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 ... . FIG. 25—BARNARD^S CURD-CUTTER One strainer-dipper. Two curd-agitators of McPherson type. Two curd-rakes. Two thermometers, strictly correct and reli- One outfit for making commercial FIG. 26—GOSSELIN CURD-MILL (17) Two whey-strainers for each vat. (18) One large knife for cutting curd. (19) One curd-mill. A curd-mill should be soconstructed that its knives will go
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 ... . FIG. 25—BARNARD^S CURD-CUTTER One strainer-dipper. Two curd-agitators of McPherson type. Two curd-rakes. Two thermometers, strictly correct and reli- One outfit for making commercial FIG. 26—GOSSELIN CURD-MILL (17) Two whey-strainers for each vat. (18) One large knife for cutting curd. (19) One curd-mill. A curd-mill should be soconstructed that its knives will go against the curd CHEESE-FACTORY EQUIPMENT 109 in cutting-. The curd should not be pushed againstthe knives. Such mills as the Barnard (Fig. 25),Beech and Gosselin (Fig. 26) are can be had in hand or steam-power. (20) Two -curd-stirring forks of wood or steel,with points turned over so as not to puncture the tinvats during stirring, (21) One curd-scoop. 122) One fiat-sided curd-pail. (2;^) Two steel-frame, automatic, continuous-pres-sure gang-presses with hoops, followers, etc., com-
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
