The Barre daily times. (Barre, Vt.) 1897-1959, 1922-01-21
RAISE THE EFFICIENCY
or THE CREAMERIES
Make d Study Of Local Conditions and
Follow Definite Plans to Meet
Present-Day and Future
Problems.


Problems.
The creamery manager or owner
should make careful study ut. this
time Of those factors which relate 70
the efficiency Of factory operation: the
raising OF the standard in quality OF
products. and should lay plans for a
greater development Of business, using
every effort to return TO the patrons
the greatest possible value for their
dairy products The farmer who re-
ceiycs a reasonable profit from his
dairy will be encouraged TO 20 more
and more into dairying as business,
You have taken inventory of the
amount of supplies you bad on hand
Jan. l., the amount of business done
during the past year, showing the as
sets and liabilities, and you know IN
general way how the business stands.
But, why not 90 step farther and
take stock Of those factors or prob
lens which might improve or pave the
way for even better and more profit-
able business in 1922 and future years
II is Of value to yourself as well as to
your patrons to make a thorough
study Of your local conditions and fol-
low definite plans to meet the present
day and future problems. The most
successful creamery operator to-day Is
the man who devotes his time and en-
ergics to the problem Of how the fac
tory should be operated ct the present
time and its future development sup
plying his trade with the kind and
quality of goods for which there is a
demand, rather than concerning him
self with Che operating methods and
quality of goods in vogue ten, twenty
and thirty yeaEs ago.
A statement recently made BY Henry
Ford brings ont a point worthy Of
thought, which is as follows: Make
up your mind that you are going to
give your employer the very best in
you for Just one day. Work without
Thought OF more pay or promotion, and
maybe you will get such a start You
can't stop. You will learn more about
your business by undertaking big
difficult task than by any other meth
cd. Never forget that the price OF sue
cess in any line is persistent effort.
There is not factory that operates
100 per cent efficiently. The question il,
however, where can you improve in the
management that will increase the eff
cheney Of operation, improve the stand
ard In quality Of products, and be OF
greater service in developing Your i'm
mediate local territory In addition to
the physical inventory and a study
YOU will make Of the financial state
ment the following suggestions are
offered for consideration:
/. Does your business show growth
in volume and patronage?
2. What have You returned to the
patrons for each dollar Of gross salesg
.. OF the total operating costs, what
il the percentage cost on gross sales OF
labor, power, fuel, packages, etc.
4. Do you grade your milk and cream,
and pay for the same according to its
quality, or do you pay one price re.
gardless Of price at which you can sell
the poor qualitys Can you build up a
high standard Of quality by the latter
method. and is it fair to those patrons
who deliver good quality productg
). How many of your patrons have
or will store, sufficient ice for cooling
milk and cream during the hot sea
son?
&. Can you assist your patrons in
any way that will be helpful in stand.
ardixing dairy sanitation and methods,
such as withdrawing of stables, care
and cleaning of milking machines, ster-
liking utensils. building separate milk
rooms and cooling apparatus for han
ding milk immediately after milking,
and supplying through the creamery
sanitary milk strainerss
I. How many pure bred bulls and
cows have you in your sectioni Have
Won a COW testing association that will
give information to your patrons on
cost Of milk production and unprofit-
able cows
8. Would your patrons not realize
greater returns from his dairy by keep
ing part or all of the skimmilk at the
farm for feeding stock and building up
the soil through the greater fertilizing
value
o. Can you assist in any way in re-
ducing the hauling cost of the product !
from the farm to the factory
10. Is the arrangement of the equip |
ment in your plant and the methods |
used in handling all the products such |
that viii make for the most efficient |
operation and production of the best
quality of products
IL. Do, YOU know each day the total |
Of butterfat purchased in milk
fat sold or made into varions manu-
featured products What is percentage
Of mechanical butterfat loss and can il |
not be reducedY .
~. Are you utilizing exhaust steam
IN pasteurization. wa shing,- heating and
boiler feed purposesy
l3. Do you make regular butter
moisture tests, regulate the tempera
lures Of cream, control butter coinpo-
sition, and obtain profitable legal
Of overrunf
IL. Have you arranged TO store suftj-
rient ice for use in the creamery |
the summer seasonf
-. Are you marketing your products
to the best advantages
10. Are your creamery surroundings,
and equipment in a sanitary
at all times
IL. Have you studied your problem
Of surplus and how you win handle |
these products 20 the beet advantage \
Is. DO you leave your factory in a
sanitary. condition every day,