. 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 .. . 000 pounds of milk daily. (i) One i2-horse-power, return-flue, horizontalboiler with fixtures. (2) Two steam-heating cheese-vats, with a capac-ity of 7,000 pounds each. In recent years, wood suit-able for making cheese-vats has become expensive andhard to secure. Many manufacturers are using wood 106 CHEESE-FACTORY EQUIPMENT 107 of a poorer quality, and the vats are not durabl
. 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 .. . 000 pounds of milk daily. (i) One i2-horse-power, return-flue, horizontalboiler with fixtures. (2) Two steam-heating cheese-vats, with a capac-ity of 7,000 pounds each. In recent years, wood suit-able for making cheese-vats has become expensive andhard to secure. Many manufacturers are using wood 106 CHEESE-FACTORY EQUIPMENT 107 of a poorer quality, and the vats are not vats have been placed on the market and aregiving general satisfaction. They are preferable tothe average wooden vat now manufactured. () (3) Whey-tank, capacity of 12,000 pounds. If thefactory is so located that its elevation permits the load-ing of whey without pumping, then one large tank canbe used. However, two smaller tanks connected byan overflow-pipe are* preferable, because, when one isempty, it can be cleaned while the other contains tanks are preferable to wooden or cement neither leak nor absorb, are easily cleaned, andare more durable. Cement tanks are not durable,. 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 dippers.
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License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1909
