Archive image from page 587 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 331. Fig. 333. after each milking has been poured into stone pots (Fig. 333), containing about 15 gallons. Great care is taken to secure a imiform texture of the curd by employing the rennet with all possible precaution. The vases are then covered up and left standing for four to six hours, when the whey must have separated from the curd. The tin forms are then placed on mats of bamboo splints; the first (Fig. 333) are 12 cm. high
Archive image from page 587 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 331. Fig. 333. after each milking has been poured into stone pots (Fig. 333), containing about 15 gallons. Great care is taken to secure a imiform texture of the curd by employing the rennet with all possible precaution. The vases are then covered up and left standing for four to six hours, when the whey must have separated from the curd. The tin forms are then placed on mats of bamboo splints; the first (Fig. 333) are 12 cm. high and of the same diameter. With a spoon the curd is fdled into the forms in such a way that they are full with four spoonfuls each. In summer the curd lets off more whej in the form than in winter, and sometimes they have to be filled up with curd from the next cheese-making. After some time the forms are turned, and at the same time the top of the cheese is salted. The next morning the cheeses are taken out of the forms, rublied all around and on the lower side \•ith salt, and placed on boards, where they remain for one or two days. In some districts, instead of the stone jugs, smaller earthenware pots are used, which are wheeled on a kind of rolling chair (Fig. 334) to the form tables. When the salt- ing has been done as above mentioned, the cheeses are re- moved to the sechoir or Jialoir (drying-room), and put on shelves which have been covered with straw. This room must have exclusive ar- rangements fiir ven- tilation. The cheeses stay here twenty to twenty- five days, and are at first turned every day, later on every second day. Monld apjicars on the third day, with brown Wwy dots, which grow in about eight or ten days into a rank white vegetation. The cheese becomes a dark yellow in colour. Vhen the cheeses have arrived at a certain state of softness, \\hich can only be ascertained by experience, they are taken into the cave de perfection, or cellar. This cellar must be
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