Archive image from page 194 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 CHAPTER XX. ICE-CREAM FACTORIES. Local Creameries. — The farmers' co-operative cream- ery of to-day is in keen competition with private enter- prises that as a rule have a much larger working fund than the local creameries. These private enterprises are usually managed by


Archive image from page 194 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 CHAPTER XX. ICE-CREAM FACTORIES. Local Creameries. — The farmers' co-operative cream- ery of to-day is in keen competition with private enter- prises that as a rule have a much larger working fund than the local creameries. These private enterprises are usually managed by better business methods, are better located Fig. 43.—View of Collins Bros.' ice-cream freezing room. (Ice Cream Trade Journal.) in relation to the markets, and, in most cases, are doing business on a larger scale than the local creamery plant. It therefore behooves the local creamery to adopt modern business methods, to cater to the markets and to find the most profitable method of disposing of their products. 173


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