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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

Price, Walter V.
Cost of making cheese at four different cheese factories,   pp. 46-51 PDF (1.3 MB)

Page 46

By WALTIX V. PRicE:, Department of Dairy Industry,
University of Wisconsin
There are two fundamental reasons why cheese factories may be
termed successful. They may be operated by skillful makers who
succeed through the efficiency of their manufacturing methods.
Other factories may be successful because the operator may be par-
ticularly skillful in purchasing supplies, in selling his cheese to a pre-
ferred market and in other phases of efficient business management.
But, although we recognize that these factors are responsible for the
marked success of some cheese factories, we have no guide to indicate
how efficiently other factories may be operating in respect to the ideal
or successful plant.
Other industries have been confronted with this same problem and
have attempted to attain a solution by studying the individual opera-
tions in as many factories as possible. The results have been very
good. One has only to consider the effectiveness of the activities of
the International Association of Ice Cream Manufacturers, for ex-
ample, to appreciate the values of such studies. Probably no branch
of the dairy industry has been so zealous in obtaining significant in-
formation nor so generous in making a considerable portion of that
information public property through the trade papers. Certainly the
idea seems to be worth applying in the cheese industry.
A study of cheese factory efficiency has been started by the Univer-
sity of Wisconsin and the State Department of Agriculture** and the
results should be available in published form in a short time. Today
I should like to use some of the results of this study to illustrate a
few of the variable factors which help to determine the efficiency of
business management.
Table 1
Factory-------------     A          B         C          D
Milk received per year,
lbs. -______________4,143,307  3,169,101  6,135,289  1,439,267
Fat in milk, per cent   3.30       3.78       3.61      3.35
Yield per 100 lbs. milk  9.30     10.04      9.95       8.79
Calculated yield -----  9.10      10.00      9.90       8.60
' Represented by H. H. Bakken and the author.
*' Represented by C. N. Wilson.

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