Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. 48.—A Primost Pan Used in Wisconsin. Primost. 221 pan is made of smooth iron about J^ to ^ inch thick, andhas a hollow bottom about six inches deep, into which steamis run for heating the pan contents. The whey soon boils,and the escaping steam passes up through a wooden fluethrough the roof. A large wooden hood over the pan con-nects with the Hue. A cloth apron tacked to the edge of thehood hangs down around the pan, and can be raised when theworkman is stirring the pan contents,
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. 48.—A Primost Pan Used in Wisconsin. Primost. 221 pan is made of smooth iron about J^ to ^ inch thick, andhas a hollow bottom about six inches deep, into which steamis run for heating the pan contents. The whey soon boils,and the escaping steam passes up through a wooden fluethrough the roof. A large wooden hood over the pan con-nects with the Hue. A cloth apron tacked to the edge of thehood hangs down around the pan, and can be raised when theworkman is stirring the pan contents, etc. Five thousand pounds of whey will require from 5 to 10hours to boil down. About 20 lbs. of steam pressure in thejacket is required, and toward the end a higher pressure togive the required Fig. 49.—Stirring Tub for Primost While Cooling. During the boiling,, especially toward the end of theprocess when the material begins to thicken, the pan con-tents are stirred frequently to prevent sticking to the bottom,using a long handled iron hoe or scraper. When of the con-sistency of thin mortar, the steam is turned off, and the hot,mushy product is dipped with flat sided curd pails into astirring tub, where the product is stirred as it cools, thusproducing a fine grained, smooth mass of the consistencyof thick mortar. The cooled mass is packed into well greasedwooden cubes, such as are used for packing butter which isto be cut into pound prints. After standing for several days, 222 Cheese Making. until the product is fully cooled and hardened, it is cut upwith a wire, and the blocks, weighing one or two pounds, arewrapped in tin foil or dipped in parafTine, and placed incartons for the retail trade. The acid developed in milk and whey during the makingof American or similar
Size: 1572px × 1589px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
