TniRTY-sixTH Annual 'Convention 925 



Mr. Richardson : Do joii mean by that that the process is not 

 as easv to leani. or that the actual process of making involves 

 more labor and more scientific knowledge? 



Mr. Oeville : All it requires is the knowledge of the cook for 

 the certain percentages. To heat a 50 per cent, or 25 per cent, 

 skim yon would have to know the percentage of fat, and regulate 

 your cook so it would be uniform from day to day. 



Dean Cook : I think you are opening up some pretty interest- 

 ing and important questions. Some years ago, if I remember 

 correctly, a law was passed in the State of Pennsylvania in an 

 effort to govern the skimmed cheese business and do it justice. 

 I „hiiik I am right. The law did not recognize skimmed cheese 

 nnless it was in full three-fourths skimmed. The full cream 

 cheese should have 32 or more; the half full cream should have 

 16; the three-fourths should have 24 per cent, of fat. The half 

 full cream should have 26 per cent. ; the quarter full cream should 

 have 8 per cent. And anything under 8 per cent, was branded 

 skimmed cheese. This seemed to me to be the most sensible thins: 

 ever enacted, and I understand the law is inoperative for just the 

 reason that Mr. Frederiksen has raised. It worked all rioht from 

 the producer to the dealer, but when the retailer got hold of it he 

 chopped off the brand and then sold to his consumer just what he 

 pleased. There is vour trouble. I am not so sure that you ouejlit 

 not to appoint a committee to work on this. This skimmed cheese 

 is al)solutely legitimate in every way, but it is doing the cheese 

 business an injustice simply because it is not controlled, 



I just had a little experience that brings out the force of this 

 washed curd cheese. As Mr. Eichardson says, it is made for Xew 

 England, and a few other states will Iniy the stuff. It ought not 

 to be made; it is a most miserable product. It will In'ing trouble 

 to a man's stomach if he will take enough of it. T think the 

 situation is that the Xew England people and some others demand 

 a soft cheese. They must have it or they will not take any cheese. 

 Any man who has studied the conditions will understand why that 

 is so. We have been making some soft cheese, but we have been 

 making it of milk just as good as the best that goes to J^ew York 

 City, and we have been able to make this so soft that we have 

 shipped it right into the market that is taking the washed curd 



