Publisher's Synopsis
Excerpt from Essentials for the Successful Operation of a Local Creamery
One of the first matters to be considered is, What. Is the minimum volume of cream required for the successful Operation of a cream ery? This question can not be answered with a. Definite figure, though a considerable volume is necessary if the Operating ex pense per pound of butter is to be kept reasonably low. Under normal conditions the larger the volume of product handled within certain limits, the less will be the manufacturing expense per pound. For example, a creamery manufacturing 500 000 pounds of butter a year usually Operates at a smaller expense per pound than one making oay pounds a. Year.
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