Thirty-sixth Annual Convention 923 



exact percentage of milk skimmed that would bring about a fat 

 content of 11 or 12 per cent., because it would vary witli the 

 richness of the milk. If the maker uses his Babcock and his tor- 

 sion scales he can tell you what he has in his cheese and brand 

 his box accordingly. 



Mk. Lang : I think the attack on skimmed cheese applies to 

 about 40 or 50 per cent, of the entire make. When it comes to 

 good skims, they generally go through to New York ; up country 

 consumers do not see them. I presume on account of your dis- 

 cussion being aimed at cheese it would not be proper to say that 

 a statement of the per cent, skimmed should also apply to other 

 dairy products. Homogenized cream should not be shipped ex- 

 cept as homogenized; nor whey butter except as whey butter. 

 Your ideal is good ; we think they should be marked to show what 

 they contain in butter fat. 



Mb. Eichaedson: I am very glad that your experience has 

 enabled you to find better skimmed cheese than I have. I have 

 no doubt but what there are better than what are shipped to me 

 sometimes. I believe that skimmed cheese, properly skimmed and 

 well made, is a good healthful product ; and perhaps a man would 

 want another pound in about three days if he got your kind. With 

 regard to the branding of products, I think you are entirely cor- 

 rect. I believe the dairymen of this state can afford to put cheese, 

 butter, cream or anything else on the market and sell it for just 

 what it is. 



Mr. Frederiksen : It is the same question that comes up over 

 and over again, how to get to the knowledge of the consumer what 

 he is buying. You can brand your package of butter or cheese 

 and you can compel the grocers, manufacturers and wholesalers 

 to sell things for what they are. But how can you compel the 

 boarding-house keeper, the hotel man and even the retail grocer 

 to do the same with the consumer. Have yon any remedy for 

 that ? The great trouble is to get to the knowledge of the con- 

 sumer what he is getting. That can be done I think in the case 

 of oleomargarine, for instance, by having a certain shape of 

 package or shade of product. How can it be done with the 

 skimmed cheese ? I do uot believe in prohibiting skimmed cheese, 

 but in encouraging every honest manufacturer, and compelling him 

 and the wholesaler to sell it for what it is, so that when it goes 



