924 New York State Dairymen's Association 



from tlie retailer to the consumer, the hitter will know that it is 

 skimmed cheese. Aud further, when you come to the boarding 

 house how is a boarder going to know if it is skimmed cheese ? 



Mr. Richardson : I do not see that this bears particularly on 

 the remarks that I made in rcii'ard to skimmed cheese. I think 

 we should start right and mark thom properly at the factories. I 

 believe that the pure food laws now in existence in this state will 

 take care of the objection as to the boarding houses aud the retail 

 dealer in time. We cannot do it all at once. 



Voice: What percentage would you say would be profitable 

 for a man to skim and still maintain a good quality that would 

 be marketable ? 



Mr. Richardson : I think that depends entirely on the mark- 

 in<i'. You will not deceive anvbodv if vou mark the cheese for 

 what it is. T do not want the impression to go out that I am 

 against the manufacture of skimmed cheese. I simply want it 

 made and delivered for what it is ; I want people to know what 

 they are getting. The condition of the market might be such 

 that it would be advantaueous to the factorv to make a full 

 skimmed cheese, but that would not appeal to me as the proper 

 cheese to sell if we had enough of the other kind that was better. 



Voice : I wish to say that I am very much in favor of the 

 recommendation of ]\Ir. Frederiksen in regard to branding cheese 

 for exactlv what thev are. As he savs, it is a matter of honestv 

 and fairness. I do not believe we can ever afford to get away 

 from those fundamental principles in our business. 



Dean Cook: I am a maker of skimmed cheese; have not made 

 anything else in quite a nnmbcr of years. 1 never have tried to 

 make a cheese without knowing the percentage of fat it contained ; 

 and have never sold it as 50 per cent, or 25 per cent., but on the 

 percentage of fat contained. What the wholesaler does with it the 

 manufacturer does not know. 



Mi;. Ok'vili.k: The percentage depends altogether on the 

 manufacture. The cook largely governs the quality of the product 

 made, ^fany conditions enter into the manufacture of skimmed 

 cheese thai it takes experience to understand. 



Cii.MK'.MA.x Fisk: Ml-. Orvillc. do you consider it more difficult 

 to make skimmed cheese than full milk cheese ? 



]\Iji. Orville: I do. 



