CHAPTER X 



Cheese-Factory Equipment 



A cheese-factory should be so equipped that every- 

 thing may be easily kept clean. The vats, presses, 

 sinks and all utensils should be placed in positions 

 that will insure convenience and a minimum amount 

 of labor. Too many factories at the present time 

 are not large enough for the equipment they contain, 

 and they consequently appear untidy and dirty to 

 visitors or to persons inspecting the conditions sur- 

 rounding the manufacturing process. Very often, too, 

 the utensils are not clean for the reason that the 

 cheese-maker, being short of help, neglects part of 

 the work. Utensils and equipment, properly ar- 

 ranged, will save a great many steps to the cheese- 

 maker in a day. (Figs. 22 and 23.) 



Advice, which is the result of varied experience and 

 which is often of considerable help to persons in need 

 of such assistance, can always be secured from ex- 

 perts employed by the different departments of agri- 

 culture. 



The following apparatus is sufficient for a factory 

 handling 10,000 pounds 'of milk daily. 



(1) One 12-horse-power, return-flue, horizontal 

 boiler with fixtures. 



(2) Two steam-heating cheese- vats, with a capac- 

 ity of 7,000 pounds each. In recent years, wood suit- 

 able for making cheese-vats has become expensive and 

 hard to secure. Many manufacturers are using wood 



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