DAIRYING 155 



reached, as the heat that the vat itself con- 

 tains will raise it sufficiently. 



If an ordinary round cheese tub is used, 

 scalding will be done by the use of hot whey, 

 and the temperature must be raised in three 

 stages first to 88 C P\, then to 92 F., and 

 finally to 100 F. Scalding by hot whey is 

 done by taking out a certain quantity of whey, 

 heating it, and returning it to the vat. Any 

 quantity may be taken out, and in order to 

 know to what temperature this should be 

 brought so as to raise the contents of the 

 vats the following formula is used : 



Multiply total number of gallons in vat by Formula for 



, , , ,. . , ascertaining 



the degrees it has to be raised, divide by the to what 

 number of gallons taken out, and add result thTwhey 11 "' 

 to the temperature of the vat ; e.g., if the mutt be 

 total number of gallons in the vat amount to r< 

 thirty gallons, and four gallons have been 

 taken out- 

 jo x 4 = 120 -=- 4 30 + temperature 



of vat, say 84 F. 114. 

 Stirring may be continued for a short time 



