298 THE BOOK OF CHEESE 



surplus milk in market milk plants. In such cases a uni- 

 form supply is not absolutely necessary. The climate 

 must also be suitable for the industry. 



283. Locating the site. In a farming community, 

 several factory sites are usually available. It is best 

 to consider carefully the desirable features of each before 

 trying to make a definite choice. Many of the present 

 cheese factories were located in hollows because it was 

 easy to secure a supply of water, but no thought or 

 attention was given to the disposal of the sewage. The 

 following points should be considered in choosing a site : 



(1) Drainage. A factory should be so located that it 

 has good drainage. Ground that slopes away from the 

 factory makes the disposal of sewage easy. Sewage 

 should not be allowed to run out on the ground and left 

 to decay, thus forming a breeding place for flies, but 

 should run into a cesspool or septic tank. 1 Even in a 

 porous soil, a cesspool frequently clogs and gives trouble. 

 The septic tank seems to be the best method to dispose 

 of the sewage unless the factory is so located that con- 

 nection can be made with a city sewage system. 



(2) Water. An abundant supply of pure water is 

 essential to a factory. This may come either from deep 

 wells or springs. The value of a never-failing water supply 

 cannot be overestimated. 



(3) Exposure. The factory should be so located that 

 the receiving room is away from the prevailing winds. 

 This prevents dust being blown into the factory. The 

 curing-room should be on the side not exposed to the sun 

 as this will keep it cool. Fig. 59 shows a clean cheese 

 factory of the ordinary type. When it is desirable to cure 



1 Farrington, E. H., and G. J. Davis, The disposal of creamery 

 sewage, Wis. Exp. Sta. Bui. 245, 1915. 



