. The book of the dairy : a manual of the science and practice of dairy work. Dairying. PRESSING OF RENNET CHEESE. 225 We have already spoken in the previous paragraph of the necessity of frequently turning the cheese when in the press (fig, 71), and of replacing the damp cheese-cloths with dry ones, and of regu- lating the temperature of the surrounding air. The temperature of the air should not be allowed to rise in the press-room over 20° C, and should not be allowed to sink under 10° C. The different kinds of cheese which are pressed only attain their best condition if the amount of pressu
. The book of the dairy : a manual of the science and practice of dairy work. Dairying. PRESSING OF RENNET CHEESE. 225 We have already spoken in the previous paragraph of the necessity of frequently turning the cheese when in the press (fig, 71), and of replacing the damp cheese-cloths with dry ones, and of regu- lating the temperature of the surrounding air. The temperature of the air should not be allowed to rise in the press-room over 20° C, and should not be allowed to sink under 10° C. The different kinds of cheese which are pressed only attain their best condition if the amount of pressure has been properly applied. Fig. 72.—The "Gleed " Press for Soft Cheeses from the beginning, and has been gradually increased up to a per- fectly definite maximum, which must be determined exactly by observation. As a rule, in cheeses having the same amount of fat, a large cheese is more strongly pressed than a small cheese; while a fat cheese is less strongly pressed (fig. 72) than a skim-milk cheese of the same size. Cheeses are generally pressed somewhat more in summer than in winter. Only cheese- presses in the use of which it is possible to carry out easily and conveniently the neces- sary regulations for efficient pressing should be regarded as good and useful. A good cheese-press should act, above all, in such a manner as to permit of continuous pressure being applied, that is to say, should be so constructed that the pressure can be easily and gradually increased at will, and at the same time it should show at any moment, how much the total pressure is, and how many pounds of pressure each pound of cheese is being submitted to. The author prefers, to all other kinds of screw and box presses used in America and in England, the lever presses of the improved form made by Schatzmann (fig. 73), fitted with movable iron weights, ( M 175) f. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readabilit
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