American Cheese Society Des Moines, IA 2016
Transcript of American Cheese Society Des Moines, IA 2016
![Page 1: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/1.jpg)
American Cheese SocietyDes Moines, IA
2016
David SandelmanJDS Consulting
Neville McNaughtonSanitary Design Industries
![Page 2: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/2.jpg)
Breaking the Cycle
This is the way we’ve always done it
This is why we
do it this way
![Page 3: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/3.jpg)
Historically Local Conditions Dictated Style
![Page 4: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/4.jpg)
History Teaches Us
ORIGIN: Normandy, FranceSTYLE: Very soft, aged on straw in farm creameriesCELLARS: Damp and DraftyTEMP: Moderate
Camembert
![Page 5: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/5.jpg)
History Teaches Us
ORIGIN: British IslesSTYLE: HardCELLARS: Damp and DraftyTEMP: Cool
![Page 6: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/6.jpg)
History Teaches Us
ORIGIN: ItalySTYLE: HardCELLARS: DraftyTEMP: Warm to Cool
![Page 7: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/7.jpg)
Not all cellars are created equal
Cheddar, UK Burlington, VT28
21
-12
2
![Page 8: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/8.jpg)
Not all cellars are created equal
Parma, Emiglia Roma Seattle, WA
26
30
1-1
![Page 9: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/9.jpg)
Breaking the Cycle
This is the way we’ve always done it
This is why we
do it this way
![Page 10: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/10.jpg)
One of mankind’s greatest architectural innovations (for holding up a ceiling)
A beautiful expression of symmetryFunction versus Fashion – Unintended Benefits?
A Brief History of the Arch
![Page 11: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/11.jpg)
Cheeses were a product of the environment and empirical
knowledge of cheese makers
Survival of the Fittest
![Page 12: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/12.jpg)
Cheese Making
Procedures
Limits of aging environment
Survival of the Fittest
Survival was insured by adapted techniques like:
Salt Water Washing Low humidity drying Heavily salting
![Page 13: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/13.jpg)
But times have changed…We want to produce the same cheese consistently –
everywhere & anytime
We can control our make procedures & our aging spaces
Survival of the Fittest
![Page 14: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/14.jpg)
Cave: a large underground chamber, typically of natural origin in a hillside or cliff
Cellar: a room below ground level in a house, typically one used for storing wine or coal
Aging Space: a room above ground level used for aging cheese or meat
Call it what you want…It is the function that is critical
What’s In a Name
![Page 15: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/15.jpg)
Fail to Plan = Plan to Fail
Understand What Your Cheese Needs to be Happy
• Temperature• Dew Point/Vapor Pressure• Air Movement/Air Rolls• Air Changes
![Page 16: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/16.jpg)
Set Your Spec – Then Design
GOUDA56°F
85% RHAir Rolls ?
Air Changes 1-2 DailyFloor & Ceiling R = Min 30
CAMEMBERT54°F
94% RHAir Rolls ?
Air Changes 2-4 DailyFloor & Ceiling R = Min 30
![Page 17: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/17.jpg)
Movement•Recirculation of existing air and
everything that is in it (microbes, etc…)
Make Up or Air
Changes
•Introduction of fresh air & discharge of unwanted gases (conditioned or not)
Clearing The Air
![Page 18: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/18.jpg)
Blown Away by Air Changes
Camembert Room = 3 Air Changes Per Day
10 x 20 room with an 8’ ceiling =1600 cubic feetMove/replace 4800 Cubic feet of air per day (1600 x 3)
200 cubic feet per hour (4800/24hr) or 3 cubic feet per minute (CFM)
Computer Fan40 CFM
Or 15X more than required!
Bathroom Exhaust Fan60-100 CFM
Or 20-30X more than required!
![Page 19: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/19.jpg)
Too Much Make Up Air
Adding Unconditioned Air Can Lead To Unintended Consequences
System/Space stability can be compromised If it is not tempered…it is NOT part of the system Different cheeses require different conditions
Consider This:What happens in cheeses like Gouda & Parmesan vs
Roquefort & Camembert is night and day
Gouda & Parmesan are almost anaerobic vs Roquefort & Camembert which are Microbial and Fungal
![Page 20: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/20.jpg)
Air Movement (Rolls)
Camembert Room = 5 Air Rolls per Hour10 x 20 room with an 8’ ceiling =1600 cubic feet
Roll 6400 Cubic feet of air per hourThat requires a fan with a capacity of 110 cubic feet per minute (CFM)
Fantec 110137 CFM
2 Fan Evaporator2000 CFM at full speed
![Page 21: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/21.jpg)
The Ideal Room
Exhaust/WasteRemove from
lowest point in the room
Controlled Make Up Air
Filtered & Conditioned for Temp and Dew
Point
![Page 22: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/22.jpg)
The Ideal Room Temperature Dew Point
Controlled Air Movement No condensation to drip
and contaminateMake Up Air
Control the Internal Space Inside the “Envelope”
![Page 23: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/23.jpg)
The Compromised Room (typical)
Temperature∗Dew Point
∗Controlled Air Movement∗No condensation to drip and
contaminate Make Up Air ?
Loss of ControlInside the “Envelope”
![Page 24: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/24.jpg)
Think ‘Aging Room Envelope’
OutsideWalls
Non PorousVapor Tight
Monolithic Walls(sealed to floor)
![Page 25: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/25.jpg)
A Dry Floor: Is desirable
Low microbial load A cleanable drain
Properly sloped to drain Works with environmental
control – not against it
Control From the Ground Up
The Ground is an Uncontrollable Source of Vapor Pressure
![Page 26: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/26.jpg)
Monolithic (non porous) walls & ceilings are critical to controlling vapor pressure in the aging space
Understanding Walls & Ceilings
Outside – Wet ConditionsDry Bulb Temp 85°FDew Point 77°FVapor Pressure 31.61mb or 0.46 PSI
Outside – Dry ConditionsDry Bulb Temp 20°FDew Point 14°FVapor Pressure 2.86mb or 0.04 PSI
Desired Conditions Inside Room Everyday
Dry Bulb Temp 50°FDew Point 48°F
Vapor Pressure 13.21mb or 0.19 PSI
![Page 27: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/27.jpg)
• Optimal wall materials are non-porous – Isolate the space
• Mold never belongs in your walls
Do I Need a Vapor Barrier on Both Sides of My Wall!?
![Page 28: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/28.jpg)
But I do get good results, sometimes!
Even a broken clock gets it right twice a day!
For an aging room it is twice
a year.
![Page 29: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/29.jpg)
Consistent Control of the Aging Space
It is all relative!
![Page 30: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/30.jpg)
Taking Control…Which 93% Would You Like?
Temperature F 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60C 4.4 5.0 5.6 6.1 6.7 7.2 7.8 8.3 8.9 9.4 10.0 10.6 11.1 11.7 12.2 12.8 13.3 13.9 14.4 15.0 15.6
Dew Point F40 4.4 100% 96% 93% 89% 86% 83% 79% 76% 74% 71% 68% 66% 63% 61% 59% 57% 55% 53% 51% 49% 48%41 5.0 ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 71% 68% 66% 64% 61% 59% 57% 55% 53% 51% 49%42 5.6 ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 71% 69% 66% 64% 61% 59% 57% 55% 53% 51%43 6.1 ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 71% 69% 66% 64% 62% 59% 57% 55% 53%44 6.7 ---- ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 71% 69% 66% 64% 62% 60% 57% 55%45 7.2 ---- ---- ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 72% 69% 66% 64% 62% 60% 58%46 7.8 ---- ---- ---- ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 72% 69% 67% 64% 62% 60%47 8.3 ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 72% 69% 67% 64% 62%48 8.9 ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 74% 72% 69% 67% 65%49 9.4 ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 89% 86% 83% 80% 77% 75% 72% 69% 67%50 10.0 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 86% 83% 80% 77% 75% 72% 70%51 10.6 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 86% 83% 80% 77% 75% 72%52 11.1 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 86% 83% 80% 78% 75%53 11.7 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 86% 83% 80% 78%54 12.2 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 87% 83% 81%55 12.8 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 87% 84%56 13.3 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90% 87%57 13.9 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93% 90%58 14.4 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96% 93%59 15.0 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100% 96%60 15.6 ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- 100%
![Page 31: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/31.jpg)
Both are 90%...
90%
90%6 oz18 oz
![Page 32: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/32.jpg)
Both are 6oz...
20%
90%
6 oz 6 oz
![Page 33: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/33.jpg)
Start ThinkingDew Point!
(aka Vapor Pressure)
![Page 34: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/34.jpg)
Psychrometrics Made Easy in Aging Rooms
![Page 35: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/35.jpg)
Vapor Pressure & Dew Point are related
e= 6.11 x 10(7.5 xT d /237.3+ T d )
e = Vapor PressureTd = Dew Point Temperature
If we know the Vapor Pressure we know the Dew Point
If we know the Dew Point we know the Vapor Pressure
![Page 36: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/36.jpg)
Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water.
Definition of aw:Where p is the vapor pressure of water in the substance, and
p₀ is the vapor pressure of pure water at the same temperature.
Water Activity
aw= p / po
![Page 37: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/37.jpg)
Which Bottle is colder?
![Page 38: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/38.jpg)
Which Mug is Hotter?
![Page 39: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/39.jpg)
What is going on here?
![Page 40: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/40.jpg)
Is there more air pressure in the Bottom or in the Top of the Tire?
![Page 41: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/41.jpg)
It's Only Flat on the Bottom!
This is what happens when the pressure is greater on the inside then the outside, and there is a way for the high pressure side, (inside the tire) and low pressure side (outside the tire) to equalize.
![Page 42: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/42.jpg)
Why Monolithic Walls?
OutsideWalls
Non PorousVapor Tight
Monolithic Walls(sealed to floor)
![Page 43: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/43.jpg)
Vapor Pressure in Your Aging Space
Aging Space
Desired Conditions in Room Dry Bulb Temp 55F Dew Point 52F Relative Humidity 90% Vapor Pressure 13.21mb or
0.19 PSI
![Page 44: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/44.jpg)
Vapor Pressure in the Winter
Aging Space
Outside Winter DayDry Bulb Temp 20FDew Point 14FRelative Humidity 80%Vapor Pressure 2.86mb or .04 PSI
Desired Conditions in RoomDry Bulb Temp 55FDew Point 52FRelative Humidity 90%Vapor Pressure 13.21mb or 0.19 PSI
![Page 45: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/45.jpg)
Vapor Pressure in the Summer
Outside Summer DayDry Bulb Temp 85FDew Point 77FRelative Humidity 80%Vapor Pressure 31.61mb or .46 PSI
Aging Space
Desired Conditions in RoomDry Bulb Temp 55FDew Point 52FRelative Humidity 90%Vapor Pressure 13.21mb or 0.19 PSI
![Page 46: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/46.jpg)
Where's the Water Going?When Evaporator Coil is in a Typical Space
Room Conditions = Compressor OnDry Bulb Temp 53F
Dew Point 30FVapor Pressure 5.6mb or 0.08 PSI
Coil Conditions = Compressor RunningDry Bulb Temp of Coil 28F
Dew Point 28FVapor Pressure 5.2mb or 0.08 PSI
Desired Conditions of SpaceDry Bulb Temp 55F
Dew Point 52FVapor Pressure 13.21mb or 0.19 PSI
Outside Summer DayDry Bulb Temp 85FDew Point 77FVapor Pressure 31.61mb or 0.46 PSI
Outside Winter DayDry Bulb Temp 20FDew Point 14FVapor Pressure 2.86mb or 0.04 PSI
![Page 47: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/47.jpg)
Where's the Water Going?When Evaporator Coil is in a Typical Space
Room Conditions – Compressor OffDry Bulb Temp 56F
Dew Point 77F Summer / 14F WinterVapor Pressure 13.21mb or 0.19 PSI
Coil Conditions = Compressor OffDry Bulb Temp of Coil 55F
Dew Point NoneVapor Pressure Same as Room
Desired Conditions of SpaceDry Bulb Temp 55F
Dew Point 52FVapor Pressure 13.21mb or 0.19 PSI
Outside Summer DayDry Bulb Temp 85FDew Point 77FVapor Pressure 31.61mb or 0.46 PSI
Outside Winter DayDry Bulb Temp 20FDew Point 14FVapor Pressure 2.86mb or 0.04 PSI
![Page 48: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/48.jpg)
The Annual Cycle
Increasing Dry B
ulb Tem
peratureD
ecreasing Dry B
ulb Tem
perature
Decreasing Dew Point Temperature
Increasing Dew Point Temperature
Winter
Summer
![Page 49: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/49.jpg)
Proper Control
1. Control the outside ambient conditions impacting aging room. Room constructionOutside air management
2. Independent control of Dry Bulb and Dew Point3. Fully modulating control of Dry Bulb and Dew Point
![Page 50: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/50.jpg)
After Proper Control
![Page 51: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/51.jpg)
Proper Design & Drains
Non Porous Construction
Seals, Insulation & Vapor Barriers
Sanitary Air Management
Controlled Temperature & Dew Point
Higher Profit
Sound Building At Every Step Pays Off
Less…WasteManagement HasslesRework
Floor
Wall &Ceiling
SealedEnvelope
Air
Control
Results
![Page 52: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/52.jpg)
The Final Value of
Your Cheese
Labor
Aging
overhead
Milk
The Value Mix
![Page 53: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/53.jpg)
A Not So Simple Equation
YOUR AGING SPACE
MILK
LABOR
OVERHEAD
Aged Cheese To Market3X Inputs
Your Aging Space multiplies the value of your inputs significantly
![Page 54: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/54.jpg)
The Least Expensive InvestmentBrings High Returns
HTST Room $650/Sq Ft
Mechanical Room$350/Sq Ft
Production Room$500/Sq Ft
Proper Aging Space (20x10x8)$63-$135/Sq Ft
![Page 55: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/55.jpg)
Can I Afford NOT to Fixmy Aging Space?
CONSIDER THIS:In the Aging Space – where our cheese spends most of its life, we spend the least dollars and realize the most value
50,000 lbproduction
annually at $10.00 Wholesale Selling
Price
7% Unsaleable product due to unstable aging
conditions
3500 lb = $35,000Lost Topline Sales
in One Year
About $11,000 Lost Gross Profit
in One Year
![Page 56: American Cheese Society Des Moines, IA 2016](https://reader033.fdocuments.net/reader033/viewer/2022053104/6291c0aff1af9e10c20b564d/html5/thumbnails/56.jpg)
Discussion