The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-04-07


ricultural society, Saturday. March %
by Professor F. B. Iinfield, of the Agri-
cultural college.
Probably some may think that this Is a
subject with which they are but sligotly
interested, yet 1 hope to present a few
IDEAS that will reach beyond the maker
and interest his patrons the farmers
who supply the milk. suppose none of
correction in anything we do. We have
Dy no means, as yet, reached our ideal.
me same is true of cheese and butter
making.
A point I would Ike to impress on all.
and especially upon the dairymen and
those who handle milk and its products,
is the importance of small things You
nave possibly all heard the coupiet Lit
tie drops of water, little grains of sand
make the mighty ocean and the beauteous
land. Our bacter1ologIsts tell US that
N a single drop OF water may be crowded
niillons OF living organisms. 1t is also
SAID that under favorable conditions those
organisms multiply very rapidly.
The majority OF these organisms are
beneficial yet many work injury to our
product and call for the utmost cleauli-
ness from every person that has TO handle
It. The cairy room ano utensils should
be Kept ScrupulouSIy clean. Two simple
methods OF checking the growth OF these
organisms are dryness and cold tenn
peralure. TWO simple ways of destroying
q
perature for few minutes and sunlight,
or better still the two combined
= young man who took dairy work
with US the. past term said he recently
visited cheese factory that had no
measures for either color, rennet or salt,
and l do not know whether they had any
thermometer; the whole thing was guess
work, and the result was Il badly mixed
lot of cheese. Just as soon would l ex-
pect mariner without his compass and
cnarts to reach his desired haven. as FOR
a cheese and butter maker equipped as
ABOVE TOR rather not equipped) to turn
out a uniformly good article. 1t cant
De done. Further, it is impossible for him
ever TO improve. as he has no exact data
to him the experience Of
others is as dead language, as he has
no measures by which to interpret and to
apply it to his own work
There were also twenty pounds of curd
scattered and wasted over the floor of
me factory. Twenty pounds of curd. just
INNS o. lilo pounds of milk, and at
least nIteen pounds of cheese thrown
away AT ten cents a pound that is $3.50
Ii they. kept up such careless work for
Ihe year it would mean a loss of $50
an exaGgeration, perhaps it is The
maker apparently is unconscious that
each pound of curd from whole milk
seven to eight cents; means money
wasted Such wastefulness also indicates
other undesirable qualities, as careless
ness. ignorance dishonesty and no re-
spect for the property of others; qualities
mat are never associated with a good
cheese maker nor with any other re-
spectacle calling These things must be
L desire to call attention to a fact that
mas very material effect upon our bus
mess as cheese makers. I have Travelled
considerably through the cheese making
districts of the east, and I think that
as Tar as temperature is concerned we
nave IN tnls territory a climate that is
equaI to the finest to be found anywhere
Tor cheese making, and further, with our
elevation, dry. pure atmosphere we
possess a decided advantage [ have
visited dozens of factories in Canada, a
tation in the English market and which
Is even being placed on the bills of fare
IN dln1ng cars and the best hotels in
New = England. taking precedent over the
The average milk in the factories of
cache county is also decidedly ahead of
what the Canadian maker usually has
TO handle in nearly all the points that
90 to produce a line quality. Such being
The case, we have here. think, conditions
that should enable us to make cheese
NOW L do not pretend to be an expert
Judge or to know all about cheese or
cheese making, neither am l in any wise
prepared to say that because one cheese
filters from another that therefore one is
good and the other poor or bad. But
what l think we should aim to do and
which, moreover, is quite possible, is to
produce an even lot of cheese, each under
It's own name, so that when a person
ASKS for a certain kind of cheese he
knows that he gets it, because of its own
characteristic havor.-Fo illustrate my
point; l happened TO be in a certain
store some time ago and tasted g. piece
DI cheese. L old not buy, but it tasted
90 good that l after. resolved to get a
few days later, I bought without tast-
ng, but when | got home it was not the
same cheese. In few days I saw the
ence. He replied: e..WelI, they were
made by the same men" 1t was some
lime before / bought. any more cheese
Z is mere, / think, that our greatest diff
;ulty hes-a lack of uniformity. It may
De argued that a variety of cheese will
'uit more people, which is certainly true
I we could guarantee to those people
wanted. 1t is the evenness of quality
which, possibly as much as any other
actor, has given the Canadian cheese its !
eputation In the English market and |
Keeps the butter of Denmark at the top !
rice in the same market The dealers |
ma consumers can depend upon its being |
ne same year in and year out This |
nd selling has established a market for |
%, 100000 worth of Danish butter. and |
yer yer Sl5,O 900 600 worth of Canadian cheese, |
M xlsn constantly ems increasing demand. |
hat dishonesty has robbed the United |
tates of a market for millions of dol |
ars' worth OF product. Butterine or
lied cheese, which are generaIiy sold |
o the consumer for the honest article. |
amely: Butter. and full-cream cheese, |
M tor wnicn they pay prices equal to |
destroyed our market both at home ana
broad. The dairy states of the east |
re passing stringent laws this winter |
aging that these things shall be sold for
xactly what they are, or else absolutely
rohibit their manufacture. These bogus
rucleS are so 1ndlgeStible and have such |
hut out the sale or consumption of three |
ines the quality of the pure product |
nd deprive the people of cheap ard
lost nutritious article of food. Many may |
ct be aware of it. but one pound of !
onest cheese contains more than twice |
he nutritive ingredients of one pound of |
eef; or one pound of cheese at Is cents |
). pound is as cheap as meat at seven
therefore as one of the articles of food
or our tables it should occupy a promi- |
ent place, and If we made a frst-cIass
nd unflrm article IT would, as in Eng
and, form the principal animal food of
he workingman. It is to reach this
asirable point that the dairymen of the /
asst are working, and through legislative
now what, they are buying. Utah is
lade the dumping ground of a large
uantity of these spurious articles, and |
is time that We too are demanding that
Kings should be sold for what they are
would also like to see a law that woIId
rohibit altogether TIE manufacture of |
nything but flIil-cream cheese It would
e in the interest of every producer and
very consumer.
On the subject of uniformity of pro
uct let me read from the report of the
airy industry in Denmark. by Prof c.
Georgenson. He says:
"The Danish butter maintains it's high |
tandard chiefly through its uniformity. |
sampled numerous packages from var
IA IN
cry nearly all alike; it is all first-cIass.
all has the same bright straw color.
lie same degree of sadness, and it varies
W slightly IN aroma, flavor and texture.
.cca.-rr, II L., T. l