| Show MAKE BETTER SWISS CHEESE method developed by department of agriculture Airl cultura has passed into C commercial staga th the method of making swiss choose cheese with purified pounded and controlled bacterial 1 cultures I ra d developed ea by the dairy dl vision of the united states depart ment luent of agriculture has now passed definitely join into the commer commercial clad stage this new process was worked out our to in the dairy laboratories given thorough trials to in the experimental al chaee factory operated by the dairy division di at grat me city P pa load and to ta a now being used need by to number bar of commercial factories in various parts form of the country the results obtained by two ohio filc factories tude indicate that it wilt will be worth while for far th those interested to in the manufacture of swiss swim threat cheese to adopt the method and give it a fair trial for far the choose cheese made in june of this year one me of these factories revo received lecil a straight price of 34 centa to a pound the other factory so 80 cents at the same rame time other tac fee in this arm area rece receded ft from 20 a to 22 cents only iu one of 1 them abc ceedee ameded in selling for aa high it as 25 cents for the july product cam on of the die factor factories lm received 36 centa for far fault fancies and it no I 1 and 27 cents am for far no 2 tile the old livi system arms felem factories received the lars ame mme price as aa for far june thi cheese case the principal remon reason the buyers us were willing tiling to W pay this ride margin cival the general run ran of cheese made ad 1 in the locality was that the Per percentage perverts vents of high grade cheese had been greatly I 1 increased eased |
