ON CHEESE FACTORY BUILDINGS.

Waikato Times, Volume XX, Issue 1659, 22 February 1883, Page 2

ON CHEESE FACTORY BUILDINGS.

♦ Tun mode of building a factory will be nmoli more likely to be defective than the form. The bite ought to lie determined by the convenience of delivering milk and the water supply, which it is* very desirable, should be abundant and cool. Spring water is by far the best, but a well will answer if made large and deep enough. In ;some factories I have seen a windmill pump answer, well as it will throw a constant stream of water into the factory. A well is always objectionable by reason of the labour o\ pumping ; a cool spring saves this labour. The amount of water absolutely' necessary in a factory for evei'y two hundred cows is about two hundred, and fifty gallons per day'if eaiefully economized, 'but it is much better to have plenty. 'If you have a stieam,' the amount which will run through a ' three-quarter inch tube under two feet a-head would be enough for every l'two Hundred and fifty' cows. Bmklings for tho manufacture of milk, whether to be made into cheese of butter, should be built with 'special reference to maintaining 'an even temperature. Most" of the cheese factories in both America ami Victoria-; are' very > defective in this respect. t Sided up with inch boards neither jointed ; nor matched,,*hut only roughly battened, "and oftbn 1 made' of timbetMiot very fcciund, the air, whether hot or cold, iiuds such ready access, that the temperature within doors varied but little f loin tliafc outside. This in hot weather is 'very unfavourable for the milk, which stuids in the vats over night, and disastrous to tlio' chouses ■which have to hd cured under such shelter. One of the faotoiiea I knew in Victoria had. most of its cheesp, spoilt in tho ouring-room, although the manufacturer was a first-class {maker, because the curing-room had ari • iron ■ roof on which the summer sun poiired jts l^ot rays, and most of the whole milk cheeavs under-, neath were nearly melted, to foot, I saw the butteraceoua mttttoi 1 pouring out of them on to tho shelves. Tho necessity of budding a ouring-room for cheese so as to control the temperature seems not 'to have been properly . appreciated 1 by the pioneers of cheese factories, nor is ib properly understood now. Wl]at, is, wanted are wall's l, floors ant]' obJlin'g's, "through which neither gold nor heat can penetrate, a.qd these are' 3eldom found among the hosts of factories in America. In Victoria I saw a considerable number of factories which were a decided improvement over the b'ommon style df building in America. Some of these were built of stone and concrete, double roofed and shingled, others were 1 'a'ffcer' jbhis fashion. They were >ver,yt efficient in 1 'protecting t'heii/apartment!| against both heat and coTd; an.dVere at the same time durable a.ud. inexpensive. Forlttfc-' ample lOw\\\ describe the Cide Baalk factory :—The sills of the bi\tfdin£ were placed upon good walls of mason i work, and the outer walls atudded in the, usual way. The studs were set just far enough apart to, take ori 1 a breadth of ceiling paper, and have it break joints on the 1 studs. The paper running from the sill to the plate. Paper was iaoked onto the studs both inside and outside, and then/ •covered on tb^tJnsklei'witwigood jplaned and matched boards running horizontally, and on the,outside with tbe'same J^ttAning up and down. This made heswefen the dead air space, «Wph more perfect 'than'could pdss\b,ly be'made with wood alone, or hjj lathing and plastering—the glared paper being entirely impervious to air. The under side qf thej Joists were ( ceiled in, the r.«an}e way, .and, the 'flodrs were,' ftlae ' lined with. < th&ceiling p,a,jpejp, wjtyi, the dpors Jsnugly fitted, windows permanent, t\\i> cur-ing-room thus - protected." eauld be made to maintain an equable temperature but little abov© 55, aegre.es all the hot w^itheri arid could tie very easily HepA *y&W J*2 ,? old feather., 'Oneese%as%¥retl Uuring'all the hot wind' . dajjs, which are so much, dreaded in 'Vi<£' ' toria Without heing at aft affectedl „,pjhe rooiiis had!box l'vfentilatofs l. <both' 4 top and 'Bottom' oif.th^^'^dUs, 1 wita J>'ttiin vriw hetthii; lto u pt«t 1! m* cW^lW^ba/' 1 getting in.'and'they l: werb!oya«e(J j during. s cool iiighta and' eloped {lpmg't|s day' to shut out thereat, whiefi'.tfieY;' did effceall of w&m^^^^WMSm \ . drainage. Xlt witfiiothq out of place!" to

In commeirtitf/r 1 054 J ttuB he says :±-" Our curine-rooms" are not well adapted to $W6iog fIhWeWA-tfnfifteYSrst place they arejtao.dry. ( To produce the best results in curing ciieeW the room should ••ha Mofetpenpugh A'O'Jctvqavjf free de'vdldjWent of mould/*A jl rap'ia evaporation oj^afce.vtfpomjt^e/pheese is induced by a dry atmosphere. Ten tons of new 'cheese" Svill losfe 4 ; iltto'dKyi'dnrihgiroom, fifty,} PPm d . s , #» W-to^ t ?PP, >&? '* f fcl ?i 3 » coming mostly from the surface ot tho cheeses, makes them too dry to cure well. ' Tfte surface Hi ' sudlv 'cdies'' ne\ J e^ does cure ; it driqs^dq^n into a deep, and hard rindiiilriccUcucd Jhi^Wy some piloteatioi&'tdJcheesd m-haistt|»g, but it is a loss to the consumer of a portion of the outside of the cheese, and a needless loss ofVtelg'htWfte^pVbdncety doing fi\i;thei; fv injurj{ preventing the ready escape of gases produced by fermentation within. A .basemmilmakfts . an excellent cuftttpoo^^eipecftilFfof &&k in the early stage r.ofj -wring. But little light and little change of air are needed in '^irWglsh^s^K' ; tti r * T^Eftr we Stl«!l»li room develop'stniouldTapidiyKto the injury of the external appearance of the cheese, but it is .'much betterltot donfend /wttlrmould than dry air. The most obvidnU defect in ,the present strncturet of, (curing-rooms is their inability to guard against the varying temperature -of^the outside air. Fancy cheese cannot be cured in a room in which the'm'e'feUry rises and falls inside of it and outside of it alike. It is ne'itheiH difficult nor expensive building cuj'iqg-rooms in r which aiv. even tu'r^ca'uHe ! hl«amUiined ;' the greatest .difficulty in. the, way, is,,, a i disposition to doit." Professor A. Willard)' of America, lias said the kiim'e thing • on ciiHifg-rooms of T /actories. Unless have a good -cuVingA'oom, rto mattfe'r how |'ell the cheese l^iay tbdijiade, it will be spoilt in Te A\l-amu'tu;l9th'Feb., ISS3.