CHAPTER XVII 



CHEESE FACTORY CONSTRUCTION, 

 EQUIPMENT, ORGANIZATION 



THE principal factor in determining the location of a 

 cheese factory is the available supply of milk. This 

 is usually ascertained by making a canvass, and finding 

 out the number of cows whose milk would be brought 

 to the factory. The quantity of milk or the number 

 of cows necessary to insure sufficient milk for the suc- 

 cessful operation of the factory, depends on the variety 

 of cheese to be made. When making types of cheese 

 for which very sweet milk is necessary, the milk must 

 be delivered twice a day. This demand limits the area 

 from which the factory can secure its supply. The 

 length of time the cheeses are held in the curing-room and 

 the work necessary to care for them also limits the area 

 which the factory can serve, because a very large amount 

 of milk cannot be handled when the cheese must be given 

 considerable attention in the curing-rooms. Swiss, Lim- 

 burger and Brick cheese factories usually do not require a 

 large supply of milk ; therefore the factories may be built 

 close together. The size of the Cheddar cheese factories 

 varies but it is generally considered unprofitable to make 

 Cheddar cheese unless there are 5000 pounds of milk 

 available daily. Conditions have changed so that at 

 present different kinds of cheese are made from the 



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