Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ions, theparaffine coating on the cheese is thin and flexible, and isless likely to crack off than if a thicker coating is appliedat a lower temperature. (263) Rind Rot. Where a thick coating of paraffineis applied to cheese having a poorly dried surface, or toothin a rind due to insufficient drying, it will probably be Details of American Cheese Making Process. 213 found after a few clays, weeks or months, that the paraflineis not adhering to the surface, but cracks off readily andthat
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ions, theparaffine coating on the cheese is thin and flexible, and isless likely to crack off than if a thicker coating is appliedat a lower temperature. (263) Rind Rot. Where a thick coating of paraffineis applied to cheese having a poorly dried surface, or toothin a rind due to insufficient drying, it will probably be Details of American Cheese Making Process. 213 found after a few clays, weeks or months, that the paraflineis not adhering to the surface, but cracks off readily andthat underneath the parafline, the surface of the cheese iswet and smeary. This condition is called rind rot, andis so objectionable as to require that the cheese should becleaned by washing, drying in the air, and paraffining againbefore they are sold. This extra trouble and expense isavoided by not making cheese too moist, and by seeing thatthey are in proper condition before first dipping in parafline.(264) Paraffining Equipment. Parafline can. beheated to 220° F., orabove in a sheet metal tank by means. Fig. 46.—A Paraffining Outfit Used in a large Wisconsin Warehouse. of coil of steam pipes placed in the bottom of the entrance and exit pipes for steam should come up overthe top edge of the tank, as it is difficult to make a tightjoint and avoid leakage of parafline, if a hole is cut in theside of the tank near the bottom. With a parafline tank made of boiler iron with a doublewall, steam is admitted to the jacket, direct from the boiler, 214 Cheese Making. and the condensed water from the jacket may run back intothe boiler by gravity. A small steam trap can be used toallow water but not steam to escape. In some Canadian warehouses, where all cheese receivedare of the low moisture, well firmed kind, the paraffine tankin use consists of a boiler iron tank, heated by a row of gasjets underneath, and in order to keep the paraffine frombecoming too hot and boiling over
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