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. 28 FRASER HOOP WILSON HOOP A—Complete hoop; B—Bandasfes;C—Follower; D—Fibrous press-ring. A—Complete hoop; B—Bottom cov-er with wide flange; C—Top cover withnarrow flange; D—Closed or tight lioopor body; E—Open hoop or results. A galvanized-iron box, double-jacketed, isarranged to admit steam between the walls. An open-ing in the top of the outside wall is arr
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. 28 FRASER HOOP WILSON HOOP A—Complete hoop; B—Bandasfes;C—Follower; D—Fibrous press-ring. A—Complete hoop; B—Bottom cov-er with wide flange; C—Top cover withnarrow flange; D—Closed or tight lioopor body; E—Open hoop or results. A galvanized-iron box, double-jacketed, isarranged to admit steam between the walls. An open-ing in the top of the outside wall is arranged to regu-late steam pressure and another at the bottom to carryofif condensed water. The outside may be protectedby a covering of asbestos or other boards.(30) One Ouevenne lactometer. FACTORY FURNISHINGS Fuel, coal or wood. Rennet-extract (Hansens is recommended). CHEESE-FACTORY EQUIPMENT III Cheese color (Hansens is recommended), Commercial starter. Vat-brooms. Floor-brush. Washing-powder. Cotton for HYGRO-AUTOMETER FIG. 29—APPARATUS FOR INDICATING PERCENTAGE OF MOISTURE IN AIR OF CURING-ROOM Cheese-bandage. This should be seamless and thesize %. inch smaller than the diameter of hoops; acheese retains its shape better with such bandage. Cheese-circles. Cheese-salt. Paper-lined barrels are salt should be regular cheese-salt. Fine butter-salt dissolves too rapidly and does not penetrate the 112 SCIENCE AND PRACTICE OF CHEESE-MAKING curd SO well. Such brands as Windsor, Diamond,Crystal, Genesee, LeRoy, Warsaw and Worcester aregenerally reliable. Cheese-boxes. These are made of both wood andpaper. If properly made, either material is satisfac-tory. The boxes should be strong enough to standhandling in shipping, and they should fit the inch between the cheese and box is suf-ficient. Scale-boards. Milk-sheets. Blanks for records of conditions of cheese-making(p. i6). Blanks for reports to patrons. Milk-recor
Size: 1301px × 1921px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
