COST OF THE MODEL DEPARTMENT SEMIHARD CHE ESE FACTORY USING THE EXAMPLE OF GOUDA CHEESE PRODUCTION .1. BASES AND MODEL-SPECIFIC FACTOR INPUT

Part 1 presents the bases and the specific factor input of the model d epartment ,,semi-hard cheese factory''. In the 6 subdivisions pre-stor age, curd preparation and pressing, brine bath, cheese treatment and r ipening room, packaging as well as cold store prior to delivery and sh ipping a Gouda cheese (rind-ripened, 12 kg/loab) was produced and exam ined for the costs incurred. For determining the model costs 4 models were constructed, whose capacities regarding vat milk processing range between 8.000 and 48.0001/h. As a function of capacity utilization ra te, simulated for values between 21 and 100 %, the costs for cheese qu antities between approximately 5.100 and 30.800 tons of cheese/year ca n be determined. According to the predetermined capacities the technic al preconditions for the individual subdivisions must be defined model -specifically, the technical division layout being adapted to a reduce d capacity utilization (33 % output). This work will be continued with part 2 ,,results and interpretation of the model calculations'' in No 3 (1993) of this periodical.