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Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-second annual convention November 15, 16, 1933 assembled in the Eagles Auditorium Sheboygan, Wisconsin
(1934)

Damrow, E. C.
The cost of making cheese at present,   pp. 38-45 PDF (1.5 MB)


Page 38


38     WISCONSIN CHEESE MAKERS' ASSOCIATION
cows and by using less cream on Sundays and at strawberry picking
time. Which cows should be eliminated from the patrons herds? I
would say, Low testers, some old cows, crippled cows, aborters, and
sterile cows, sick cows, broken hips, and big kneed cows, cows with
udder trouble, and those which are not paying their way. The She-
boygan County Agent, Mr. S. Mathiesen, said:
1. The cheese maker wants higher testing milk to make better
cheese, as milk over 3% test.
2. The old cows which are not kept for brood cows should go to the
block.
3. Diseased cows' abortion have cut the milk production % to 'A
and a loss of calf crop.
If the cheese maker could get his patrons to pool their herds, they
might get the abortion blood tests made by their local veterinarian at
a very low cost per herd. The cow testing association will help take
the guess work out of dairying.
DISCUSSION
MR. BRUHN: What is the cost of testing for abortion or disease?
MR. CRAMER: It depends upon the size of the herd and the distance
the veterinarian would have to travel. If you have several in the
group you can cut the price considerably, I don't know how much. I
wouldn't dare to make a statement. We have a herd of 23 cows on
record that made a production average of something over 300 pounds
of feed and the herd brought in about $375 above the cost of feed.
Ten of those cows brought in $485 above the cost of feed or the rest
of the cows in the herd and the three other cows made that loss which
was involved in that herd. Now with the larger number of cows
there, there are probably more unprofitable cows.
THE COST OF MAKING CHEESE AT PRESENT
By E. C. DAMROw, Fond du Lac, Wisconsin
Your secretary has again requested me to give a report on the
present cost of making cheese; so I have tabulated a list of all the
equipment and supplies required in an up-to-date cheese factory, as
of November 1 this year.
There are various ways of figuring the cost of making cheese, de-
pending on how the factory is operated. For example, in one co-
operative factory, the cooperative company may own the building
only, and the cheese maker has to furnish the machinery, tools, sup-
plies and labor; while in another cooperative factory where the farm-
ers own the factory and equipment, the cheese maker is only required
to furnish the supplies and labor. The type I considered in this
"Cost of Making Cheese" is one in which the cooperative
company
owns everything-building and equipment, furnishes all supplies, and
hires a cheese maker who just furnishes the labor.
In this type factory, the cooperative organization also has to furnish
the family residence for the cheese maker. This is also covered in the
report, together with all fixed expenses, such as insurance, taxes, inter-


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