Upon the basis of the calculated cost of manufacturing and at current
prices for the cheese, the following returns should be obtained per 100
pounds of 4 per cent milk, viz, for cream cheese $9, for Neufchâtel
$8.40, and for pimiento cream $8.85. After subtracting the estimated
cost of making the cheese from 4 per cent milk, valued at $2.40 a
hundredweight, there should be a net profit of $6.14 for cream cheese,
$6.22 for Neufchâtel, and $4.45 for pimiento cream. Rent and cost of
marketing are not considered.