52 
Cheese Factories in Derbyshire. 
Milk from a newly-calved cow must not be sent in under four 
days after the cow calves. 
The cans used for carrying milk to the factory, and other 
utensils connected therewith, must be kept thoroughly clean and 
sweet. 
Cans for carrying milk to be supplied by the Committee at 
cost price. 
A ticket of the weight of milk received at the factory to be 
given to the person who brings the milk each time. 
I, the undersigned, do hereby declare that I will agree to 
supply the milk of cows to the Derby Cheese Factory on 
the terms stated in the before-mentioned Rules and Bye-laws, 
and that I will submit to and carry out the said Rules and 
Bye-laws made and to be made during the season for making 
cheese in this present year, 1870. 
(Signed) 
Date 
The Derby factory, originally a cheesefactor's warehouse, is 
GO feet long by 30 feet wide, and consists of three separate floors. 
It adjoins the Derby canal and Mr. Roe's timber-yard, the ground 
on one side being on a level with the first floor. The basement, 
being an excavation, insures an equable temperature, which is con- 
ducive to uniform quality in the cheese. A width of 6 feet on 
the east end, embracing the whole width of the building, was par- 
titioned off and excavated to the depth of 4 feet, lined with blue 
bricks laid in cement, and converted into a whey cistern capable of 
holding 3500 gallons. The evening's milk having arrived at the 
factory, it is weighed and run directly into the vats in the make- 
room, which has already been fully described in a former number 
of this Journal.* When the morning's milk has all been received, 
and run into vats along with that of the previous evening, the 
cold water is stopped, and by opening a tap in the bottom of the 
vat the whole of the Water contained between the outer and inner 
vats is run off and steam turned on. The steam immediately 
fills the space previously occupied by the water, and the tempera- 
ture of the milk is raised from 82° to 86°, according to the natural 
temperature of the atmosphere — the lower in hot and the higher 
in cold weather. Every experienced cheesemaker knows that 
coagulation takes place much quicker when milk is set at a high 
than at a low temperature. A most important point is to have 
the whole of the milk in the vat of one uniform temperature 
throughout. By closely covering the vat with a thick cloth, the 
* ' Journal Royal Agricultural Society,' 2nd Series, vol, vi., p, 519. 
