214 



SCIENCE AND PRACTICE OF DAIRYING. 



cost about 24 pfennig to colour. The colouring of cheese in the curd is, 

 therefore, by this method, cheaply effected, even if commercial colouring 

 solutions are used, which are more expensive than the home-made ones. 



111. Utensils Necessary in the Preparation of Cheese. In the 

 preparation of curd, special easily heated cheese vessels are used, 



Fig. 57. Cheese Vat for Steam. 



which in different districts are differently shaped and made out of 

 different kinds of material, and these are heated either over an open 

 fire, or with steam or hot water. With regard to the crude and 

 wasteful method in which milk is warmed in the cheese vessels by 

 the simple introduction of steam (fig. 57), this has been entirely 

 abandoned, even in the districts in which it was formerly practised. 



Fig. 58. Cheese Vat for Hot Water. 



The cheese vessels are generally round and boiler-shaped, or rec- 

 tangular vat-shaped. On the continent of Europe, round vessels 

 or cheese-tubs are almost entirely used, and in the large American 

 and English cheese factories, in which the manufacture of cheese is 

 conducted on a large scale, oblong cheese-vats are almost entirely 

 used (fig. 58). 



