Thirty-fourth Annual Convention. ^^^ 



The next day they are taken out of the press and placed on 

 the shelves of the curing room where they must be greased, 

 rubbed well and turned every morning. 



The question might be asked, how long does it take for it 

 to cure or ripen? That depends on a person's taste as there is 

 a great difference, some liking a cheese about ten days old, while 

 some others would want it to cure sixty days or longer. 



I will say the Dairy papers ought to say more about cheese 

 making as it certainly is a part of dairying. I think they would 

 be surprised to hear some of the questions asked by visitors to 

 a cheese factory. One is, ''What do you put in the milk to sour 

 it?" They think when the rennet is put in and the milk coagu- 

 lates that it is sour but that is not the case. 



I had a patron at one time tell me, when I told him his milk 

 was a little sour, that didn't make any difference as I had to 

 sour it to make cheese. But I'm sure he would not care for the 

 kind of cheese that his sour milk would make. 



This is the process when the milk is in a perfect condition 

 but when one has all kinds to handle they must use judgment. 



The Chairman: — I believe this closes our program for this 

 afternoon and also closes the convention for this year. We thank 

 you all for the kindness and courtesy you have shown us and we 

 will now stand adjourned. 



MILK AND CREAM CONTEST. 



One of the features of the Illinois State Dairy Association 

 meeting, this year, was a milk and cream contest. As this was 

 the first one held by the association it was not expected that there 

 would be a large number of entries. 



There were six lots of Milk and two of Cream which com- 

 peted for the cash prizes and several dairymen expressed their 

 regret that they did not enter the contest and said they would 

 be on hand next year. What was lacking in numbers, however, 

 was made up in enthusiasm as the keenest was shown in the scor- 

 ing demonstration conducted by C. B. Lane, assistant chief, 

 United States Dairy Division. i 



Tests were made in the presence of the dairymen for flavor, 

 acidity, dirt, fats and solids. Petri dishes were shown contain- 

 ing colonies of bacteria and the method of counting them was ex- 

 plained. 



