CHEESE FACTORY CONSTRUCTION, ETC. 299 



the cheese in a cellar, it is better to locate the factory on 

 the side of a hill. Then the receiving and manufacturing 

 room may be on the ground level and the curing-room, 

 a cellar, back of the manufacturing room and yet all on 

 the same level. This saves carrying the cheese up and 

 down stairs. 



(4) Accessibility to market should not be overlooked. 

 Often the quality of the cheese is injured by long hauls. 



FIG. 59. A cheese factory of neat appearance. 



An important item in marketing both milk and cheese is 

 the use of the automobile. By its use the products are 

 not so long in transit, and losses from exposure in delivery 

 are reduced. Both milk and cheese, when exposed to 

 the heat of the sun for any length of time, become warm. 

 This gives undesirable organisms chance to develop. 



284. The building. Details of construction or esti- 

 mates of cost will be omitted in the present discussion. 

 A local contractor can do this satisfactorily and also the 



