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)
BuTrUI AND CZSUS FACroMES. cheap cheese, if it were good, one might eat more in weight, as he might drink more milk than uream with impunity. But cheap but- ter - cheap because it is poor - he spreads awful thin or disuses it Altogether. In the matter of checking consumption, the small company that are influeuced to disuse cheese because of its poor quality, would not make a corporal's guard for the army that is disgusted into the disuse of butter because it is unfit for human food. I suggest that a portion of the solicitude be expended upon, and a portion oF the vurses given to the crowd that wrecks tens of millions in the manu- h&cture of poor butter every year - wrecks more annually than all the cheese made in the United States each year, is worth. All the cheese we make at ten cents would be worth only $40,000,000. All the butter we make at twenty-five cents, is worth $375,000,000. A low of five cents per pound on this because of poor quality (and we suffer that and more), wipes out the full value of all the cheese, and $35,000,000 besides. If you have tears to shed over the losses realized on dairy products because of their poor quality, shed most f th on the bier laden with" frowsy" butter, and perchance the brie may wash out some of its rancidity. Cheap cheese, when you may the most about it, is neutral or non-appetizing, though it may be quite nutritious. But cheap butter is quite disgusting. Let it not be inferred, however, that modern skim cheese have not been impaovpld as well as made poorer, in butter- fat, in some cases. It is only a few years since we learned how to hold milk sweet by the use of ice. Rapid refrigeration' accomplishes the double pur- pose of getting the cream quickly, and checking the tendency to acidit in the milk. I do not wonder that, by the old system, skim cheese acquired their fragrant reputation; for when the milk was held by the old methods, to get the cream, in warm weather, the milk was at the turning point of destruction, and made poor cheese, not so much because the skimmer was used, as because the milk was well on its way to putrefaction. The acid was more damaging than the skimmer. By the use of modern creamers, we can put the milk out of danger and get the cream in ten hours, and hence have far better material for cheese than under the old system. It should be remembered that in entering upon the work of mak- ing butter the manufacturer is bidding for the patronage of the immensely larger interest; for it may be said, by the way of coin- ., 75
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