Milk, cheese and butter, a practical handbook on their properties and the processes of their production . of which isleast liable to interference from the milk carriers. The bottom (a) ofthe receiver (Fig. 64) is made to slope towards the discharging valve b,which is lifted by the chainc, and held up by hooking tothe side so as to allow of asafe flow. Two hooks at ahalf-inch apart will allow forthe variations in flow, whichare safe uith larger or smallerquantities, avoiding end of the chain is se-cured to the edge of thevessel. On either side ofthis small platform, steps3, 4 (Fig. 62
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . of which isleast liable to interference from the milk carriers. The bottom (a) ofthe receiver (Fig. 64) is made to slope towards the discharging valve b,which is lifted by the chainc, and held up by hooking tothe side so as to allow of asafe flow. Two hooks at ahalf-inch apart will allow forthe variations in flow, whichare safe uith larger or smallerquantities, avoiding end of the chain is se-cured to the edge of thevessel. On either side ofthis small platform, steps3, 4 (Fig. 62), lead to thelower platform, office, andlaboratory, the whole of whichare enclosed by a partition5, which is boarded up to theheight of three feet, and glazed above, giving those occupied in either a clear view of the cheese-making room, at the same time cutting off the external air from it. The office is so placed as to be convenient for booking milk figuresas given from the weigher, and for ready access to any persons deliver-ing milk who have also other business to transact. It contains a counter. Fig. 64.—Milk Receiver. 152 MILK, CIIEESK, AND BUTTER. (7), with nests and lockers, and a private desk (8) for the laboratory is also conveniently placed for receiving samples, andprovided with two wide shelves (9, 10), high enough to work at whilesitting, and a hot water and washing bath (12), with sundry shelves andpegs for appliances used. By the steps (6), we reach the cheese-making room. Here arcfour vats (13), of the same form, but larger than those recommended forthe farm dairy. Their total working capacity determines the outsidelimit of milk supplies, unless some other manufacture, besides cheese-making or the milk trade, is continually carried on. Space is allowedin the plan for the greatest length used in practice, but the three sizesused in factories are as under, viz. :— Capacity. Width. Depth. Length. 400 galls. 38 ins. 26 ins. 129 ms 500 ,, 41 ,, 27 ,
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
