AOniClMjTT'IlAI. APPI10PRIAT»0\ BII.I,. 1104^ 125 



|)(>ctor LvKsoN. 'IMuTi' is; l)iit rorontly \vr ImkI at the farm a dozen 

 i)f till' hMidini; dnirvmcn of this coiintrv, atui this inaiia^iMiiont work 

 Wfts oxphiiiu'd to tlictn and tlu*v won' intenstdy pleased with it, and 

 are piittinjj it into pnutice. much of it. Not only is it positive, 

 but we have no;;ative results as well. In other words, peoph' a-»sume 

 tluit if you put a row in a box stall vou «;et more milk, and ^ome 

 people are remo<lelin<; their hams ori tlie basis of that. It is shown 

 that it is not eeonomieal to do that, hut |)eoj)le will do it where they 

 want to fT'^t »i hifj^h production for advanced re<;istry records. 



Mr. Andkiison. Of course, tlmt is a part of the hreedin;^ and .sellinf; 

 proposition i 



(OVI.l iT OK IMI'oKTANT LA II01{AT«)K Y KXTKRIMKNTS. 



Doctor Lakson. Yes. sir. In the laboratories we are workin*^ with 

 various products of milk, including ice cream and cheeses of various 

 kinds, condensed and evaporated milk, and also the milk itself for 

 direct consumption. One of the imp()rtant products in connection 

 with this is the manufacture of forei>;n varieties of cheese. Normally 

 we have been impt)rtin<; as much as OU, 000, ()()() pounds of cheese, 

 while we only manufactured 300.000,000, and this cheese that has 

 been imported is of a kind and varieties that sell at the hij^hest prices; 

 and in these laboratories they have perfected a method of making 

 some of these varieties as well as they are made in the foreign countries. 



Mr. Anderson. Is it possible to find experienced cheese makers in 

 this country, plenty of them? 



SCARCiry OF E.XPERIEXCED men — CHEESE INDUSTRY. 



Doctor Larson. No, sir; especially' not men who know how to make 

 use of these improved methods. 



Mr. Anderson. I have come across one or two cases in my travels 

 around the country where there appear to have been failures of 

 cheese factories, due largely to the fact that the people operating 

 them did not seem to have the experience necessary to carry on the 

 business successfully, and I thought that there really was not an 

 adequate supply of experienced cheese makers in the country. 



Doctor Larson. No; 1 will say there were not. and especially men 

 who could make the foreign varieties. 



Mr. Anderson. Do they re(|uire any particular (|uality of milk i 



Doctor Larson. Yes; that is true especially af Swiss cheese. 

 The other varieties do not. 



Mr. Anderson. They require a higher butter content, or what? 



Doctor Larson. No; most of them reauire a low butter content. 

 Swiss cheese is usually partly skimmed from the normal milk. In 

 fact, you can not make Swiss cheese from the average milk in this 

 country, because it is too rich. As far as butter fat content goes, that 

 can be taken care of, with any of these products. Swiss cheese, 

 however, rec|uires a particular organism that will develop the eyes 

 and the particular flavor that goes with it, and the laboratories of the 

 dairy division have isolated the ori^janism that produces tlie eyes 

 and the flavor, and by the use of that organism they are able to 

 change tlie making of Swiss cheese from an art into a science. Up to 

 this time and at the present time in most of the Swiss cheese factories 



