HOW TO START A CHEESE FACTORY.

New Zealand Times, Volume XXXIII, Issue 5354, 25 May 1878, Page 1 (Supplement)

HOW TO START A CHEESE FACTORY.

A writer iu the American Stock Journal states that in the dairy districts of New York State it is beginning to be discovered that very large factories do not succeed, the : best, as the unavoidable necessity of bringing much of the milk a long distance, often by rough roads, in had weather, causes the different messes brought iu to be of unequal quality. One of the most important requisites in locating a cheese factory consists in providing for a supply of pure: cold spring water, if possible, so that it can he brought into the premises by the force of its natural flow through an inch-pipe to a height above the vats that will enable them to obtain the desired quantity at all times, when necessary. Every provision must be made , for cleanliness by; so locating the building that it wilt have a slope on one side at least sufficient to enable drains to be made that readily carry off all rainfall, or any .superabundant moisture from the soil, as well as the washings, whey, &c., from the interior of the building itself. If swine are to be fed on the whey and other refuse, they must be located far enough from the factory to prevent any risk of bad odors being blown towards the building. The size of the building may vary according to circumstances from 30ft by 15ft. to 40ft. by 20ft. But it should he a parallelogram divided iu such a way as to leave one end for a curing-room, and the other for a making and pressing-room, with the vat extending across at the extreme end of it. The walla should he at least 10ft. high to the plate, and the curing-room is to be divided off by a solid partition, reaching up to the roof and entered' by a close door. A door should also he made so as to admit of entrauce from "the outside. This is necessary, in order to prevent vapor from the heated whey getting into the caring-room, and so retarding the driving and curing of the cheese. The cti iug-room maj be made of two stories, if desired, and the upper story be lathed and plastered, and a small stove put in to heat the room during the spring and fall, when the weather is cold and unfavorable for the curing process. The building must have plenty of windows, at least three outer doors, and good ventilation secured by having the apartment open to the roof and and a small ventilating tower with louvre bars at the top. The sides should be either battened or clap hoarded, and a tight floor that can be easily kept clean if necessary. At the end next the vat is to be a platform for receiving the milk from the outside, through a small door that is just such a height from the ground as will enable the cans to be readily lifted iu from a waggon outside. The size of the sink must be regulated by the number of cows that supply the factory with milk. For fifty cows the sink may be Bft. long, 2ft. wide, and 9iu. deep. : 1