MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES. 13 
is separated clearly and quickly from the whey and invariably rises 
to the top, facilitating a quick removal of the larger portion of the 
whey and making it possible to obtain the finished cheese in a short 
time. By means of a valve in the pipe leading from the buttermilk 
tank to the ejector and one in the steam pipe next to the ejector, the 
temperature to which the buttermilk is heated can be controlled 
easily. The proper temperature necessary for separating the curd 
clearly and quickly can be obtained readily by using a glass tumbler 
to catch samples of the heated buttermilk as it comes from the ejec- 
tor. At the proper temperature the curd quickly rises to the top, and 
the whey is clear. By varying the temperature the proper degree of 
heat required is determined. 
COST OF MANUFACTURE. 
Although the cost of manufacturing depends somewhat upon the 
cost of fuel and labor, it is influenced more largely by the volume ‘of 
business. The table on page 14, obtained from cost-accouriting 
records and showing averages for a three-months’ period when the 
volume of business varied from 40,000 to 70,000 pounds of milk each 
month, gives a good idea of the approximate cost of manufacturing. 
The figures are based upon results obtained in the manufacture of 
cottage cheese in a commercial way at the creamery at Grove City, 
Pa., operated by the Dairy Division of the Bureau of Animal In- 
dustry, and, with the exception of the item of power, were obtained 
by making the proper tests to ascertain the expense of the different 
items. The labor represents the actual time of the men who did the . 
work, figured at the rate which the average creamery would have to 
pay for the desired kind of help. 
By making tests on the boiler to determine the number of pounds 
of water evaporated by 1 pound of coal, and by weighing the pounds 
of condensed steam required to pasteurize and later heat the milk to 
separate the curd, the cost of fuel was ascertained. The soft coal 
used cost $3.50 a ton, mine run. The cost of power is estimated at a 
figure considered sufficiently high to cover that item. 
The quantity of water required to cool 1,000 pounds of milk was 
determined by measuring the actual water used to cool certain 
batches of pasteurized milk, and charging at the rate of 5 cents per 
1,000 gallons. 
Depreciation reserve was figured on the following basis: 
deprecia- 
Probable Annual 
oe tion. 
Apparatus. Value. 
Pasteurizing vat -..-..- $500 | 10 years..- $50 
Making vat.-.-.....--| 100 | 4 years.-..- 25 
