no SCIENCE AND PRACTICE OF CHEESE-MAKING 



{2.y) If the whey is to be separated and whey- 

 butter made from the fat, a separator and machinery 

 for butter-making- will be necessary. 



(28) An instrument for deteriiiining- the amount 

 of moisture in the air of the curing-room. (Fig. 



29-) 



(29) A sterilizing-oven for sterilizing milk to be 



used in the preparation of starters and also for the 

 sterilization of the smaller utensils employed in the 

 cheese-factory will be found convenient and highly 

 useful. Home-made sterilizers can be used with good 



FIG. 28 



FRASER HOOP 



WILSON HOOP 



A — Complete hoop; B— Bandasfes; 

 C — Follower; D— Fibrous press-ring. 



A— Complete hoop ; B— Bottom cov- 

 er with wide flange ; C— Top cover with 

 narrow flange ; D— Closed or tight lioop 

 or body; E— Open hoop or bar.dages. 



results. A galvanized-iron box, double-jacketed, is 

 arranged to admit steam between the walls. An open- 

 ing in the top of the outside wall is arranged to regu- 

 late steam pressure and another at the bottom to carry 

 ofif condensed water. The outside may be protecte'd 

 by a covering of asbestos or other boards. 

 (30) One Ouevenne lactometer. 



FACTORY FURNISHINGS 



Fuel, coal or wood. 



Rennet-extract (Hansen's is recommended). 



