308 THE BOOK OF CHEESE 



clean or wash any utensils which have come in contact 

 with milk or its products, the steps are as follows : rinse 

 in cold water, wash in warm water in which some wash- 

 ing-soda has been dissolved, rinse clean, scald in boiling 

 water. Never use a cloth to wash utensils ; a brush is 

 more sanitary. 



296. Factory organization. There are two general 

 classes of organizations 1 to operate cheese factories, one 

 the proprietary and the other the cooperative. Un- 

 less the kind of organization is what the dairy-men desire, 

 dissatisfaction is sure to result. 



(1) Proprietary organization. Under this form of 

 organization, one person owns and operates the fac- 

 tory. The dairy-men are paid a stated price for milk, 

 or the milk is made into cheese for a stated price a 

 pound. The proprietor receives all profits and assumes 

 all losses. 



So far as the dairy-man is concerned, the stock com- 

 pany is a proprietary organization. The gains and 

 losses are shared by each member according to the 

 amount of money invested. 



(2) Cooperative organization. In a true cooperative 

 cheese factory each patron is an owner, as the name 

 indicates. The object of this organization is to reduce 

 the cost of manufacture rather than pay large dividends, 

 so that the dairy-man with a large herd and small capital 

 invested in the factory obtains more returns than the 

 one who owns considerable capital and has a small herd. 

 Many cheese factories are cooperative in name only and 



1 Elliott, W. J., Creameries and cheese factories, Mont. Exp. 

 Sta. Bui. 53, 1904. 



Farrington, E. H., and E. H. Benkendorf, Origination and 

 construction of cheese factories and creameries, Wis. Exp. Sta. 

 Bui. 244, 1915. 



