CONSTRUCTION AND OPERATION OF CHEESE Factories. 129 
one side of the room is a shelf for the milk book, and another 
for the sample jars. The milk is run from the weigh can to the 
vat, through an open tin conductor. 
257. Milk Testing. 
For testing the milk, we should have a thirty-bottle steam- 
turbine Babcock tester, and a Quevenne lactometer. The Que- 
venne lactometer gives a direct reading of the specific gravity, 
and is used in connection with the Babcock fat test for detec- 
tion of watered milk (62). 
Fig. 62.—Milk Conductor Head, for running milk from weigh can to vat. 
258. Appliances Needed. 
Some of the minor articles needed in the factory, are usu- 
ally lacking, and sometimes there are not enough of the articles 
to enable one to work handily. 
There ought to be two curd knifes—horizontal and perpen- 
dicular—and these should be six or eight inches wide and twenty 
inches long. 
A rennet test will be required, and two or three reliable 
thermometers, for these are easily broken, and we must not run 
the risk of being without one. 
There will also be needed a hair sieve, linen strainer cloth, 
wash dish, two curd pails, three or four twelve-quart tin pails, 
several dippers, one of which has a flat side, and a perforated 
tin bottom, for skimming specks off the milk. 
259. Curing Shelves. 
The shelves in the curing room are supported by cross- 
pieces, attached to wooden posts. These posts are 4x4s, reach- 
ing from floor to ceiling. The cross pieces are 2x4s, set into 
the 4x4, to keep them from tilting, and a bolt put through to 
hold them in place. The shelves are sixteen-foot boards; six- 
teen inches wide, and one and a half inches thick. They should 
be the clearest pine lumber obtainable. 
10 
