286 MARKET DAIRYING 
and the acid appears to develop fast, do not pack the 
curd deep but turn it frequently and keep the tem- 
perature close to 98° F. Pouring clean, warm water over 
the curd right after it is placed on the racks, will ma- 
terially check the development of acid. 
Mill rather early and when the proper amount of acid 
has been reached, salt. If the curd is rather soft and 
moist at this time use an extra amount of salt and hold 
the curd longer than usual after salting. 
ORAINAGE oisrosa(" seen TANKS OR CESS-POOL | CoaL & 
wo00Dd 
4 
WHEY TANKS 
STORE 
Room BOILER ACoM 
f 
Rieseumenemeeeensy Cress) Stas 
> ROOM 
Sse Sina 
Ed vat wasn 
(eaeorememsrcemerrers)S - 
8 
o WEIGH 
ICE HOUSE Es vat 
o CAN 
ee 
rs 
z 
(Se | a 
4 lorrice] 
ag ace) | Co arss 
Floor Plan of Cheese Factory. (From ‘Science and Practice of Cheese 
Making.’’) 
