164 CHEESE MAKING. 
ment of acid and gas. This, however, is positively injurious to 
the milk as it retards rennet action (92) and does not accom- 
plish the object sought. 
315. Brick Cheese Molds. 
The brick cheese mold is a rectangular box without bottom 
or top. The common size is ten inches long by five inches wide 
and eight ‘inches deep. In some localities they are eight and a 
half instead of ten inches in length. 
Fig. 79.—Brick and Limburger cheese molds. A, molds. B, follower. C, 
draining board. 
Shts sawed on the inside enable the whey to more readily 
escape. Sometimes molds are made of perforated tin, but they 
do not hold the temperature as well as wood. 
316. Draining Table. 
These molds are placed on a draining table. The table is 
about thirty inches wide, by six, eight or ten feet long, and in- 
clined toward one end. <A guard two inches high is fastened 
