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. 24—ONE TYPE OF STEEL CHEESE-VAT because the acid and salt in the whey destroy thecement. (4) One 600-pound, double-beam scale. Scalesare in daily use at cheese-factories and it is advisableto purchase only those that are reliable and guaran-teed, such as the Fairbanks and Howe. (5) One 70-gallon weighing-can with a 3-inchgate. (6) One milk-conductor and head. (7) Apparat
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. 24—ONE TYPE OF STEEL CHEESE-VAT because the acid and salt in the whey destroy thecement. (4) One 600-pound, double-beam scale. Scalesare in daily use at cheese-factories and it is advisableto purchase only those that are reliable and guaran-teed, such as the Fairbanks and Howe. (5) One 70-gallon weighing-can with a 3-inchgate. (6) One milk-conductor and head. (7) Apparatus and alkali for testing acidity. 108 SCIENCE AND PRACTICE OF CHEESE-MAKING (8)(9) (10) knife. (12) (13)(H) (IS)able. (i6) One Marschall or Monrad 3-8-inch, horizontal, steel 5-16-inch perpendicular, wire euro-Two small solid-handle FIG. 25—BARNARD^S CURD-CUTTER One strainer-dipper. Two curd-agitators of McPherson type. Two curd-rakes. Two thermometers, strictly correct and reli- One outfit for making commercial starters.
Size: 2535px × 986px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
