FACTORY MANAGEMENT.

Hawera Star, Volume XLV, 3 February 1926, Page 7

FACTORY MANAGEMENT.

POINTS WORTH NOTING

The following paper was read hy Mr ■ -\ F Neilson. Dominion secretary <>l < New Zealand Dairy Factory Managers’ Association, at the annual conlerence j ol' the Taranaki branch, at Patea : The most essential point for making a success oi any industry is efficient management, and Lhis particularly applies to the manufacture of butter and cheese in our dairy factories. A mauaoer's duties cover a very wide sphere, and lie should not only be an expert in llie manufacture of dairy produce, but should he conversant with all other duties in getting the best results obtainable by economical methods. U ith so nuinv different dispositions to deal with a nil -to preserve harmonious relations. a manager must- needs be just, impartial, courteous, and yet linn in his purpose. II milk sent in by a supplier is not up to the mark it is not necessary to Hare up and say that it is putt id. -tinking. etc., which will quickly offend tlie supplier. If the manager impresses him that it is to his interest as well as the manager’s to deliver a good article, advises that the flavour is off. and oilers suggestions or remedies, in most cases he can get the best out of a man. Of course, there are other cases where firmer methods have to be adopted, and this is where tact is required to trv and get bettor result*. .Many are the difficulties that a manager lias to contend with in handling some suppliers, but with tact and sound judgment most of thorn can he led. but an intelligent man will never be driven. If a manager is working in the interests of his company, getting good results by keeping the business Pi such condition that no faults can be found, in the majority of eases lie will gain tlie suppliers’ confidence and have tlie backing of his directors. The old adage,, “Cleanliness is next to godliness.”~is one that should .be kept ahvavfs to tlie fore. T3y keeping the factory bright and clean, both inside and out. bo sets a good example to patrons, and also gives him a backing when dealing with unsound milk or utensils. Strict" supervision should be paid daily to the milk coining in. as this is the starting point for the day’s product .and will he the chief factor in making a good or poor article. T3y starting off with a good raw material and proper methods of manufacture no trouble should he experienced' in producing a first-class, article. and by keeping in daily touch with milk supnlied one has the opportunity of tracing all faulty milk, and can nip any troubles in the hud. The manager is held responsible for the quality of tlie manufactured product from the milk supplied, and it is therefore in his own interests to .see that the raw material should he delivered in a sound condition. A manager is in the best position to educate the supplier, and it behoves the suppliers to take and act on any advice given them, as it is in their interests that it is tendered, and should he received in tlie spirit that it is given, and not. as many sometimes think, as an interference. The various processes that obtain in eheesemnkiug require a close attention to produce a good article in an economical manner. Pasteurising temperatures reouire shrict attention, as any marked fluctuations are detrimental to the resultant eir.rtl. Too low or too high rennetting temperatures should lie avoided, as • Both will cause excessive losses. Violent agitation of th« milk, both before and after rennetting. will cause fat and casein losses, in all eases the less the milk is agitated the better for the cheese. Another point in regard to the pasturisers is that they should not run too fast, and the flow of milk should he regular from the receiving vats. The same rule applies for curds as for milk, in that the less they are knocked about the better. Manufacturing losses can be kept down to a minimum if strict attention is given to all these details. Mechanical losses is another item that does not receive the attention it should,do. This loss on tin average amounts to 12 to 2 per cent, and unless careful methods arc adopted will be much higher than stated. Leaky taps, splash of milk off coolers, fat left on sides of receiving vats, fat from presses, milk scales, etc., all help to create this loss, and much of it can he obviated by close attention in seeing that proper methods are adopted to prevent such losses. The moisture content of cheese has been a much-discussed topic recently, and in many eases has and is still being overdo'ned with the result that a weak-bodied, pasty cheese has been made, impairing the quality and doing a great deal of harm to the reputation •of our produce on the Home markets. .Many companies are under the delusion that they are getting an increased return by this method, but if they went into figures and took into consideration the increased shrinkage that takes place with an abnormal moisture content. together with an inferior quality, tliev would find that a loss instead of a yam is the result. During the past season and part of this buyers of this class of cheese have made big losses through abnormal shrinkage, and the trade are now contemplating, instead of deducting the usual22l,. 1 , per cent for shrinkage..to increase this hy 1 per cent, if not more. This is the point that manufacturers should not loss sight of. Cheese should he made to contain as much moisture as possible without affecting the body or qualtiy of same. Cool curing of cheese should receive more attention than prevails at present in this Dominion. A cheese that has had careful attention right through the manufacturing processes and has been turned out of the pressa Minorline article is. in many cases, spoilt bv being put into hot curing rooms. AVhere water or electrical power is available for driving the freezer dairy communes will find it a profitable’ investment to have temperatures kont under proper control during the hot summer months in the curing rooms. Dooms should he kept dry. well ventilated, and shelves clean and free from mould. Cheese should be turned f |ai!v until ready for crating. Crates should he well made and timber well seasoned, and should not he allowed to got weather stained or carted away in dirtv waggons. Appearance goes a long way" in getting good prices for anything, and more especially perishable produce such as foodstuffs. One of the most important of a manager’s duties is to keen all machinery nerfeet running order. A breakdown for anv length of time in a dairy factory often means a considerable loss, and bv spending a few shillings at tlie n ' ( ,ht time in effecting a renewal or repair will often save your company pounds in the end. and vomself a considerable amount of worry. Engine and boiler room require proper attention. and much waste can ho avoided hv efficient firing of boiler and to see that there are no leakv pines or undue waste of steam. Keen the boiler snick and span like any oilier part, of the machinery should he. Mnnv think that any old thing will do in. the boiler room, hut remember this is generally the main source of power, and should receive proper care and attention. Managers should he able to effect all minor repairs to plant, and companies should see that a proper set and full range of good tools are kept for this purpose.

Dairy companies should also see that their managers are supplied with the lie,st equipment for analysis of butter and cheese. The manager should make frequent tests for moisture, fat and salt content in both products, as it is „ulv by a constant analysis of this nature' that lie knows he is getting the proper results. Many avenues occur in the dairv industry for research work, and bv 'carrying out experiments in the various eases that crop up from dav to dav a manager's duties are made more interesting and educative, and may also tend to increase his company's profits. . Apart from the actual maiiulaotuiintr of dairy produce a manager should Iktvc a fair commercial training to enable him to keep his books in proper onlor. koop account of all expenditure incurred, such as cost ol wood, coal, electric current, cartage, stores,, rmd requisites, etc., which will let him know at all times that the cost of production is being kept within the proper limits. In indenting goods lie should buv in the best markets, and see. that the right value is received for money expended. Do not go for an article because it is the cheapest bei ol e finding out if it is suitable. The cheap a,tTicle often turns out to he the dearest in the end. By using the best ot evoods for creating a good finish to our produce and an attractive appearance often induces the buyer to go a few shillings more per cwt. hut a shoddyloo kin" article, no matter liow good the product itself is, will never command top prices. .... . , In conclusion. 1 would like to point out to all managers the desirability ot keeping the outside surroundings <>• their factories clean and attractive looking, ft is pleasing to note that a firm in the South Island have inaugurated a competition and are giving a substantial prize for the befitke7>t .factory outside. Directors of companies should be only too pleasaed to provide facilities and assist their managers in the beautifying of grounds around the factory, as most factories have a vacant plot that could he made attractive hy planting a few shrubs and flowers, thus creating a more pleasant view and tidy appearance. In fine, the success or failure of a dairy factory depends largely on tlie factory manager, and the remark has often been made whether he always trets the consideration he deserves. It therefore behoves directors of dairy companies to recognise good work being done, as it is only hy a close cooperation between the two that tlie liest results can he obtained.