Bega Cheese

The Bega Cheese started on the Bega Valley on 1850s, and expanded to Bega Cooperative Creamery company. The Bega the factory started its butter production on 1900. The company operate as cooperative business, create a mutual understanding and cooperate well with the employees that makes the company experienced steady growth and shareholders were encouraged to participate and collaborate to achieve mutual benefits. Bega Cheese has not only provided benefits for its members, it has also enhanced the entire dairy industry in Bega and has improved the prosperity of the wider community. Every success and growth gained by Bega Cheese has been driven by its managers and welcomed by its shareholders. The impact from the cooperative- ness is, it is difficult for the company to create competitive environment and the Chairman stated that it is important for organisations not to be devoted to any one structure for the wrong reasons. The success of the company is the combination of tradition and innovation. People in the company believes that their products maintained the popularity because of the flavour, texture and taste while the company also involved in the strict food safety standards and quality parameters, underscored by the Hazard Analysis and Critical Control Points (HACCP) system. It is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention. That is why, the Bega Cheese products regularly recognised through the many gold medals and blue ribbons that it wins at Royal Agricultural shows. For the production and manufacturing growth, the company started with the Alfomatic cheddaring machine, which included in-line milk standardisation and upgraded milk separator capacity. Then, the organisation built new maturation cool rooms. Moving beyond its immediate products, the organisation’s managers began t o focus on using all the components of milk supply, in