IOO SCIENCE AND PRACTICE OF CHEESE-MAKING 



will depend on the water content, the character of the 

 constituents, and slope of the surrounding soil. The 

 waste or superfluous whey is the main cause for need 

 of improved sanitation at cheese-factories. If it 

 were not for this, the wash water could be more 

 easily disposed of. However, the following methods 

 have given excellent satisfaction when properly in- 

 stalled under suitable conditions. 



Removal by cartage. This system requires a 

 storage-tank for wash water as well as for whey, 

 although many factorymen allow the wash water to 

 run into the whey-tank. Arrangements are made by 

 which some person agrees to remove all sewage from 

 the factory to some river, lake or satisfactory place 

 of disposal and to clean the whey-vats at stated times 

 in return for the superfluous whey he may receive 

 to use for feeding purposes. As a rule, this method 

 is satisfactory, and its use is advised when the others 

 are not more practicable. 



Direct disposal into large lakes and running 

 streams of water. Many factories are located on 

 the banks of lakes and rivers, into which it 'is usually 

 an easy matter to conduct the sewage by means of 

 piping or tile. This makes an ideal method, if the 

 body of water is large or has sufficient current to 

 carry it to a suitable outlet. 



Septic-tank system. This consists of a series of 

 tanks, in which the sewage is treated before being 

 allowed to flow out into or on top of the surrounding 

 ground. The number and size of tanks will depend 

 on the size of the factory and the character of soil 

 into which the treated sewage must pass. Fig. 20 

 illustrates a plan for a factory with a, daily capacity 



