300 . THE BOOK OF CHEESE 



cost of materials is constantly changing. Only general 

 considerations as they apply to the manufacture of the 

 product will be taken up. 



The building may be constructed of wood, stone, various 

 bricks or concrete. The kind of material will depend on 

 the relative cost of materials in the local market and 

 on the amount of money available for building. 



285. Heating plant. Many of the older factories 

 have no heating plants and some are so poorly constructed 

 that they cannot be warmed. Means of heating should 

 be provided, either by steam or a stove. The loss due 

 to freezing is an item which is entirely avoided in factories 

 properly heated. 



286. Curing-rooms. The size of the curing-rooms 

 will depend on the amount of cheese to be handled and 

 its location on the variety of cheese to be manufactured. 

 In every case, some provision should be made to control 

 humidity and temperature. If the room becomes hot 

 and dry, evaporation from the cheese will be much more 

 rapid. In a hot curing-room, undesirable types of fer- 

 ments are more likely to develop and to injure the quality 

 of the cheese. 



287. Light. The importance of light should be 

 emphasized. ,It acts as a stimulant to keep things clean. 

 It also makes the factory more cheerful. There should 

 be numerous windows to give plenty of light. A skylight 

 may often serve both as a source of light and ventilation. 



288. Ventilation. Plenty of ventilation should be 

 provided. This may be accomplished by means of the 

 windows or skylight. However, it is a good precaution 

 to have at least one ventilator to carry off the steam and 

 control the circulation of air.' All openings should be 

 carefully screened to keep out flies. 



