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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association 59th annual meeting October 25 - 26, 1950 Auditorium and Schroeder Hotel, Milwaukee, Wisconsin

Kopitzke, President
President Kopitzke's message,   pp. 81-85 PDF (899.3 KB)


Page 82


82    WISCONSIN CHEtSE MAKERS' ASSOCIATION
er. The unfavorable bacteria still remains In the milk. The dam-
age has been done and can not be corrected.
Some equipment dealers have really taken advantage of order
No. 124 They have been telling producers that by 1952 expensive
milk houses, electric coolers etc. would be required. The best
method of cooling is to use plenty of fresh cold water.
An ideal arrangement is to have the cooling tank located be-
tween the well and the stock tank so that all water used for tie
stock passes through the cooling tank.
Without question Order No. 124 has done some good. On the
other hand, it has also caused plenty of trouble and confusion,
mostly because of miterprettions and too much so-called loose
talk by some who have no practical experience in the dairy busi-
ness, and especially in the making of cheese.
Some theorists have placed too much confidence in the methy-
lene blue test. While it is helpful in detecting a dirty milking
machine, and other equipment and utensils, it is not the solution,
certainly, in selecting the best milk for making cheese. It has
been proven many a time that milk which stood the test for eight
hours produced and off flavored curd with plenty of gas and pin-
holes, while milk remaining blue only one or two hours produced
a well flavored curd with a good body and texture.
Others have stressed the use of detergent sanitizers to the
point that some producers have used excessive amounts in rinsing
their utensils etc. This is a very dangerous practice when pro-
ducing milk for making cheese. It has a tendency of destroying
the favorable lactic acid bacteria which is so essential in the
process of making good cheese. I am seriously concerned about
this. It is far better to use plenty of hot water for cleaning uten-
sils than to use too many strong sanitizers.
Still others like to place the blame for must of the sediment
in the milk, to the open truck. If this were true, why would one
patron consistently have a No. 1 sediment and the other a No. 2
or 3 when the milk is hauled over the same highway, the same
distance, on the same truck.
After being accused of this a few times I decided to do some-
thing about it. A "Quality Meeting" was called for the purpose
of discussing better methods of care and cleaning of equipment
and utensils, cooling of milk etc.


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