CHEESE FACTORY CONSTRUCTION, ETC. 307 



following utensils will be needed in a Cheddar cheese fac- 

 tory to handle 10,000 pounds of milk daily : 1 5-H. P. 

 boiler; 160-gallonweigh-can; 1 conductor head and trough; 

 1 platform scale ; 1 Babcock tester, glassware and sample 

 bottles ; 2 700-gallon cheese vats ; 2 gang cheese presses ; 

 1 curd-mill; 2 curd-knives; 30 cheese hoops; 1 whey 

 strainer ; 1 curd scoop ; 1 long-handled dipper ; 1 strainer 

 dipper; 1 siphon; 1 cheese knife; 1 glass graduate; 

 1 cheese-trier ; 1 speed knife ; 1 paraffine tank ; 1 Marschall 

 rennet test; 1 lactometer; 1 milk can hoist; 1 acid 

 test ; 1 sink ; 1 40-quart milk can ; 3 pails ; 3 shot-gun 

 cans for starter; 3 thermometers; brushes and brooms; 

 1 Wisconsin curd test or fruit jars for same ; 1 set counter 

 scales ; 2 curd rakes. 



If whey butter is made, the equipment should include : 

 Tanks to hold the whey ; separator ; cream ripening vat ; 

 churn; butter-worker; butter refrigerator; large boiler 

 and steam engine or gasolene engine. 



The following supplies will be needed for the making 

 of the cheese : Bandages ; boxes ; scale boards ; starched 

 circles ; rennet extract or pepsin ; cheese color ; press cloths ; 

 paraffine ; formalde- 

 hyde ; alkali ; indi- 

 cator ; sulfuric acid. 



When choosing the 

 utensils, the ease of 

 cleaning and sanitary FlG ' w.-A sanite^dipper with a solid 



construction should 



not be overlooked. One of the most unsanitary utensils 

 in a factory is a dipper with a hollow handle. Fig. 64 

 shows a dipper with a solid handle which any tinsmith 

 can make. The seams of all utensils should be flushed 

 full of solder, to make cleaning easy. When ready to 



