CHEESE- MAKING. 



713 



The newly formed coagulum being 

 tender, the cutting should be done 

 gently. 



The operation of breaking the curd 

 is one that requires care. Two curd- 

 breakers are represented in Figs. 921 

 and 922, which explain themselves. 

 The latter is shaped at the base to fit 

 the bottom of the milk-vat shown in 

 Fig. 907. 



When the oven is employed, the 

 steaming of the mass of curd and whey 

 should not be hurried. When the temperature is at 90° 

 should be agitated by a stirring-rake, two kinds of which 

 in Figs. 919 and 920. > , . 



Cheese-Presses. 



Fig. 931.— Seamless Bandage. 



, the curd 

 are shown 



The number of cheese-presses invented in this country is very 

 great. We only present drawing's of a few of the more prominent 

 inventions. 



Fjg. 932.— Press-vat. 



The Hubbell gang- 

 press, shown in Fig. 

 923, is a favorite one: 

 It presses a horizontal 

 gang of cheese, with 

 capacity for fifteen, 

 each of seven inches 

 thick. A strong frame 

 has the pressing ap- 

 paratus attached, 

 which is easily oper- 

 ated by a hand lever, with ratchet and palls. The Wilson self-ban- 

 daging cheese-hoop, shown with this illustration, is also shown 

 in Eig. 93S. 



Fig. 933.— Self-bandaging Cheese-hoop. 



