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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests

Smith, J. A.
Should not our factories be so equipped as to make either butter or cheese, as the market demands?,   pp. 69-76 PDF (1.7 MB)

Page 73

gilt-edged butter in a tub, than floating oil in the whey vat. There 
may be in the estimation of some a high moral principle vindicated 
by having that butter-fat in the whey tub instead of in a butter 
tub, but the sentiment is too transcendental for this practical world, 
at least it is " too thin " when creamery butter is quoted at forty
cents in New York. 
An additional reason why the factories should be equipped to 
make both products is, that in far too many localities in which full 
creams alone are made they are started in the spring so early that 
a large amount of cheese is hurried off to the market in a half- 
cured condition in the hope of getting it sold ere the drop in 
prices comes. Such cheese depress the price of summer-made 
cheese, and that again depresses the later made. The better way 
is to make butter and no cheese at all during the early spring 
months. For doing this, let the farmer have the butter taken out 
of his milk at the factory and take back the skimmed milk for his 
calves, either to be raised or fattened. The butter and the calves 
are worth more than hay cheese, particularly Wisoor sin spring 
cheese; for of late years, before it can be made and well cured, 
the market is stocked with new cheese made further south where 
the grass comes earlier. Hence, our cheese goes cheap. It is the 
time of year when the skimmed milk can be best utilized to start 
the calves and young pigs, and the butter being salable at once, it 
is in market before the drop in prices of dairy products takes 
place. I know those who tried that way last spring who will en- 
large upon it the coming spring, for they found that a tithe of the 
value of the butter invested in meal and stirred into the skimmed 
milk would as well raise or even fatten a calf, as would the whole 
milk. Meal of corn or oil-cake is a far cheaper fattener than 
creamery butter. 
Another consideration in the manufacture of the two products 
from the same milk is, there are butter cows and cheese cows in 
all large herds, and their owners don't know one from the others 
and troops of them will not be developed enough in this genera- 
tion or the next to discover the facts or remedy the matter. The 
factoryman is powerless, for the milk is mixed before he sees it. 
It both products are made from the same milk it becomes a matter 
of far less moment, for all the butter and cheese there is in the 
milk will go into one or the other product. 

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