ILLINOIS STATE DAIRYMEN'S ASSOCIATION. i^g 



the whole milk before separating. My reasons are: I can skim cleaner; 

 I get the skimmed milk improved in the very best way at the same time 

 and at the same expense, and with the same apparatus. It also, in 

 many cases, saves a cream pump. After having done this or rather at 

 the same time, we must air and cool the cream, and I would recommend 

 cooling it down to 40 degrees, also to leave it at that temperature at least 

 two hours, after which time it is ready for the ripening process, which 

 now can be controlled according to our best skill and knowledge. 



These are, in short, my ideas of pasteurizing and its value to but- 

 termakers; and my advice to every creamery proprietor who has not a 

 pasteurizer in his factory is to go into a creamery supply house to take 

 a look at Reid's and Jensen's pasteurizers, and not leave until he has 

 ordered one of them. It will be a money saver both for himself and 

 his patrons, as it means improved butter and skimmed milk. 



CHEESE POSSIBILITIES OF ILLINOIS. 



E. L. ADERHOLD, NEENAH, WIS. 



I am forced to apologize for the shortness of my paper for the reason 

 that I am not acquainted with the history of the cheese industry of Illi- 

 nois, or with the present status of it, so I have not tried to cover the ques- 

 tion in a comprehensive way, but prepared a paper for the purpose of 

 leading up to a discussion. 



The cheese possibilities of Illinois, it appears to me, depends upon 

 the answer to these three questions: (1) Are you within easy reach of 

 the cheese markets? (2) Will the relative prices of dairy products war- 

 rant the manufacture of cheese instead of butter? (3 Can you make a 

 tiniformly good quality of cheese? 



With your close proximity to the markets of the South and Middle 

 West, and with Chicago to fall back on, the first question is entitled to 

 an answer in the affirmative. 



