CHEESE-FACTORY CONSTRUCTION 



103 



have good ventilation, insulation and circulation of 

 pure air. Under ordinary conditions, ice provides 

 the cheapest and most efficient method of maintaining- 

 a uniformly cool temperature in curing-rooms. In 

 large cheese-making centers, artificial refrigerating 

 machines are used, but they are too costly for ordinary 

 cheese-factories. Sub-earth ducts have proved unsatis- 

 factory, since they are too often least efficient when 

 most needed. 



ORAINAGE OrSPOSAl/^ JSEPTIC TANKS OR CESS-POOL 



WHEY TANKS 



o 



ICE HOUSE 



I CURING SHELVES 



STORE- 

 ROOM 



COAL A 

 WOOD 



BOILER ROOM 



PRESS 



VAT 



VAT 



VAT 



1 



PRE-SS 



D 



'STARTER 

 I ROOM 



IsInK A 



WASH 

 IRODM 



WEIGH 



o 



CAN 

 OFFICE 



FIG. 22 — MODERN PLAN SHOWING IDEAL ARRANGEMENT OF 

 CHEESE-FACTORY ROOMS AND EQUIPMENT 



The drawing on page 102 (Fig. 21) provides a 

 scheme by which the air in the curing-room has a 

 continuous circulation over a bed of solid ice 



The curing-room and ice-house should have good 

 insulation secured by the use of lumber, building- 

 paper, air-spaces, shavings and cement floors. The 

 ice-house should be one-third the size of the curing- 

 room. Three thicknesses of lumber, one of damp- 

 proof paper, and 6 inches of shavings provide 



