2Q 
American Butter Factories. 
The manufacture of skimmed cheese is very similar to the 
American process of manufacturing whole-milk cheese, except 
Fig. 22. — Patent Batchet Cheese-press Screw. 
that a lower heat is employed in "scalding," and less salt is used ; 
the proportion of salt being at the rate of 2~^^J to 2^ lbs. for 
1000 lbs. of milk. 
The cheeses are made thin like the single Gloucester, about 
4 inches thick, and pressed in hoops 14 to 15 inches in diameter. 
The style of cheese, however, varies at different factories ; some 
making a small sized fancy shape, 8 to 10 inches in diameter, 
and about the same height. 
The Oblong Shape. 
Recently a new form, or style of cheese, has been introduced, 
which promises to be a success. The advantages claimed for 
it are — 
1. The curd is pressed in a large cake (pressing in one curb or 
mould from 10 pounds to 1000 or more) and then cut into blocks of 
any desired size. These blocks are then bandaged, and placed in 
the mould in layers, and again pressed, and the whey starts again, 
especially at the freshly cut sides. In this manner cheeses may 
be made weighing from 10 to 100 pounds each, to suit any 
market, and small cheeses can be made at very nearly the same 
expense as large ones. 
