CHEESE FACTORY CONSTRUCTION, ETC. 301 



289. Boiler-room. The boiler-room should be easily 

 accessible from the manufacturing rooms. A gauge 

 located in the latter should tell the steam pressure. Win- 

 dows or doors should be so located that the flues of the 

 boiler can be cleaned. The coal supply should be handy. 

 Great care should be exercised to keep the boiler-room 

 clean for otherwise the dirt will be tracked all over the 

 factory. 



290. Whey tanks should be kept clean. Daily wash- 

 ing is absolutely necessary to prevent offensive odors. 

 Pasteurization of whey has been found requisite to 

 prevent the spread of disease if raw milk is used. 1 

 This is required by law in some states. It is some- 

 times accomplished by heat with steam coils; in other 

 cases by running live steam directly into the whey. 

 Whey tanks may be made of wood or steel. The acid 

 of the whey seems to eat and decompose concrete. 



291. Store-room. There should be a separate room 

 or a place in the attic where the supplies can be kept. 

 This saves much waste and keeps the factory cleaner 

 and more tidy. 



292. The floors. The floor is the most . important 

 part of the building. It should be of non-absorbent ma- 

 terial, which can be easily cleaned, and it should not leak. 

 Concrete makes the best floor of any material used at 

 present. It should slope very gently to the drain. 

 The corners between the floor and side walls should be 

 rounding to make cleaning easy. The drain should be 

 provided with bell traps to prevent the entrance of 

 sewer gas into the factory. If the traps and floor about 

 them are slightly depressed, it will help to make the 



1 Dotterrer, W. D., and R. S. Breed, Why and how pasteurize 

 dairy by-products, N. Y. (Geneva) Exp. Sta. Bui. 412, 1915. 



