CHEESE-FACTORY CONSTRUCTION 



105 



to 56° F. can be secured throughout the entire sum- 

 mer season in this way, and a uniform percentage of 

 moisture is also assured 



When this system is not used, the curing-room air 

 may be cooled by hanging up large pans filled with 

 ice, but the moisture from them generally stimulates 

 mold formation. Where cold running water is avail- 

 able, it can be conducted through a system of coil- 

 pipes around the walls of the curing-room and the 

 temperature considerably lowered. 



BOXING AND SHIPPING SPACE 



U 



X 



u 



> 



12X26- 



FIG. 23 — PLAN FOR CHEESE-FACTORY HANDLING 12,000 TO 

 20,000 POUNDS OF MILK A DAY. (BaCf) 



A— Boiler; B— Engine ; C— Sterilizine-oven ; D— Weigh-can and scales ; E— Con- 

 ductor-spout ; F— Bottle-rack ; G— Milk-tester ; H— Wash-sink; I— Cheese-vats; 

 j_Curd-sink; K— Steam-radiators ; L— Cheese-presses; M— Truck; N— Curing- 

 shelves. 



CHEESE-FACTORY PLANS 



As a suggestion, we give the outline of a plan for 

 cheese-factory construction with special reference to 

 convenience of arrangement for equipment. (Fig. 

 22.) 



We give also an outline plan published by Ij. So 

 Baer, of Wisconsin. (Fig. 23.) 



