Archive image from page 296 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHESHIRE CHEESE-MAKING. Ill this vat the milk is cooled over-night, and coagulated the following moruing. In the even- ing- the space Ix'tween the two shells is filled with cold water, which is changed a time or two, until Fig. 105.—INNEE Shell op Milk-v.\t. the milk is con] enough. In where it can he done, a small stream of cold water is kept running through—in at one end and out at the other—until the milk is cool enough ;
Archive image from page 296 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHESHIRE CHEESE-MAKING. Ill this vat the milk is cooled over-night, and coagulated the following moruing. In the even- ing- the space Ix'tween the two shells is filled with cold water, which is changed a time or two, until Fig. 105.—INNEE Shell op Milk-v.\t. the milk is con] enough. In where it can he done, a small stream of cold water is kept running through—in at one end and out at the other—until the milk is cool enough ; in hot weather the stream is kept running all night, so that the milk is not only cooled at the onset, but kept cool all through the night; and there can be no doubt about the advantage of cooling milk in this manner in wann weather, in stirring it whilst it is cooling, so that its heat and odour may both escape the more freely, and in keeping it through the entire night, by means of the stream of water, at a temperature which will prevent its souring or tainting. It is not advisable to cool the milk too much ; under ordinary circumstances of weather 65' will be found quite low enough, and some do not cool it below 70'. A good deal depends, however, on the milk-room; if it is a cool, well-ventilated room there is less need of cooling the milk below TO' than if the room is a warm one and ill- adapted to the purpose, because in the former case the milk will go on cooling until it meets the temperature of the room, whereas in the latter case it will grow warmer until it meets the tem- perature of the room. In very hot weather it is well to cool it below 60', or even to 55' if pos- sible, before leaving it for the night, because it cannot remain at that temperature unless in case of cold water continually running under and ai-ound it through the night; but under ordinary circumstances of weather, and in a milk-room well adapted to the purpose, it will not, as a rule, be neces
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