cows '-MILK ROQUEFORT CHEESE. 



25 



Even under the best of conditions, however, there is some shrinkage, 

 due largely to evaporation. 



Yield. — Milk testing 4 per cent Ijutterfat should yield from lU to II 

 pounds of cheese per 100 pounds of milk. These figures are based 

 on the final weight of the cheese after curing and when ready to be 

 shipped. 



COST OF MANUFACTURE. 



The figures given on cost of manufacture are based upon milk 

 testing 3.8 per cent fat and costing S3. 20 per 100 pounds. The daily 

 costs of fuel, water, electricity, and depreciation are based on figures 

 supplied by the engineer of tlie Dairy Division. The yield of the 

 cheese was figured at 10^ pounds for each 100 pounds of 4 per cent milk. 

 An average weight of 4f pounds per cheese was used in these figures. 

 The labor was figured as one man to each 1,000 pounds of milk and 

 the cost of labor at $75 a month. This did not include supervision 

 of work ; the figures were based on the use of one-third of the curing 

 space in the factory and on one-third of the other operating expenses. 

 It is estimated that 5,000 pounds of milk were raiade into cheese 

 daily, based on 26 working days in each month. The foil was 

 charged at $1.10 a pound and the shipping boxes at $0.52 each. 

 Salt was charged at ^ cent a pound. The following is the estimated 

 cost of producing Roquefort cheese. 



Tabi>k ] I . — Estimated cost of produring coirs'-iiiilh h'oqiwfort cheese. 



Item. 



Interest, repairs, and depreciation of insulation 



Interest, repairs, and depreciation of refrigerating equipment 



Cos t of fuel 



Cost of electricity 



I iitcrcsl, repairs, and depreciation of cheese equipment 



Interest on money invested in building,insurance, taxes, repairs, and depreciation 



Cost of water and steam 



Cost of milk 



Cost oflaborin making cheese 



Cost oflaborin refrigeration 



Interest on cheese and labor 



Cost of foil 



Cost of boxes 



Cost of salt 



Cost of rennet 



Cost of wrapi)ing paper and string 



Total cost per pound ' 



Cost per 

 pound. 



$0.0047 

 .0047 

 .0131 

 .0205 

 .0058 

 .0443 

 .0010 

 .3047 

 .0220 

 .0104 

 .0085 

 .0105 

 .0091 

 .0002 

 .0001 

 .0036 



$0.4632 



MARKETINC. METHODS. 



Roquefort cheese is marketetl in wooden ])oxes holding from 6 to 

 12 cheeses each. The inside dimensions of the 12-cheese boxes are 

 S by 8 inches by 3f feet. The box is divided witli l)oards into tlu-ee 

 compartments, and the material used is |-inch pine, with ^(j-inch 

 ends and dividing boards. The latter protect the cheese and give 

 strength to the box. The foil should be \\Tapped neatly and securely 



