CHEESE-FACTORY EQUIPMENT 



Cheese color (Hansen's is recommended). 



Commercial starter. 



Vat-brooms. 



Floor-brush. 



Washing-powder. 



Cotton for press-cloths. 



ill 



FIG. 29 APPARATUS FOR INDICATING 



PERCENTAGE OF MOISTURE IN AIR 



OF CURING-ROOM 



Cheese-bandage. This should be seamless and the 

 size 34 inch smaller than the diameter of hoops; a 

 cheese retains its shape better with such bandage. 



Cheese-circles. 



Cheese-salt. Paper-lined barrels are preferable. 

 The salt should be regular cheese-salt. Fine butter- 

 salt dissolves too rapidly and does not penetrate the 



