306 AGRICULTURE OF MAINE. 



the number of creameries receiving whole milk and at the pres- 

 ent time there are probably less than loo strictly whole-milk 

 plants in operation. This fact alone has made necessary a com- 

 plete change in the methods of operating creameries within a 

 comparatively few years. 



Creameries may also be classified according to the territory 

 from which their supply of raw material is drawn, into two 

 classes : Local creameries and centralizing creameries. The 

 local creamery receives its supply from the immediate vicinity 

 and includes practically all the whole-milk creameries and a 

 very large percentage of the gathered-cream plants. The cen- 

 tralizing creameries are operated exclusively on the gathered- 

 cream plan and usually receive their supply of raw material by 

 rail, frequently from long distances. Some of them depend 

 upon direct shippers while others operate cream-buying sta- 

 tions; 



There is still another classification of creameries which may 

 be made, namely, those owned and operated by cooperative 

 associations and those operated by individuals or corporations. 

 At the present time about one-third of the creameries in the 

 country are operated on the cooperative plan. These include 

 practically all the whole-milk creameries and some of the local 

 gathered-cream plants. The individually owned creameries in- 

 clude practically all the centralizers and many of the local hand- 

 separator plants. 



The successful operation of creameries in the different classes 

 is effected by a number of conditions, some of which are pecu- 

 liar to each class, but depend principally upon the following 

 general factors : The quantity of raw material available, the 

 quality of raw material received, the kind of supervision given, 

 and the efficiency of management. 



THE QUANTITY OF RAW MATERIAL AVAILABLE. 



The amount of raw material necessary for the successful 

 operation of a creamery varies considerably and depends to 

 some extent upon local conditions. Many creameries have failed 

 because the quantity of milk and cream available was insufficient 

 to make their operation economical. The high cost of manu- 

 facture so reduced the prices paid for butter fat that they were 



