. 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) Apparatu
. 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. lo8 SCIENCE AND PRACTICE OF CHEESE-MAKING (8) One Marschall or Monrad rennet-test. (9) One 3-8-inch, horizontal, steel curd-knife. (10) One 5-16-inch perpendicular, wire curd-knife. (11) Two small solid-handle FIG. 25—Barnards curd-cutter (12) One strainer-dipper. (13) Two curd-agitators of McPherson type. (14) Two curd-rakes. (15) Two thermometers, strictly correct and reli-able. (16) One outfit for making commercial starters.
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Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1909
