Archive image from page 330 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 THE LONGFORD CHEESE FvVCTORY. 259 since, was selling' at a price decidedly inferior to the average price of English cheese. At that period, indeed, a reaction had set in, and a reform was in process of being established in the method of making American cheese. The Cheddar system was the one which, with various modifications, had been adopted in the American factories; but these modifications being seldom, if ever, improvements, had bee
Archive image from page 330 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 THE LONGFORD CHEESE FvVCTORY. 259 since, was selling' at a price decidedly inferior to the average price of English cheese. At that period, indeed, a reaction had set in, and a reform was in process of being established in the method of making American cheese. The Cheddar system was the one which, with various modifications, had been adopted in the American factories; but these modifications being seldom, if ever, improvements, had been carried too far in have been obtainetl; yet the committees, as we have seen, were enabled to jiay a maximum price for the milli and a fair amount of working ex- penses. lu tlie system first tried in the English fac- tories, the required acidity was wholly developed in the whey and curd before any of the former was removed, and not, as now, started in the whey and curd together, and afterwards completed in the Fig. Vll.—LoxcjFuiU) Faciuuy (iNXEiticm), some respects, and some of the best cheese-makers in the States were advocating and practising with success a nearer approach to the true Cheddar system. The American system introduced into the Englisli factories was what we may term the American Cheddar system, and did not contain the principles of the reform which had set in on the other side of the Atlantic. Hence the first year's factory cheese made in this country was less Eng- lish in character than it might have been had the latest American methods been introduced. The result of this was found in a somewhat depreciated sale, and iu smaller returns than might otherwise 36 curd alone. In the former plan it was expedient to have a portion of the floor of the making-room about 3 feet lower than the rest (Fig. 127) ; and in this lowered part stood the 'dry-vat' and the cheese-presses. When acidity was sufficiently de- veloped, the bulk of the whey was drawn off by the syph
Size: 1675px × 1194px
Photo credit: © Bookive / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: 1880, archive, book, bookauthor, bookdecade, bookpublisher, booksubject, bookyear, dairy_farms, dairy_plants, drawing, historical, history, illustration, image, london_new_york_cassell_petter_galpin_co_, milk_plants, page, picture, print, reference, sheldon_john_prince, vintage
