. 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 .. . hen it starts to melt. During 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
. 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 .. . hen it starts to melt. During 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 FIG. 23—PLAN FOR CHEESE-FACTORY HANDLING 12,000 TO 20,000 POUNDS OF MILK A DAY. (Bacr) 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. , of Wisconsin. (Fig. 23.) CHAPTER X Cheese-Factory Equipment A cheese-factory should be equipped that every-thing may be easily kept clean. The vats, presses,sinks and all utensils should be placed in positionsthat will insure convenience and a minimum amountof labor. Too many factories at the present timeare not large enough for the equipment they contain,and they consequently appear untidy and dirty tovisitors or to persons inspecting the condit
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1909
