AGRICULTURAL COOPERATION IN DENMARK. 
21 
twice a month. It has been a common practice to determine the 
amount of this partial milk payment by the amount of money re- 
ceived for the butter sold. A more recent practice is to make a pay- 
ment every two or four weeks, which is based upon the weekly Copen- 
hagen butter quotation. The milk payment, of course, is based on 
weight and fat content. 
MANUFACTURING PLANTS. 
The creamery is owned and operated by the milk producers on a 
cooperative basis. Some of the most important and expensive serv- 
ices in marketing are performed here. It is common to find the most 
modern machinery and equipment in the cooperative creameries, the 
best technical methods, and the employment of the best technically 
trained butter and cheese makers. 
The cooperative creameries engage chiefly in the manufacture of 
butter, which takes 95 per cent of the sweet milk received at the 
creameries. (See Table 2.) Only 2.6 per cent of the whole milk is 
sold as sweet milk, and this is retailed largely by the creameries near 
larger towns and in the neighborhood of Copenhagen. 
Normally, about 90 per cent of the skim milk is returned to the 
farms. Feeding of pigs is common on all farms, but the number of 
pigs kept on a farm is largely regulated by the amount of skim milk 
available. 
Table 2. — Uses made of milk received at Danish cooperative creameries. 1 
Whole milk. 
Skim milk. 
Year. 
Local 
sales. 
Manufac- 
ture of 
cheese. 
Manufac- 
ture of 
butter. 
Returned 
to 
patrons. 
Local 
sales. 
Manufac- 
ture of 
cheese 
1913 - . 
Per cent. 
0.5 
.5 
3.9 
3.5 
3.1 
2.6 
Per cent. 
0.5 
.3 
1.0 
1.7 
2.0 
2.4 
Per cent. 
99.0 
99.2 
95.1 
94.8 
94.9 
95.0 
Per cent. 
93.5 
95.2 
84.6 
81.8 
87.1 
86.5 
Per cent. 
2.2 
2.3 
6.9 
7.5 
4.1 
3.8 
Per cent. 
2.3 
1914 
4.4 
1918 
8.5 
1919 
1920 
10.7 
8.8 
1921 
9.7 
1 Source : Courtesy, Kontoret for Mejeri Statistisk — Aarhus. 
Manufacture of cheese is practiced chiefly as a side line to utilize 
what little surplus skim milk is not returned to the farm. In 1921 
only 9.7 per cent of the skim milk and 2.4 per cent of the sweet 
milk received at the cooperative creameries was used for cheese. The 
principal aim in cheese manufacture has been to supply home con- 
sumption, but in recent years there has been increased interest in 
cheese production for export. 17 Nearly 1,000 Danish creameries are 
now equipped to make cheese. 
Leaders within the dairy industry have given attention of late 
to possible developments of business in condensed milk and milk 
powder. A cooperative association for this purpose has been formed 
17 According to the Bilag til Beretning. 1922, issued by the Kontoret for Mejeri Statistik, 
Aarhus, "The cheese production last year (1921) is estimated at 77 million pounds and 
during .the year April, 1921, to March, 1922, the Danish ch:ese export was 27.2 million 
pounds/' 
