126 AGRICULTUBAL APPROPRIATION BILL, 1924. 



in this country it is entirely an art, and the results are uncertain. 

 For every hundred pounds of Swiss cheese you buy you must pay for a 

 certain number of pounds that are destroyed that do not come out. 

 You must pay for a certain other number of pounds that are sold 

 below the cost of production, and probably in this country not over 

 60 per cent of the Swiss cheese is of hi^h quality. But by the use of 

 this organism they are able to get as high as 80, and in some cases 90 

 per cent of high c{uality Swiss cheese. 



Mr. Anderson. Where does the dairyman go now to learn cheese 

 making ? 



Doctor Larson. The colleges, a few of them, are teaching cheese 

 making. I can say in connection with this particular work that we 

 have what is known as the introduction section. The introduction 

 section of the dairy division is working to put the results of these 

 investigations into the hands of the manufacturers, and it does it 

 in this way: They make Swiss cheese, or any other variety. There 

 are several varieties of Italian cheese that sell at the highest price, 

 which we are now making in the laboratories. After we have 

 gone far enough to be satisfied that we can make a particular product 

 we go to Grove City, where we have a factory under our control, 

 and we manufacture that product on a commercial scale; and when 

 we have done that we invite the manufacturers to come there and 

 send their cheese makers ther^, where they can get all the infor- 

 mation we have about the product. 



Mr. Anderson. How long do they have to stay there to learn it 

 right ? 



Doctor Larson. For one variety it would not take very lono^. If 

 they are good cheese makers to start with and are willing to cnano:e 

 from their old methods, in two or three months the men can get in 

 shape to make it very satisfactorily. We carry that on in this 

 way; for instance, the State of Wisconsin makes most of the Swiss 

 cheese, and they say, "Well, now, we would like to make that cheese, 

 to make a better product, " and so we enter into an arrangement of 

 this kind. We say to the State of Wisconsin, 'We will put a man 

 in there for one year or two years to work in five factories, not more. 

 You put a man there to go along with this work, and at the end of 

 that time if we have demonstrated by those four or five factories 

 that this is the proper method, then you take it up and extend it 

 throughout the State." 



UTILIZATION OF MILK AND BY-PRODUCTS. 



The work of the laboratories also takes up the matter of the util- 

 ization of milk and the by-products. We have an enormous quantity 

 of by-products from our creameries and cheese factories, which 

 are not now well utilized. An example of what was done in this: 

 In the past year the men in the labi)ratories have made a product 

 known as soluble albumen, 'i'his has never been made before, and 

 has met with considerable favor by manufacturers. This product is 

 made from whey at cheese factories. 



Mr. Anderson. What is it used in? 



Doctor Larson. It is used in various food products, some of which 

 we do not know as yet; but it is used where nlbuincMi is needed. 

 Persons suffering with certain diseases recjuire albumen foods, and 



III 



