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 butterfat should yield from 10 to 11 
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 $3.20 per 100 pounds. The daily 
costs of fuel, water, electricity, and depreciation are based on figures 
supplied by the engineer of the Dairy Division. The yield of the 
cheese was figured at 1 0^ pounds for each 1 00 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 made 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. 
Table J I . — Estimated cost of producing cows'-milk Roquefort cheese. 
item. 
Interest, repairs, and depreciation of insulation 
Interest, repairs, and depreciation of refrigerating equipment 
Cost of fuel 
Cost of electricity 
I nterest, repairs, and depreciation of cheese equipment 
Interest on moneyinvested in building,insurance, taxes, repairs, and depreciation. 
Cost of water and steam 
Cost of milk 
Cost oflaborin making cheese 
Cost, oflabor in refrigeration 
[nterest on cheese and labor 
Cost of foil 
Cost of boxes 
Cost of salt 
Cost of rennet 
Cost of wrapping 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 
MARKETING METHODS. 
Roquefort cheese is marketed in wooden boxes holding from 6 to 
12 cheeses each. The inside dimensions of the 12-cheese boxes are 
8 by 8 inches by 3f feet. The box is divided with boards into three 
compartments, and the material used is f-inch pine, with f-inch 
ends and dividing boards. The latter protect the cheese and give 
strength to the box. The foil should be wrapped neatly and securely 
