922 !N^EW York State Dairymen's Association 



it liome and eat it. You do not get cheese hungry again for a 

 Aveek. Xow suppose I gave you a good palatable piece of full 

 milk cheese, creamy, nice-textured and good flavor. You go home 

 and eat it, and you feel better all the evening. And you come 

 back for more. That is where it hurts us — by reducing the sale 

 of cheese. I have seen the time when a market congested with 

 skimmed cheese has hurt the price of full cream cheese late in the 

 season a cent or two a pound. 



The question of pulling together for the best product that we 

 can make is very much more important, in my opinion, than 

 many of us think. It is not a question with you or me whether 

 we can get a little better average than the next factory; it is a 

 question whether we can put up and send to the market a cheese 

 that always holds its own, and always stands up to the mark on 

 the outside of the box. And then we are too likelv, if four or 

 five buyers want cheese and they are a little bit oil this week, not 

 quite so good as they ought to be, to make them take them and pay 

 best price for them, which hurts them fully as much as it hurts 

 us. 



If you have trouble with your cheese product and need help, a 

 letter will bring an expert maker at the expense of the state of 

 New York to your door in twenty-four hours. We do not get 

 the old-fashioned dead, sour cheese; I do not know that I have 

 seen one this summer. We do not get the bad-flavored cheese that 

 we used to get. 



As the chairman suggested, this meeting is for the good you 

 get out of the discussion, and I hope you will get a lot more good 

 out of the discussion than out of my statements, which have been 

 meant to bring out points that you want to see discussed. 



Discussion 



Mr. Peets: Please explain the difference in the amount of 

 milk between a r»0 per cent, skim and one that shoAvs 11 or 12 

 per cent butter fat. 



Mr. Richardson : As I understand it in making a skim if we 

 contract for 50 per cent, skimmed cheese we expect the maker to 

 skim, to put through the separator, 50 per cent, of his milk ; and 

 if it is a 25 per cent, skim, 25 per cent., etc. I do not know the 



