38 THIRTY-FOURTH ANNUAL REPORT OF THE 



Professor Decker. — Five or six pounds. 



Dairyman. — In co-operative cheese factories what is usually charged 

 for making up one hundred pounds of milk? 



Professor Decker. — It depends upon the size of the factory. The 

 more milk we have the less we can charge on the average. 



Professor Hills. — I am very fond of cheese and should be very glad 

 if we could get good cheese in Burlington. It seems to me cheese 

 makers ought to look into the matter of making small cheese. If 

 we could buy a good small cheese, we should eat three times as much 

 as we do when we go down to the store and buy a slice of cheese, 

 then it dries up and is not nearly as good as if we could buy a whole 

 small cheese. Seems to me if cheese makers would make small cheese 

 there would be more chance for them to make something out of it 

 than there is in larger cheese. I have been teaching that in my classes 

 and I believe it is true. 



Professor Decker. — By parafining cheese we cut down the waste 

 which comes from cheese drying up. Of course it is true that small 

 cheese dry up more readily than larger ones. By parafining it we can 

 preserve the flavors and get as good cheese as we do of larger size. 

 If we parafine cheese too green we get a little bit of bitter taste, but it 

 is safe to parafine in two weeks. A good deal of cheese is spoiled that 

 has been made good; cheese is spoiled in the curing room. You 

 probably have good cellars on your farms, by putting the cheese in 

 your cellars you have good curing rooms. 



President Aitken. — What are the comparative keeping qualities? 



Professor Decker. — One will keep about as well as the other. You 

 do not get the higher flavors in a brick cheese that you do in the 

 cheddar cheese, but it makes a mild, nice cheese that people are 

 looking for. 



Mr. Kennedy. — I would like to ask why it is, if you can tell, that we 

 have for sale in the market five kinds of cheese from twenty-five cents 

 to a dollar a pound, and not any of it made in Vermont? 



Professor Decker. — Probably you have not waked up to the situ- 

 ation. There is a splendid opportunity to make farm dairy cheese 

 and I believe get more money per pound for butter fat that by 

 making it into butter. You can get fifteen cents a pound for your 

 cheese made of 4% milk. You get ten pounds of cheese from 

 that kind of milk at fifteen cents a pound, which brings you $1.50, 

 which is not quite forty cents per pound for butter fat, but pretty near it. 

 If you are making a cheddar cheese it will probably take five or six 

 hours to manufacture; brick cheese, it will take more. 



Dairyman. — You have got to go through the operation every day? 



Professor Decker. — You can save that, if you are careful and keep 

 your milk sweet, and make it every other day. 



Dairyman. — It would be necessary to have a boiler for steam 

 heat? 



Professor Decker. — Not necessarily. A steam boiler is a nice, 

 handy thing, but it is not a necessity; you can get little cheese vats 



