CHEESE-FACTORY EQUIPMENT IO7 



of a poorer quality, and the vats are not durable. 

 Steel vats have been placed on the market and are 

 giving" general satisfaction. They are preferable to 

 the average wooden vat now manufactured. (Fig. 

 24.) 



(3) Whey-tank, capacity of 12,000 pounds. If the 

 factory is so located that its elevation permits the load- 

 ing of whey without pumping, then one large tank can 

 be used. However, two smaller tanks connected by 

 an overflow-pipe are* preferable, because, when one is 

 empty, it can be cleaned while the other contains whey. 

 Steel tanks are preferable to wooden or cement ones. 

 They neither leak nor absorb, are easily cleaned, and 

 are more durable. Cement tanks are not durable, 



FIG. 24 ONE TYPE OF STEEL CHEESE-VAT 



because the acid and salt in the whey destroy the 

 cement. 



(4) One 6oo-pound, double-beam scale. Scales 

 are in daily use at cheese-factories and it is advisable 

 to purchase only those that are reliable and guaran- 

 teed, such as the "Fairbanks" and "Howe." 



(5) One 7o-gallon weighing-can with a 3-inch 

 gate. 



(6) One milk-conductor and head. 



(7) Apparatus and alkali for testing acidity. 



