16 FAEMEES BULLETIN 960. 



A good food chopper should last 10 years, a drain rack 5 years, 

 and a shotgun can about 3 years. Figuring a yearly depreciation 

 of about 20 per cent, the depreciation charges would be $5. The 

 interest at 6 per cent on the investment would be $1.50, and the in- 

 terest and depreciation charges per cheese would be 1/12000 of $6.50, 

 or $0.00054. 



The labor would require half an hour to pasteurize the milk, about 

 IJ hours to make the cheese, and another half hour to mold it, or 

 about 2^ hours, actual time for the various operations. However, 

 while in pressing it would require but a few minutes to handle the 

 cheetSe, the entire pressing operations would extend over several hours. 

 It is assumed, therefore, that the time not used in working with the 

 cheese could be utilized in some other manner. The total labor charge 

 would be 50 cents, figuring labor at 20 cents an hour. The labor 

 charges would then be 1/120X50, or $0.00116 for each cheese. 



Figuring the cost of pasteurization and separation as 1 cent a 

 gallon, the charge for each cheese would be $0.00192. It would 

 require about 50 pounds of ice for the 24 pounds of cheese, which 

 would make the ice cost about $0.00016. Figuring the rennet at $10 

 a gallon and the salt at 1 cent a pound, the charge would be $0.0000 "^», 

 and $0,004 for tin foil at 90 cents a pound : 



Milk - $0.03400 



Interest and depreciation . 00054 



Labor .00416 



Pasteurization and separation . 00192 



Ice - .00016 



Salt and rennet .00005 



Tin-foil wrapping paper — . . 00400 



Per cheese 0. 04483 



COST OF MAKING PIMIENTO-CREAM CHEESE. 



Pimiento-cream cheese is made practically the same as cream 

 cheese, with the single exception that pimiento peppers are added. 

 The cheese is usually marketed in 4-ounce glass jars, which may be 

 obtained in gross lots for about 2 cents each. Pimiento peppers cos# 

 about 40 cents a pound and are added to the cheese at the rate of 

 1. pound to from 10 to 20 pounds of curd, as some people prefer a 

 higher proportion of the peppers. The figures given are on the 

 basis of 1 pound of peppers to 12 pounds of cheese. The labor charge 

 will be somewhat greater for pimiento cheese than for cream cheese; 

 the labor charges are figured at 3^ hours instead of 2J, as in the case 

 of cream cheese. There would then be a yield of 26 pounds of cheese, 

 costing $4.08. A^Hien pimiento cheese is produced under the condi- 

 tions outlined the cost for each jar may be summarized as follows: 



