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MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES 11 
MARKETS AND PRICES 
In cities where large industrial concerns employ foreign labor 
there is already a good demand for cottage cheese, and a satisfactory 
market usually can be developed in other cities or localities. The 
market demands and prices fluctuates considerably with the condition 
of the milk supply and the season of the year. An overabundance of 
milk makes more skim milk available for cottage cheese, thus tending 
to lower the price. As a whole the best market at the most favorable 
prices is afforded during the winter, with the Lenten season calling 
for the heaviest demands. A lighter market in the summer season 
may be attributed to a greater supply of available skim milk and to 
the fact that warm weather makes it more difficult for dealerg to 
handle the cheese, and in some cases prohibits the trade. Dealers 
who make a specialty of handling cottage cheese assert that they are 
in position to buy and dispose of large quantities of the product 
throughout the year, the price to be governed by the quality of the 
cheese and the condition of the milk supply. 
The Grove City Creamery began the manufacture of cottage cheese 
for the purpose of utilizing skim milk and buttermilk to the best , 
advantage, and providing a market, at an attractive price, for the 
skim milk of those patrons who wished to leave it at the creamery. 
The business was begun in a small way, and because of other outlets 
through which the raw material could be disposed of to fairly good 
advantage no organized effort was made to develop a market that 
would take care of the increased receipts of skim milk. At Grove 
City the winter price received for the cheese without the addition of 
cream, packed in cans or tubs furnished by the buyer, varied from 
4 to 6 cents a pound f. o. b. the point of manufacture. The whole- 
sale price received for smoother-grained cheese to which cream had 
been added at the rate of 1 pound to 10 of cheese, and which yielded 
from 17 to 18 pounds per hundred pounds of milk, packed in the 12- 
ounce, single-service containers, was 8 cents a package net at the 
creamery, or at the rate of 1024 cents a pound. The 12-ounce car- 
tons, including the shipping box, cost slightly less than 2 cents apiece. 
When filled with cheese of good quality they retail ordinarily for 
from 10 to 12 cents. The demand for cheese packed in the single- 
service containers is from the grocery stores and meat markets in 
the near-by towns. 
It is very desirable that a uniform quality of cheese be made at all 
times in order that the trade that has been built up may be retained. 
SUMMARY 
Cottage cheese made from a good quality of skim milk is a most 
palatable and nutritious article of food. 
Good raw material is essential for making a good product. 
The pasteurization of skim milk is recommended, because it in- 
sures a food free from all danger of disease-producing bacteria, 
and gives more favorable conditions for the manufacture of a uni- 
form, high-quality cheese. 
The main equipment necessary for making cottage cheese from 
pasteurized skim milk consists of a pasteurizing outfit and a channel- 
bottomed Cheddar-cheese vat. 
