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Layouts and Operating Criteria for Automation of Dairy Plants Processing Cheddar Cheese

Author

Listed:
  • Tracy, P. H.

Abstract

Excerpts from the report: Automated and highly mechanized operating methods and an improved layout can reduce costs for dairy plants manufacturing cheddar cheese. The purpose of this study is to supply the dairy industry with information and guidelines that will be helpful in (a) increasing the productivity of labor in dairy plants, (b) improving quality by establishing more uniform and better controlled methods of operation, (c) improving working conditions by minimizing the number of jobs requiring difficult and tedious labor, and (d) reducing the amount of plant loss and shrinkage through more positive control of operating procedures. Such information should be helpful in the remodeling of old plants as well as in building new ones. New equipment that has been proved commercially feasible for mechanizing the processes involved in the manufacture of cheddar cheese is described in the report, and the application of electronic control devices for automatic operation is explained.

Suggested Citation

  • Tracy, P. H., 1971. "Layouts and Operating Criteria for Automation of Dairy Plants Processing Cheddar Cheese," Marketing Research Reports 313131, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313131
    DOI: 10.22004/ag.econ.313131
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