CHEESE-FACTORY CONSTRUCTION 



105 



to 56 F. can be secured throughout the entire sum- 

 mer season in this way, and a uniform percentage of 

 moisture is also assured 



When this system is not used, the curing-room air 

 may be cooled by hanging up large pans filled with 

 ice, but the moisture from them generally stimulates 

 mold formation. Where cold running water is avail- 

 able, it can be conducted through a system of coil- 

 pipes around the walls of the curing-room and the 

 temperature considerably lowered. 



BOXING AND SHIPPING SPACE 



CURING ROOM 



26'x 0' 



FIG. 23 PLAN FOR CHEESE-FACTORY HANDLING 12,000 TO 

 20,000 POUNDS OF MILK A DAY. 



A Boiler; B Engine; Sterilizincr-oven ; D Weigh-can and scales; E Con- 

 ductor-spout ; F Bottle-rack ; G Milk-tester ; H Wash-sink ; I Cheese-vats ; 

 J Curd-sink ; K Steam -radiators; L Cheese-presses ; M Truck; N Curing- 

 shelves. 



CHEESE-FACTORY PLANS 



As a suggestion, we give the outline of a plan for 

 cheese-factory construction with special reference to 

 convenience of arrangement for equipment. (Fig. 



22.) 



We give also an outline plan published by U. S. 

 Baer, of Wisconsin. (Fig. 23.) 



