CHEESE FACTORY CONSTRUCTION, ETC. 305 



far as possible. There is danger of the overhead curing- 

 room becoming too hot and causing the cheese to leak 

 fat. Shelves or tables should be provided on which to 



1, Boiler; 2, engine; 3, water 

 pump; 4, work bench; 5, wash 

 sink; 6, press; 7, elevator; 8, 

 cheese vats; 9, separator; 10, 

 milk heater; 11, milk receiv- 

 ing vat; 12, press; 13, shelf; 

 14, Babcock tester; 15, weigh- 

 can; 16, churn; 17, starter; 

 18, cream ripener and pasteur- 

 izer; 19, refrigerator; 20, milk 

 sheet and sample jar; 21, milk 

 pump. 



SCAJL& 1M F-EET 



FIG. 62. Combined Cheddar cheese and butter factory. 



put and keep the utensils. The utensils should never be 

 placed on the floor. 



294. Arrangements for cleanliness. A sink for wash- 

 ing the utensils should be provided and boiling water 

 to scald them after washing. After being scalded, tin 

 utensils dry quickly without rusting. The boiling water 



