EIGHTEENTH ANNUAL YEAR BOOK — PART VI 335 



prices may bo higher, but in tlie long run, the cheese factory value of 

 milk averages just about the same as the value at the creamery, in- 

 cluding the by-products in each case. 



I would not advise you to equip a small, new factory for making 

 butter in winter and cheese in summer, under ordinary circumstances, 

 for several reasons. First, there is the extra cost of buying the double 

 equipment. Also, more floor space or storage room must be provided 

 to hold the equipment. The unused part is likely to be damaged 

 through neglect. 



Second, your butter makers are not usually able to make cheese 

 also, and it is difficult to hire either a good butter maker or a good 

 cheese maker for part of the year only. 



Third, having found a good market and buyer for your butter, it is 

 necessary to look for a satisfactory cheese buyer, when the cheese is 

 made. It is well known that buyers will give more consideration to 

 factories running the year around than to those that run only for part 

 of the year. Thus, in several ways there is disadvantage in changing 

 a factory from cheese to butter and back again. Therefore having 

 made a choice, it is generally best to stick to it. 



In a new dairy territory, where the number of cows and the avail- 

 able milk supply is limited, the cheese factory offers certain advantages. 

 A cheese maker can keep very busy handling 5,000 pounds of milk, and 

 a cheese factory can be started and run for a time with only 200 cows 

 or 2,500 pounds of milk, if there is good prospect of an increased sup- 

 ply. But in general about twice as many cow's and twice as much milk 

 are required to successfully run a creamery. This great advantage is 

 in favor of the cheese factory in newly settled regions. 



The ice supply and refrigerator which every creamery should have 

 is not required at a cheese factory, although a few factories have ice 

 houses, when convenient. If necessary, it is possible to start a cheese 

 factory with self-heating vats, and without any boiler or engine, thus 

 reducing the first cost of equipment. However, the advantages of steam 

 heat and power at a cheese factory are now generally recognized. 'With 

 steam, it is easily possible to steam all utensils, to have plenty of hot 

 water for washing and scrubbing, to pasteurize milk for making starter. 

 Nearly all cheese factories now have whey separators, run by steam 

 turbine or with a belt from the engine. The skimming of whey and 

 sale of whey cream has often paid $1,000 extra income to the farmers 

 in a year, and every cheese factory should skim the whey. Not need- 

 ing ice, a cheese factory can often be established in a locality where 

 ice is not easily obtained, and a creamery would be unsatisfactory. 



In territory where there is an abundance of milk and cows, the 

 choice betvreen the creamery and the cheese factory depep.ds largely 

 upon the kind of cows kept. If the production and sale of pure bred 

 stock is the main feature of yeur farm busines:^,, then practically every 

 calf is worth raising, and in such cases an abundant supply of skim 

 milk is required, and the local creamery is the preferable market for 

 your cream. 



