CHAPTER IX 



Cheese-Factory Construction 



A cheese-factory should be a model of cleanliness 

 in every dairy community. At the present time the 

 word cheese-factory does not stand for any such ideal 

 condition. In the construction or remodeling of fac- 

 tory buildings, attention should be given to the follow- 

 ing points: (i) Location and site, (2) material to 

 be used, (3) architecture, (4) water-supply, (5) 

 drainage, and (6) curing-rooms. 



LOCATION AND SITE 



The selection of a suitable location and site Is one 

 of the most important factors in cheese-factory con- 

 struction. The factory should be centrally located 

 and, if possible, on a hillside where advantage may be 

 taken of gravity and other natural conditions. 



Before we were familiar with the importance of 

 sanitation, cheese-factories were invariably erected on 

 low, wet ground where a water-supply could easily 

 be obtained. No attention was paid to the means of 

 disposing of the excess of whey and of sewage from 

 the building. The result was that in a short time the 

 soil surrounding the factory became saturated with 

 decayed waste products ; the water-supply was made 

 impure from the same source; in hot weather, flies 

 gathered in large numbers, carrying bacteria and dirt 



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