PRACTICAL PAPERS—BUTTER FACTORIES, 
225 
Fig. 22.—The Millar Patent Ratchet Cheese-press Screw. 
The manufacture of skimmed cheese is 
very similar to the American process of 
manufacturing whole-milk cheese, except 
that a lower heat is employed in “scalding,” 
and less salt is used ; the proportion of salt 
being at the rate ol 2 4-10 to 2 1-2 lbs. for 
1000 lbs. of milk. 
The cheeses are made thin like the single 
Gloucester, about four inches thick, and 
pressed in hoops fourteen to fifteen inches in 
d i ameter. 
The style 
of cheese, 
however, 
varies at 
different factories; some making a small sized fancy shape, 
eight to ten inches in diameter, and about the same height. 
The Oblong Shape .—Recently Fig. 28. 
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 ten pounds to 
one thousand 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 ten to one hundred pounds each, to suit any market, and 
15— Ag. Tit. 
