THIRTY-EIGHTH ANNUAL CONVENTION 259 



CHEESE FACTORY CONSTRUCTION, 



It is not advisable to construct a cheese factory unless a 

 sufficient number of cows are available to warrant its success. 

 The approximate number is as follows : American Full Cream 

 Cheese Factory, 150 cows or more; Brick Cheese Factory, 100 

 or more cows; Swiss Cheese Factory, 100 or more cows. It 

 should be centrally located so as to equalize the hauling dis- 

 tance of the patrons. 



Location. 



Reference is made to this on another page in the bulletin. 

 Size of Building. 



This should be considered as to present and future possibil- 

 ities of surrounding territory tributary to the factory. In the 

 sections of the State where dairying is not the leading occupa- 

 tion and future prospects are good for more and better dairy- 

 men, it will be advisable to construct the building large enough 

 to accommodate some future prospects. 



We have endeavored to draw plans and specifications suit- 

 able for a large factory with a capacity of 15,000 to 20,000 

 pounds of milk daily, and a small factory suitable for 2,000 to 

 7,000 pounds of milk daily. 



Construction. 



It is advisable to construct the buildings as sanitary as pos- 

 sible, using no perishable material for floors. Use concrete, 

 stone, or tile. Foundations for building and floors must be 

 well made, as it means much to the future of the building. The 

 construction of foundation and floors will be found on pages 

 six and seven, giving the necessary information as to construc- 

 tion and building of the large cheese factory. 



When building the small cheese factory with the curing 

 room under the manufacturing room, the floor will be differ- 



