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. 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
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. 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-. FIG. 27—CONTINUOUS-PRESSURE GANG-PRESS plete. (Figs. 2y and 28.) Galvanized-steel followersare preferable to wooden ones, as they are more sani-tary, are not absorbent, do not expand or contractreadily, and are more durable. Galvanized ringsare preferable to the fiber or rubber ones for the samereasons. (24) One 240-pound cheese-scale. (25) One 24-bottle Babcock milk-tester. (26) Two composite-sample bottles for eachpatron. no SCIENCE AND PRACTICE OF CHEESE-MAKING {) If the whey is to be separated and whey-butter made from the fat, a separator and machineryfor butter-making- will be necessary. (28) An instrument for deteriiiining- the amountof moisture in the air of the curing-room. (Fig. 29-) (29) A sterilizing-oven for sterilizing milk to be used in the preparation of starters and also for thesterilization of the smaller utensils employed in thecheese-factory will be found convenient and highlyuseful. Home-made sterilizers can be used with good
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
