388 MANUAL OF MILK PRODUCTS 



the surface and can be scraped off, but not without spoiling the 

 appearance of the cheese and possibly leaving unhatched eggs. 

 Such cheeses cannot be sold and are practically lost. 



Estimated equipment for a factory 



The estimated equipment for a factory using about 1000 lb. 

 of milk a day is indicated below. Before building such a plant, 

 however, it is always desirable to visit some dairy establishment 

 where the essential equipment would be as nearly comparable 

 to that needed as possible. This need not necessarily be a 

 Camembert cheese factory. Any properly equipped dairy 

 establishment will give ideas as to the arrangement of steam and 

 w T ater pipes, vats, and the like. 



In addition to this ordinary creamery equipment a Camem- 

 bert cheese factory requires its own special apparatus. 



Calculated for 1000 lb. of milk, which will produce 250 

 cheeses, this will require for the making room : 



250 high hoops. 



500 low hoops. 



150 draining boards (if used in making room only). 



150 mats. 



Draining table to accommodate 250 cheeses (42 square feet 



of surface). 

 Shelf room enough to accommodate 250 cheeses on the 



second day of draining. 



Vats and draining tables should be so arranged as to minimize 

 the labor of dipping. The two ripening rooms must be large 

 enough to accommodate the entire output for about twenty 

 days, i.e., 5000 cheeses. If the cheeses are kept on boards such 

 as are used in the making room, this would require about 500 

 boards in constant use. These would occupy 700 running feet 

 of shelving. The shelves should be about 5 inches apart. A 



