CHEESES WITH SOUR-MILK FLAVOR 97 



are necessary. Box-making machinery is usually an 

 economic necessity for work on a large scale. Adequate 

 refrigeration is requisite both to chill the curd before 

 molding and to preserve it after packaging. 



118. Cans. For curdling, the " shot-gun " can, about 

 nine inches in diameter and twenty inches deep, is gen- 

 erally used. This holds thirty to forty pounds of milk. 

 Increased capacity is dependent, therefore, on the number 

 of units installed, not on changes in the units themselves. 



119. Draining racks. A draining rack is required 

 for each can of curd. These racks also are standardized 

 units whose num- 

 ber limits the 



capacity of the 

 factory. The de- 

 sign of these 

 racks (Figs. 13, 

 14) and their ar- 

 rangement in the 

 draining room are 

 taken from Bul- 

 letin 78 of the 

 Storrs Agricul- 



. FIG. 14. Detail of a Neufchatel draining rack. 



tural Experiment 



Station : " The racks are rectangular, thirteen inches 

 wide, thirty-six inches long and ten inches deep. The 

 corner posts extend one and one-half inches beyond the 

 strips at top and bottom with the tops rounded as a rule 

 as seen in the photograph. The bottom slats fit loosely 

 into notches, hence are removable for washing purposes. 

 The materials required are four corner posts one and 

 one-half by one and one-half inches; nine strips one by 

 three-eighths by thirty-six inches ; six strips one by three- 



