Archive image from page 315 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 246 DAIRY FARMING. or fifty iu len<th. From tliis district a large quantity of milk is sent daily to Loudon, and at Swindon the Aylesbury Dairy Comj)any has a receiving-house for milk and a creamery, iu which a considerable quantity of milk is set to cream; the cream is sent to London, and the skimmed milk is made into cheese, a market for which is found in the adjacent South Wales district. Where cheese is made in farm-houses in AV
Archive image from page 315 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 246 DAIRY FARMING. or fifty iu len<th. From tliis district a large quantity of milk is sent daily to Loudon, and at Swindon the Aylesbury Dairy Comj)any has a receiving-house for milk and a creamery, iu which a considerable quantity of milk is set to cream; the cream is sent to London, and the skimmed milk is made into cheese, a market for which is found in the adjacent South Wales district. Where cheese is made in farm-houses in AVilts, it is usual to make it once a day only, and that once in the morning. The evening's milk, after being denuded of a portion of its cream for butter-making, is mixed with the morning's, and the two together are, if neces- sary, raised to 80', at which temperature the rennet is added in sufficient quantity to coagu- late the milk in about an hour. The curd-breaker, similar to the one shown in Fig. 106, is then used very gentlj\ When the breaking is done the curd and whey are heated up together to 90° or so, according to the weather, and kept in stirring by the breaker. The curd then remains at rest until it is firm enough to handle, when it is taken out of the whey and put to press; it remains in press for some twenty minutes, during which the remaining whey is escaping from it; and it is then taken out of press, passed through the curd-mill (Fig. 125), and salted at the rate of about 2 lbs. of salt per 112 lbs. of curd. The press-vats are commonly turned <]ut (if a solid block of wood, the bottom ))ierced with holes for followinsr day on two cast-iron standards. The shelves are of li-iuch board, and may be fixed or movable, the latter to accommodate different-sized cheeses. the the escape of the whey. The cheese is taken out of press, salted on the outside, swathed in a dry cloth, and put back to press ; this process is repeated a time or two on succeeding days, afte
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