Archive image from page 589 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fi'', 3oG.—MiLK-HEATiNc; Apparatus. cans of 2 to 4 gallons capacity are placed. The milk is strained and then poured into large copper receptacles, where it is heated by steam, the receptacles having double bottoms (Fig. 33G). AVhen the wished-for temperature has been arrived at, the receptacles are ojicned and the milk runs in a kind of gutter into the cheese - making room, where it is received in buckets and poured into re- ceptacles,
Archive image from page 589 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fi'', 3oG.—MiLK-HEATiNc; Apparatus. cans of 2 to 4 gallons capacity are placed. The milk is strained and then poured into large copper receptacles, where it is heated by steam, the receptacles having double bottoms (Fig. 33G). AVhen the wished-for temperature has been arrived at, the receptacles are ojicned and the milk runs in a kind of gutter into the cheese - making room, where it is received in buckets and poured into re- ceptacles, where the rennet is added. In about two hours and a half some cream has risen, which is taken off, as it would be detrimental to the uniformity of texture in the cheese. This represents only about 3 lbs. of butter per 100 gallons of milk. About fifteen minutes or half an hour after- wards, when the whey appears sufficiently clear above the cm-d, the latter is jait into forms which are made of three sizes—viz., Kiln., l;2in., and Fisj. high, and can be made smaller or lai'ger .as con- venient (Fig. 339). The next morning early the cheeses are taken into another room, and after leaving them for a few hours to settle, the hoops are opened and the fop as well as the rim of each cheese is salted and the hooji put on again,changing the mats for dry ones at the same time. After six hours the cheeses are covered with small straw mats and turned, and after an hour the hoops are opened and the lower side salted. The cheeses are now put on fresh straw mats and placed for two days on shelves, salting and turning them each day. The making of the cheese until this point can be seen very well from the annexed engraving (Fig. 340). After the second day the cheeses are taken to the drying-room, where they are turned every other day, giving them a fresh mat every time. The cheeses get covered now with a coating
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