. The dairyman's manual. A practical treatise on the dairy .. . Fig. 77.—CHEESE PKESS. are arranged for heating by steam from the boiler; thecurd knives (figure 75), of which there are two, one forvertical cutting and the other for diTiding the curd hori-zontally, so as to leave it in small cubes; a curd mill. Fig. 78.—GANG PKESS. (figure 76) for breaking up the curd when it has beensolidified by tlie cooking, and the press and hoops (figure77), or the gang press (figure 78), by which a large num- CHEESE ilAKIKG. 351 ber of cheeses are pressed at one time. For a factory for500 or 800 cows, a s
. The dairyman's manual. A practical treatise on the dairy .. . Fig. 77.—CHEESE PKESS. are arranged for heating by steam from the boiler; thecurd knives (figure 75), of which there are two, one forvertical cutting and the other for diTiding the curd hori-zontally, so as to leave it in small cubes; a curd mill. Fig. 78.—GANG PKESS. (figure 76) for breaking up the curd when it has beensolidified by tlie cooking, and the press and hoops (figure77), or the gang press (figure 78), by which a large num- CHEESE ilAKIKG. 351 ber of cheeses are pressed at one time. For a factory for500 or 800 cows, a seventy-gallon receiving can will berequired; two gang presses, or twenty self-bandaginghoops and five or six single presses. The whole appa-rj,tas will cost about $80 for 20 cows, $100 for 30 cows,$140 for 40 cows, $250 for 100 cows, $450 for 200 cows,$600 for 300 cows, $700 for 400 cows, and $1,000 to$1,200 for 600 cows and upwards. The process of making clieese in a factory is as follows:The milk received at the factory in the evening is cooleddown to about sixty degrees, at which it is kept untilmorning. The mornings delivery is added, and the wholeis thoroughly stirred and heated to eighty degrees. Therennet is then added and well stirred through the milk,sufficient being used to bring the curd i
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
