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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin

Slater, E. K.
1934 quality improvement plan of butter makers' associations,   pp. 30-37 PDF (1.9 MB)

Page 30

By E. K. SLATm, Milwaukee, Editor National
Butter and Cheese Journal
I don't meet you cheese makers as often as I would like to.
In dealing with this quality question I shall take the liberty of
talking around my allotted subject perhaps quite as much as on it.
What is taking place in the quality campaign of the creamery but-
ter industry is of interest to you men in the cheese industry only as it
may point the way for you. In that respect it is of great interest.
Men in the creamery business know that the time has come- when
they can no longer ignore the quality problem. Some have lost great
sums of money this year because of seizures of cream and butter con-
taining "extraneous" matter. Over 70 federal inspectors
are on
job seizing and condemning cream and butter. No fooling about it,
they mean business.
The creamery butter manufacturers are thoroughly aroused to the
seriousness of the situation. They have been busy, for months, putting
their houses in order.
The creamery men are making real progress along quality lines, not
because they wanted to, but because they were forced to.
Here is an interesting sidelight about their interest in quality. I
have been in contact with many of them in recent months. They like
it. They are wondering how they could have been so careless in the
past. They have found a new interest in their work. They are carry-
ing their campaign for better quality clear back to the farms where
the milk and cream is produced. They are finding out that the farm-
ers know how to produce good milk and cream. They are not so dumb
as some folks think they are.
The food and drug division of the United States Department of
Agriculture is made up of men who are interested in just one objec-
tive-i. e., the marketing of only clean, wholesome food. The inspec-
tors are hard boiled. They don't care anything about the troubles of
the manufacturer. They will add to his troubles if he is making a food
product that is not clean and wholesome.
How long do you suppose the cheese industry is to be let alone by
these food inspectors? How about the foreign matter that is going
into some cheese? How do you enjoy the prospect of a couple of fed-
eral inspectors at your factory ready to pounce upon milk and cheese
that may not measure up to their standards?
That is exactly what is happening in the creamery business right
now and I see no reason why the authorities should pass up the cheese
I think that we can all agree that there is much to be done along
quality lines. I am a firm believer in quality improvement all the
time. No matter what we may be doing it should be our constant aim
to do the job better.

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