THIRTY-EIGHTH ANNUAL CONVENTION 289 



CREAMERY AND CHEESE FACTORY 

 CONSTRUCTION. 



Jas. Sorenson, Manager Minn. State Creamery, Albert Lea. 



The Dairy and Food Department has from time to time 

 received numerous inquiries in regard to creamery and cheese 

 factory buildings, and arrangement of machinery, but as the 

 Department has not, up to this time, had anything in a con- 

 densed form, that would give the inquirer the information de- 

 sired, it was decided to get out some information in the form 

 of a bulletin, which might be had at any time by those inter- 

 ested. 



It is, of course, not possible with this limited space to fur- 

 nish information that will cover the subject in every particular, 

 nor is it possible to give plans for all kinds and shapes of build- 

 ings, but the object is to give special attention to such kinds and 

 sizes of buildings as are most practical, and also give some infor- 

 mation regarding the best and most practical methods to em- 

 ploy in locating the machinery. 



There are, no doubt, a great many creameries and cheese 

 factories that could well afford to go to the expense of re- 

 arranging the machinery, and by so doing make things much 

 handier for the butter or cheesemaker, and also give some space 

 that would be of value in doing the daily work. There are 

 many creameries and cheese factories that have considerable 

 spare room, but the machinery is arranged in such a manner 

 that the space not taken up by machinery is of little, or no 

 value, as it is not located where it can be used to the best ad- 

 vantage. 



In this bulletin special attention has been given to locating 

 the machinery in such a manner that all the available room can 

 be utilized to the best possible advantage, while the necessity 

 for sanitary construction has also been kept in mind. 



