452 SCIENCE AND PRACTICE OF CHEESE-MAKING 



16 Average per cent of milk fat in milk delivered by you 



17. Number of pounds of milk fat delivered by you 



18. Value of milk-fat delivered by you 



19. Debtor by pounds of cheese at cents per pound 



20. Money due you 



21. Number of pounds of cheese made from 100 pounds of milk 



22. Number of pounds of milk required to make one pound of cheese 



23. Number of pounds of cheese" made for one pound of fat in milk 



BUSINESS MANAGEMENT OR ORGANIZA- 

 TION OF A CHEESE-FACTORY 



The business management of a cheese-factory is 

 generally carried on according to one of two sys- 

 tems; in one case the ownership of the factory is 

 private, while, in the other, it is vested in a stock 

 company. 



In the case of private ownership of the cheese- 

 factory, the owner receives a certain price per 

 pound for making the cheese and is responsible 

 for all expenses connected with the operations of 

 cheese-making. The milk and cheese are regarded 

 as the property of the patrons and they have some 

 organized arrangement for selling the cheese and 

 distributing the money. In some cases where the 

 ownership of the factory is private, the milk is 

 contracted for at a certain price and then the 

 patrons have nothing to do with the business man- 

 agement. 



When a cheese-factory is owned by a stock-com- 

 pany, the patrons are the stockholders. They form a 

 definite organization and through chosen officers carry- 

 on the entire business management from the hiring of 

 a cheese-maker to the sale of the cheese. 



Preliminary steps in establishing a co-operative 

 cheese-factory. When a community is considering 

 the question of organizing a stock-company for the 



