Proposal talk:Creamery

Lifecycle restriction

Hi and thank you for this proposal.
I've noticed the proposed tag includes a lifecycle prefix. Are creameries all closed now? If not, I think we'd better discussing about general concept, and then add an existing lifecycle prefix when applicable in general use, wouldn't you?
As a not knowledgeable person about this particular topic, I wonder how relevant it could be to define a tag about possibly mostly destroyed facilities Fanfouer (talk) 21:16, 19 September 2021 (UTC)

Not all of them are closed now, there are still or are new cheese factories and ice-cream factories and large creameries/ dairies (operator=Glanbia) around. I wasn't planning to map destroyed buildings, because they wouldn't be there any longer and the rubble be cleared away a long time. There might be the odd ruin like the one in Timogue, Co. Laois, but all the other examples I have seen in real life or in photographs in the list on buildingsofireland.ie still have their roof.B-unicycling (talk) 22:49, 19 September 2021 (UTC)

Political references

I believe that references to armed conflict are divisive and should not be part of OSM. Please remove the paragraph. Jnicho02 (talk) 21:57, 19 September 2021 (UTC)

Still insensitive to make unnecessary references to the conflict in Ireland, whether you include citations or not. Jnicho02 (talk) 08:15, 22 September 2021 (UTC)

I'm only trying to explain their historic and socio-historic relevance. Would you delete any reference to violent history from castles/ battle grounds/ POW camps, because someone might get get offended by the past? B-unicycling (talk) 13:46, 26 September 2021 (UTC)

International Application

Speaking from Austria, the closest is the "Molkerei", the term contains "Molke" which is perhaps "Whey" in English, the opposite of cream. Ordinary industrial buildings, nothing special by themselves. Small scale, it is called "Sennerei", will fit in a hut, so to say. --Hungerburg (talk) 23:11, 26 September 2021 (UTC)

I've been talking to a dairy farmer who tells me that the later, co-op creameries often also had a little laboratory on site, where they tested the milk for tuberculosis (I think). Btw, it is interesting that the German name refers to the other product of the process that happens in the creamery, the more watery stuff that's left when the cream has been extracted from the milk. B-unicycling (talk) 08:19, 27 September 2021 (UTC)

Well, technically, Molke/whey is what is left over from making cheese. What is left over from making cream is skimmed milk, if I have got the right term. When butter is made from cream, buttermilk is what is left over. Cheese can be made from cream or whole milk. Whey can still be used to fatten pigs. Back on topic: Here, cattle spend the summer in the mountains, so the grass from the valley can be spared for winter. Historically, the milk gathered was turned into mostly cheese but also butter in a separate building (the Sennerei) on site, such it became a (more) durable good; cream being only intermediate product. The practice remained alive, even getting a boost from direct marketing efforts. I don't think though, this will match "creamery"? That is supposed to mark industrial size facilities? Might be a nice add-on, to differentiate buildings in such settings: we have house, barn, cowshed, sty etc, now creamery too? Btw. nowadays a laboratory is built into the lorry, that fetches the milk from the small farmyards, even before mixing with the rest in the tank container and carrying to the industrial facility.--Hungerburg (talk) 22:10, 7 October 2021 (UTC)