178 
Report on the Cheese Factory Si/stem ; 
back tliroufjli a cloth strainer, and thoroughly mixed and incorporated with 
the milk ; the morning milk is then added, and heat apjilied by running steam 
from the boiler into pipes in the water under the tin vat, and the temperature 
raised, in warm weather to 82 degrees, and in cool weather to 84 or 86 degrees 
Fahr. Extract of anotta is added, sufficient to give a golden cream colour to 
the clieese, and prepared rennet sufFicient to ]iroduce perfect coagulation in 
from 40 to 60 minutes. The milk is tl]en stirred up, and tliorougbly mixed 
for about ten minutes, and then kept stirred on the top to keep the cream 
from rising until it begins to thicken, which sbould not he less than 15, nor 
more than 25 minutes from the time the rennet is added. It is then covered 
over with a cloth and allowed to stand, until the curd is sufficiently consoli- 
dated to begin work upon, which may be known by lifting a portion on the 
fin'iers, and should have a compact feeling, like a good custard, and break 
with a clean fracture over the finger as it is lilted. A knife with twelve steel 
blades, three-fourths of an inch apart, and 20 inches long, is put in perpeu- 
dicularly, and run through the vat each wav, so as to divide the curd into 
columns, three-fourths of an inch square, and then allowed to stand a few 
miiuites, while the curd settles an inch or two, and the whey rises on the top. 
The knife is then i>ut in again, and held at an inclination of 45 degrees, and 
drawn across the vat, beginning at one end, and ))roceeding to the other ; then 
reverse the inclination of the knife, and go through in the same way to the 
other end of the vat, thus dividing the columns of curd made by the first 
cutting. 
" One person, then, on each side of the vat goes to work, and very slowly and 
carefully with their hands turn the curd over, bringing the bottom to the top ; 
and as soon as the curd will move freely in the whey the steam is let on, and 
the temperature gradually raised to 88 or 90 degrees, all the while keeping 
the curd turning over, in order to keep the heating as uniform as possible ; 
great care being taken not to let any portion of the curd settle, and pack on to 
the bottom of the vat, and thus become overheated, wliich, if allowed, will 
greatly injure the cheese. After the heat is cut off, the curd is kept stirred up 
until it becomes sufficiently compact in the particles not to jiack and adhere 
together when left to settle. It is then allowed to settle, and a cloth strainer 
is s[iread over the vat, a syphon Inserted, and the whey drawn off, leaving 
only enough to cover the curd. A wide board, just long enough to reach 
across the vat, and pressed down as hard as two persons (one on each side of 
the vat) can press it, and thus proceed to the other end of the vat, jiressing 
down all the curd alike. The strainer is then removed, and the curd pressed 
down with the hands, giving it a quick, strong pressure, and going carefully 
over the whole. Keep repeating this operation until the curd becomes sepa- 
rated, and will flow freely about in the whey ; then put on the steam ; keep 
the curd stirred to heat evenly; raise the temperature to 94 or 06 degrees, but 
be sure aiul not have it go above 96 at any time. Keep it stirred enough to 
prevent it from packing together, and let it stand for the devclojiment of the 
acid. 
" The development and action of the acid must bo kept in view throughout 
the whole process, for the quality and flavour of the cheese depends almost 
entirely upon how this is attended to. When the acid is sutficiently 
developed, the curd is dipped out into a sink on a cloth strainer; and, when 
sufficiently drained, salt is added at the rate of 3 jjounds for each thousand 
pounds of milk used. The drainer stands on wheels, and is now run into the 
press-room, and the curd dipped into the hoops (which are 15 inches in 
diameter, and 16 inches deep), and put in the presses. For pressing, a stout 
wrought iron screw is used; the cheese is pressed gently at first, and the 
pressure gradually increased; and after being pressed about an hour, is taken 
from the press, and a bandage of bleached cloth is put upon it, and then it is 
