MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES. 15 
of the milk supply and the season of the year. An overabundance of 
milk makes more skim milk available for cottage cheese, thus tending 
to lower the price. Asa whole the best market at the most favorable 
prices is afforded during the winter, with the Lenten season calling 
for the heaviest demands. A lighter market in the summer season 
may be attributed to a greater supply of available skim milk and to 
the fact that warm weather makes it more difficult for dealers to 
handle the cheese, and in some cases prohibits the trade. Dealers 
who make a specialty of handling cottage cheese assert that they are 
in position to buy and dispose of large quantities of the product 
throughout the year, the price to be governed by the quality of the 
cheese and the condition of the milk suppply. 
The Grove City Creamery began the manufacture of cottage cheese 
for the purpose of utilizing skim milk and buttermilk to the best 
‘advantage and providing a market, at an attractive price, for the 
skim milk of the patrons who wished to leave it at the creamery. 
Skim milk and buttermilk were used in varying mixtures, and as 
high as 50 per cent of buttermilk was used, the proportion depend- 
ing upon the quantity and quality of the buttermilk available. The 
business was begun in a small way, and because of other outlets 
through which the raw material could be disposed of to fairly good 
advantage no organized effort was made to develop a market that 
would take care of the increased receipts of skim milk and butter- 
milk. The demand for the product gradually increased, however, 
through unsolicited inquiries, until by the Lenten season of the 
second year the quantity of cheese which the creamery could sell was 
limited only by the capacity of the cottage-cheese equipment and the 
quantity of raw material available. Three business houses signified 
their willingness to handle all the cheese that could be made during 
the entire summer, provided it could be delivered in good condition, 
an item of great importance during the warm season. At Grove 
City the winter price received for the cheese without the addition of 
cream, packed in cans or tubs furnished by the buyer, varied from 
44 to 54 cents‘a pound f. o. b. the point of manufacture. This price 
was for a medium, dry-grained cheese whose yield was from 14 to 16 
pounds from a hundred pounds of milk. The wholesale price re- 
ceived for a smoother-grained cheese to which cream had been added 
at the rate of 1 pound to 10 of cheese and which yielded from 17 to 
19 pounds per hundred pounds of milk, packed in the 12-ounce, 
single-service containers, was 7 cents a package net at the creamery, 
or at the rate of 9.3 cents a pound. The 12-cunce packages, includ- 
ing the shipping box, cost slightly less than 2 cents apiece and, filled 
with cheese of good quality, retail ordinarily for from 10 to 12 cents. 
The demand for cheese packed in the single-service containers is 
from the grocery stores and meat markets in the near-by towns and 
gives considerable premise. 
