The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . ing thewinter months, the ice-house is packed full of sawdust is used, the insulation being sufficient toprotect it As Figure 21 shows, small trap-slides are placednear the ceiling and floor between ice-house and cur-ing-room. As soon as these are opened, the warm airin the curing-room enters the openings at the top,passes over the ice and out through the lower opening
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . ing thewinter months, the ice-house is packed full of sawdust is used, the insulation being sufficient toprotect it As Figure 21 shows, small trap-slides are placednear the ceiling and floor between ice-house and cur-ing-room. As soon as these are opened, the warm airin the curing-room enters the openings at the top,passes over the ice and out through the lower openings,thus creating a circulation of cold air through thecuring-room, A uniform temperature of from 52® CHEESE-FACTORY CONSTRUCTION 105 to 56° F. can be secured throughout the entire sum-mer season in this way, and a uniform percentage ofmoisture is also assured When this system is not used, the curing-room airmay be cooled by hanging up large pans filled withice, but the moisture from them generally stimulatesmold formation. Where cold running water is avail-able, it can be conducted through a system of coil-pipes around the walls of the curing-room and thetemperature considerably lowered. BOXING AND SHIPPING SPACE. U X u > 12X26- FIG. 23—PLAN FOR CHEESE-FACTORY HANDLING 12,000 TO20,000 POUNDS OF MILK A DAY. (BaCf) A—Boiler; B—Engine; C—Sterilizine-oven; D—Weigh-can and scales; E—Con-ductor-spout; F—Bottle-rack; G—Milk-tester; H—Wash-sink; I—Cheese-vats;j_Curd-sink; K—Steam-radiators; L—Cheese-presses; M—Truck; N—Curing-shelves. CHEESE-FACTORY PLANS As a suggestion, we give the outline of a plan forcheese-factory construction with special reference toconvenience of arrangement for equipment. () We give also an outline plan published by Ij. SoBaer, of Wisconsin. (Fig. 23.) CHAPTER X Cheese-Factory Equipment A cheese-factory should be so equipped that every-thing may be easily kept clean. The vats, presses,sinks and all utensils should be plac
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
