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Automation in the Cheese Industry: A Review¹

Department of Food Science, University of Wisconsin, Madison, 53706

ABSTRACT

The use of mechanized systems in the manufacture of cheese is prompted by several factors, including the possibility of producing a more uniform product, reduction of bacterial contamination, and reduction of manufacturing costs. Of these factors the last, and principally labor costs, have given the greatest impetus to mechanization. The importance of labor costs in cheesemaking varies with the variety of cheese, but is a major cost item for all varieties. Wages plus administrative costs constituted 37.0 to 44.6% of total processing costs of Cheddar cheese in recent surveys (19, 28) in New Zealand and Wisconsin (Table 1). Administrative costs were included in labor, since wages for eheesemaker-owners of small factories were listed as such costs in some operations. The higher percentage for labor costs when all types of cheese were considered in Table 1 resulted from the handling required for small styles of Cheddar cheese. Supply costs were approximately equivalent to labor costs in both New Zealand and Wisconsin.

¹ Presented at the Sixty-fourth Annual Meeting of the American Dairy Science Association, Minneapolis, Minnesota, June 23, 1969.