374 



MANUAL OF MILK PRODUCTS 



Cane bottoms (see Fig. 

 66) . — Cane bottoms are 

 often used. They are of 

 the same size as the drain- 

 ing boards and are used as 

 supports for the cheese dur- 

 ing the ripening process. 

 Equipment of ripening rooms. 

 The equipment necessary 

 for the ripening rooms con- 

 sists of shelves on which 

 the cheeses rest and means 

 for controlling at all times 

 the temperature and mois- 

 ture of the rooms. The 

 shelves are made of hardwood and are about 5 inches apart, 

 so as to allow the boards and cheeses to slide in and out 

 freely. They are built from floor to ceiling in order to 

 economize space. Steam and brine pipes will best furnish the 

 means of controlling temperature and moisture. 



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Fig. 66. 



Cane support for ripening 

 cheese. 



Construction and condition of the rooms 



Making room. — One of the first requirements is that of 

 absolute cleanliness. The floor should be of cement or some 

 other water-tight material, and should slope toward a drain- 

 pipe, so that it can be readily flushed with water. The walls 

 can be made of wood or brick, preferably the latter, and should 

 be covered with whitewash or enamel paint. This coat of 

 whitewash or paint should be renewed from time to time after 

 cleaning off any dirt that may accumulate, and also for the pur- 

 pose of disinfecting the room if this should be needed. The 

 room must be frequently ventilated, no matter what the tem- 

 perature of the outside air may be, and yet it is to be maintained 



