CHEESE FACTORY CONSTRUCTION, ETC. 303 



the weigh-can ; boiler-room near the work room ; cheese 

 presses near the vats; cheese presses near the curing- 

 rooms and the like. 



Fig. 60 shows a well arranged Cheddar cheese factory. 

 The necessary machinery and rooms for the manufacture 

 of whey butter are included. In this plan, the attic 

 contains the store-room and the whey tanks. The whey 

 is forced from the vats into the tanks with a steam jet 

 and then runs by gravity to the separator. Slides are 

 provided in the walls of the ice storage to regulate the 

 flow of air into the curing-room and butter refrigerator. 

 In order to have a smaller boiler, a gasolene engine is used 

 to run the separator, churn and curd-mill. The plan can 

 be modified to use the upstairs for a curing-room so that 

 the size of the factory may be reduced. The whey butter 

 could be shifted to a small room where the curing-room now 

 is and the boiler-room added as a " lean-to " at one side 

 of the building. This would materially reduce the size 

 of the main building. 



Another plan (Fig. 61) shows the arrangement of a 

 Cheddar cheese factory without the whey butter appara- 

 tus. The location of the drain between the vats might 

 be criticized. In Fig. 62 is shown the arrangement of a 

 combined butter and cheese factory. Fig. 63 shows the 

 possible arrangement of a Limburger factory. The size 

 of this factory could be reduced by having the salting 

 tables closer together. 



In a Cheddar cheese factory, the curing-room may 

 be over the manufacturing room. This makes consid- 

 erable work in carrying the cheese up and down. A 

 small elevator may be used for this purpose. The same 

 principle holds in cheese factories in which other varieties 

 of cheese are made ; the floors should be on one level so 



