98 



THE BOOK OF CHEESE 



eighths by thirteen inches, two strips one by three-eighths 

 by twelve and a quarter inches, notched to receive the 

 bottom slats; all made from pine." 



120. Cloths. For each draining rack, a cloth one 

 yard wide and one and one-half yards long is required. 

 Cotton sheeting is satisfactory for the purpose ; " even- 

 count, round-thread, unmercerized voile " is suggested 

 by Dahlberg. 1 



121. Molding machinery. For work on a large scale, 

 special power machines 2 are regularly used. These 



consist of a hopper 

 and worm delivering 

 a standard size stream 

 of curd through a 

 proper size and shape 

 of delivery tube. This 

 curd stream is cut by 

 an automatic device 

 into the proper lengths 

 to form the standard 

 cheese. In this way a 

 uniform size of cheeses 

 is obtained. Experi- 

 mental work with hand 

 apparatus showed that a worm six inches in diameter is 

 required to deliver curd in a smooth column one and 

 one-half inches square. If the pressure is not sufficient, 



1 Dahlberg, A. 0., The manufacture of cottage cheese in 

 creameries and milk plants, U. S. Dept. Agr. Bui. 576, pages 1-16, 

 1917. 



2 Since the number of factories has continued small, the manu- 

 facture of this type of machine has remained a monopoly in 

 which each machine is made to order by the Van Eyck Machine 

 Co. of Holland, Mich. 



FIG. 15. Neuf chattel and cream cheese 

 molds. 



