Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-07-31
OUR GEORGIA CHEESE
MINISTRY

INDUSTRY
We are making cheese in Georgia!
u question the correctness of this
tement? Well, it is fact, new
neless, and it means much to our
e. For years, it was believed that
ese could not be made either sat.
actorily or profitably in the south
t. For some reason, this doctrine
pms, to have been accepted at it's
e value. In the spring of 1918,
viewer, an effort was made to es-
fish a cheese factory in the noun
lous section of northwest Georgia.
excellent product was made. So
ID, In fact, that it took the blue
bon over the cheese exhibited by
eral other states. This created an
usual interest on the part of those
cerned with this enterprise, and
Fas determined, as result of the
cess obtained in that section, to
If cheese could not be manufac-
ed successfully throughout the
dmont plateau of Georgia. Many
iculties and obstacles had to be
and overcome; but, in the end,
erlmental factories were organ
at Powder Springs, West New
Rockmart, and Lexington These
titutions have all been success
and, as a result, are making
csc of a very superior quality,
ich is finding a ready and profita-
market through local channels.
10, we are at last we'll on our
to the development of a great,
", agricultural industry in Geor-
that will supply our people with
Tholesome and desirable food and
Ike them independent Of other Sec
ns of the country in so far as
supply of cheese needed for
ne consumption is concerned.
nm this, it should not be con-
ded that a cheese factory can
established anywhere, even
ugh the cost may be moderate
compared with that of building a
hmery.
he first thing necessary to the
Enlistment of a cheese factory is
make certain that there is an
ndant supply or milk available
ess this is, done, failure will sure
attend the efforts of those con-
bed with such an undertaking.
Would therefore like 10 suggest
our readers be we'll advised as
the suggestions made by Profess
l.. H. Marlatt along this particu-
line. He has pioneered the Geor-
cheese industry up to its pres'
development and certainty IS in
ition to offer the best advice
|ainable in reference 10 this rar-
liar subject.
Before undertaking 70 tn:id the
tory, a careful canvass OF the
EmCn;ty should be ma ia to fine
how much milk can be furnished.
product of at least 1iG milk
IS should be pledged with good
spects of securing al Increase II
number. With supply of
20 pounds of milk daily, Inc cost
manufacture is between five and
cents per pound. IL the volume
milk could be increased tc 5000
nds daily, the featuring cost
pound of cheese could be re-
led to about two and one-half
is per pound. This MUS be DONE
erwise, do not attempt to build
csc factory.
o make good cheese the milk
st be delivered 10 the factory as
n as possible ate production,
must be in a good, sweet con-
on. Unless the roa rs are eXcep-
hally good, no attempt should be
de to haul the milk more than
ee or four miles - the factory
cost of hauling lcng distances
serious consideration, and long
Ills in warm Weather over rough
DIS cause detericrI $:Tn in the milk,
ich will detract front the quality
the cheese and decrease the yield
|m the milk
he success of a cheese factory
lends largely upon the ability Of
cheese maker to make friends
his patrons. to win their conf
ce, to be able to satisfactorily set
all complaints, and to convince
patrons that they can always
mt on fair treatment.
cheese factory cannot be made a
cess without the active co-opera-
of the farmers of the commu-
E in which it is located. When
farmers want the factory and
cooperate to interest others in
project, success will be much
re readily secured than by any
er means. In sections where
mers can be counted upon to co.
erate. 1t Is undoubtedly the best
n 10 start q cooperative plant:
factory to be owned and run by
farmers, the expenses of the
MT to lie paid f. ON the sales of
product, and a small amount laid
de to cover depreciation, or to
m a sinking fund: the remainder
be used to pay the farmers for
milk furnished
When a community decides TO
Id cheese factory, the Georgia
e College of Agriculture fur.
hes plans for building and also a
to supervise the installing of
equipment. teach local men to
ne cheese, and render any other
vice needed, free of charge
requires about ten pounds of
x to make one pound of cheese.
tn cheese selling ac 80 cents per
und. this means that milk would
worth about SO per 100 pounds
en- made into cheese. BY deduct.
:, live cents per pound for manu-.
fturing, it leaves $3.50 per 100
lnds net for milk. If the milk
ted four per cent butter fat. this
Ruld mean that the farmers would