Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. 45.—The McKinnon Cheese Press. Several styles of cheese can bepressed at once. The pressure is automatically maintained over night. part of the press moves downward under the weight of thecheese, tightening up the head block in so doing. Amongpresses built on this plan are the Helmer, the McKinnon,and the Fig. 45A.—The Victor Press, built in several styles, with continuous pressure. Details of American Cheese Making Process. 209 (256) Taking Cheese From Hoops. After buildi
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. 45.—The McKinnon Cheese Press. Several styles of cheese can bepressed at once. The pressure is automatically maintained over night. part of the press moves downward under the weight of thecheese, tightening up the head block in so doing. Amongpresses built on this plan are the Helmer, the McKinnon,and the Fig. 45A.—The Victor Press, built in several styles, with continuous pressure. Details of American Cheese Making Process. 209 (256) Taking Cheese From Hoops. After building afire under the boiler, the makers first work in the morningis to take the cheese out of the press, so as to get the hoopsempty and ready for use again. To empty the hoops, thefollower is removed by means of a hook, and the cheese isloosened from the sides of the hoop by running the flexibleblade of a steel spatula or table knife all around the insideof the hoop. The hoop is turned over, and tapped lightly onthe table, and the cheese falls out. It should be quicklyinspected and if satisfactory in appearance, is placed on thecuring room shelves. If faults in workmanship are seen,these are corrected so far as possible, and the cheese thustreated may be returned to the press and left until noon,when they are placed on the shelf. Each cheese on the shelfshould be numbered to show when and in which vat it wasmade. (25
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese