were graded No. 2.
The large percentage of cheese shown under Grade No. 1 is the re-
sult of many low fancy and high grade 2 marketed under the No. 1
stamp.
The estimated monetary loss on No. 1 and Grade 2 cheese compared
with Fancy is as follows:
No. 1-212,400,000 pounds at % cent    - _________$1,062,000
No. 2-   3,840,000 pounds at 2% cents ---------  96,000
Total loss to cheese producers ------------$1,158,000
The money is only a part of the loss sustained by the producers as
the low consumption of cheese (4.2 pounds per capita), in this coun-


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