BUEEAU OF ANIMAL INDUSTRY. 115 



tions, has had special attention. With proper precautions there is 

 apparently little clanger from the use of the same bull in several 

 herds. 



UTILIZATION OF DAIRY PRODUCTS. 



The work in the interest of milk utilization has been for the most 

 part a continuation of the educational " milk-for-health " campaigns. 

 This work is done in cooperation with the extension services of the 

 agricultural colleges, cooperating agencies including the State lead- 

 ers, the dairy and food specialists, college publicity departments, the 

 county agents, afid the home demonstration agents. The campaigns 

 are, when jDossible, made on the basis *of covering a city, a township, a 

 county, or even a whole State. The part taken by the Dairy Division 

 is in the nature of a demonstration with a view to introducing meth- 

 ods and subject matter. The State agricultural college furnishes ex- 

 tension workers, both county and State, and thus a campaign may be 

 quickly extended over a State. The Dairy Division cooperated def- 

 initely with nine States, five counties, and nine cities. The results of 

 all these campaigns show an increased use of milk in both cities and 

 rural communities, the reported increases ranging from 5^ to 20 per 

 cent. Reports from schools show a reduction in malnutrition and an 

 improvement in health, conduct, and scholarship. 



AMERICAN CHEESE INTRODUCTION. 



The manufacture of American cheese in the southern mountains, 

 which began with the organization of a cheese factory in Watauga 

 County. Js^. C, in 1914, has grown gradually and spread to the neigh- 

 boring States. During the last year more than 40 factories were in 

 operation in North Carolina. Tennessee, and Georgia. Cheese spe- 

 cialists have been employed in cooperation with the extension de- 

 partments of these States, and an industry of considerable importance 

 is being established. The work of the specialist is primarily in- 

 stituting new factories, supervising the installation of equipment, 

 instructing cheese makers in manufacturing methods, and educating 

 farmers in the production and care of milk. The quality of cheese 

 made is good, and the product is sold almost exclusively in the South 

 on the basis of northern market quotations. The output of the fac- 

 tories this season shows some increase over last and new factories 

 have been started. 



SWISS CHEESE INTRODUCTION. 



Bj' the proper use of certain cultures developed in the Dairy Divi- 

 sion and by following up-to-date manufacturing methods, the quality 

 of domestic Swiss cheese can be greatly improved. That the results 

 of the division's investigations might become available to manufac- 

 turers, introduction demonstrations in the cultural methods of mak- 

 ing Swiss cheese have been carried on in cooperation with the ex- 

 tension departments of Wisconsin, Ohio, Michigan, and North Caro- 

 lina. In general the plan followed has been to select a limited num- 

 ber of properly equipped factories where the operators agree to fol- 

 low instructions. All details of manufacture, including the proper 

 use of cultures, are then supervised by a trained Swiss-cheese special- 



